Salmonella

Salmonella

In the wake of the E. coli outbreak, Salmonella has struck

The nation has just now started to recover from the E. coli outbreak that sickened more than 200 people and killed three. Unfortunately, the risks associated with fresh produce still exist.

An outbreak of Salmonella has currently affected 172 people in 19 states. The states involved are Arkansas, Connecticut, Georgia, Indiana, Kentucky, Maine, Massachusetts, Michigan, Minnesota, North Carolina, New Hampshire, Ohio, Pennsylvania, Rhode Island, Tennessee, Virginia, Vermont, Washington and Wisconsin.

Authorities have not been able to identify the exact source responsible for the Salmonella outbreak; however, there is speculation that it may be linked to fresh tomatoes or other fresh produce. The reports of the current outbreak were at their high in mid September and the threat is believed to be over, said Dr. David Acheson, chief medical officer in the Food and Drug Administration's Center for Food Safety and Applied Nutrition.

Attempts to locate the exact culprits have been slow going, with little hope of finding the specific food source carrying the Salmonella. Investigators are continuing to search for the source foods, but it is a much more difficult task without the bag label information, which was helpful in locating the source of the E. coli o157:H7.

The belief that the threat is over has led the FDA to refrain from making any recalls as of yet. However, without knowing the source, it can not be absolutely known that the risk is over. The symptoms of Salmonella include the "sudden onset of nausea, abdominal cramping, and bloody diarrhea with mucous. The onset of symptoms usually occurs within 6 to 72 hours after the ingestion of the bacteria.1 The infectious dose is small, probably from 15 to 20 cells. There is no real cure for a Salmonella infection (or salmonellosis), except treatment of the symptoms. For most strains of Salmonella, the fatality rate is less than one percent. Salmonella infections usually resolve in five to seven days, and many times require no treatment, unless the patient becomes severely dehydrated or the infection spreads from the intestines." (http://www.about-salmonella.com/page3.htm).

If you suspect that your produce may be a carrier of Salmonella, we can provide you with the testing necessary to put you or your customers at ease. Industrial Laboratories have been in operation for over fifty years, with the experience and know-how needed to get you your results quickly and reliably.

The Industrial Laboratories Co. Inc.,
4046 Youngfield St.
Wheat Ridge, Co 80033
(303) 287-9691

links to other articles:

http://money.aol.com/news/articles/_a/pa-health-department-investigates/n20061031175409990019

http://articles.news.aol.com/news/_a/official-says-salmonella-outbreak/20061031074909990004?cid=