In case you haven’t been keeping up with the news, you might want to be wary of your eggs. There may be bacteria lurking in your eggs Benedict due to a recent suspected salmonella contamination at Hillandale Farms and Wright County Eggs in Galt, Iowa.

Wright County Eggs issued the initial recall nearly two weeks ago (Aug. 13) when the U.S. Food and Drug Administration alerted the company of salmonella contamination at one of its farms. The FDA encountered salmonella enteritidis during a routine inspection, at which point the company voluntarily sounded the alarms.

Salmonella bacteria can cause infections that may result in fever, nausea/vomiting, chills, muscle cramps and pain, and/or diarrhea. Symptoms usually pass within a few days, but can last much longer in children and people with weakened immune systems. Salmonella is more likely to be found in undercooked eggs or those stored above 45 degrees Fahrenheit.

As of now, there may be as many as 1,500 cases of food poisoning related to contaminated eggs. Wright County Eggs cautions consumers to be on the lookout for the following:

Eggs sold under the brands Lucerne, Mountain Dairy, Ralph’s, Boomsma’s, Albertson, Sunshine, Hillandale, Farm Fresh, Trafficanda, Lund, Shoreland, Kemps and Dutch Farms.

Six-, eight-, or 18-egg cartons with labels starting with the letter P; containing code numbers 1026, 1413 or 1946, and Julian dates between 136 and 225. A label would appear as “P-(Code Number)-(Julian Date)”

The recall only affects shell eggs,  and Wright County Eggs assures consumers that its other egg products are safe. The company continues to work with the FDA to investigate possible sources of contamination. They have further taken steps to destroy any potentially affected eggs.

In the meantime, you can keep up with the latest egg updates from the Egg Safety Center or the Food and Drug Administration.

The U.S. Food and Drug Administration is pushing meat producers to cut the amount of antibiotics given to animals. The concern is that these antibiotics could lead to resistant strains of bacteria that could infect consumers.

Antibiotics have long been used in livestock care. In addition to treating sick animals, antibiotics are used to prevent the spread of disease and further promote healthier, and generally larger, produce. This practice is used to produce more food, which is why some are reluctant to restrict the amount of antibiotics that can be used to raise animals.

“As we know, healthy animals produce safe food,” Sam Carney, president of the National Pork Producers Council, told MSNBC. “We need every available tool to protect animal health.”

Current guidelines allow meat producers to use antibiotics therapeutically (for illness) or sub-therapeutically (for prevention). Certain groups, such as Keep Antibiotics Working, maintain that the overuse of antibiotics leads to hardier, more resistant bacteria—such as salmonella and C. and E. coli—that can be transmitted to humans.

The FDA acknowledges that minimizing antibiotic resistance is “critically important for protecting both public and animal health.” In response, it is encouraging producers to limit the amount of sub-therapeutic antibiotics administered to livestock and poultry.

Read more from MSNBC, or learn more about antibiotic use in animals.

This Easter weekend, health officials are reminding parents not to let young children handle baby chicks and ducklings due to the risk of Salmonella infection. At Easter time, baby chicks, ducklings and other animals, are commonly given as gifts or put on Easter displays. In some areas, there has been a surge of interest in baby chicks as people are increasingly raising them for fresh eggs. Every year, a number of children will become infected with Salmonella after handling baby chicks or ducklings at Easter.

Many parents may not realize that these baby birds often harbor and shed Salmonella bacteria even if they appear clean and healthy. Bacteria from the animal’s intestines can easily contaminate their feathers and the immediate environment. Therefore, children may be exposed to Salmonella by simply handling the birds.

Young children are at higher risk of getting Salmonella infections from animals because they have frequent hand-to-mouth behaviors. In addition, young children, along with the elderly and immune-compromised people, are more likely to develop serious complications from Salmonella infections.

Salmonellosis typically starts with nausea and vomiting within 12 to 72 hours after exposure, and may progress to abdominal pains, diarrhea, fever, chills, or muscle aches. Most people recover without receiving any medical treatment, but severe dehydration may occur and the infection can spread to other organs outside the intestines.

According to the Centers for Disease Control and Prevention (CDC), salmonellosis causes about 1.4 million cases of foodborne illness and more than 500 deaths each year in the United States. The CDC has issued the following 5 recommendations to parents about preventing Salmonella infections from baby chicks and ducklings:

• Do not purchase live animals as Easter gifts. Give toy stuffed animals instead.

• Do not let children under 5 years of age handle baby chicks or other young birds. Keep them from coming into contact with packages in which chicks or ducklings arrive.

• If anyone touches the chicks or ducklings or their environment, make sure that they wash their hands immediately afterwards. Pacifiers, toys, bottles or other objects should not touch the baby birds or their enclosures. If these objects do become contaminated, wash them with warm soapy water.

• Do not allow anyone to eat or drink while interacting with birds or their environment. Keep the bird area separate from areas where food and drink are prepared or consumed. Do not allow chicks or ducklings on table surfaces or places where food will be prepared or eaten.

• Talk to your veterinarian, nurse or doctor about possible risk factors.

Salmonella has been a hot topic in the news and parents may be starting to suffer from “Salmonella fatigue” but it’s important to keep their children free from Salmonella this Easter holiday. For more information about Salmonella, read the Healia health guide on Salmonella, or send a question to Healia’s online support group for Salmonella.


_{Photo: Samdogs, Flickr, Creative Commons}

The FDA has developed a database of all the foods affected by the peanut recall (at the time of this writing, some 1,844 products). The list is updated daily to reflect the latest information on products affected by the peanut recall.

The Peanut Corporation of America announced today that it has temporarily closed its plant in Plainview, Texas, after testing showed that salmonella may be present. The Food and Drug Administration (FDA) blames Peanut Corp.'s Blakely, Georgia plant for a Salmonella outbreak that has sickened 600 people and has led to at least eight deaths.

Every day the list of products recalled due to possible contamination with Salmonella grows as retailers and manufactures trace the origin of their products back to Peanut Corp. plants. The box below contains the latest, up-to-date information on the products that have been recalled. You can browse the list by using the links, or search the entire list for a brand name (Example: Austin Quality Foods, Keebler), UPC code (Example: 54807-59114), product description (Example: crackers with peanut butter), or any combination of these. If you have any of the products on the list, throw them away immediately, or return them to the store of purchase for a refund.

Current Peanut Containing Product Recall List

For information on the symptoms and treatment of Salmonella infections, read the Healia Health Guide on Salmonella. If you have a question about Salmonella, join the Healia Health Community for Salmonella Infections or Ask the Experts at Healia Health Communities.

_{Photo: Photo Mojo, Flickr, Creative Commons}

The U.S. Centers for Disease Control and Prevention (CDC) is searching for the source of a Salmonella outbreak that has sickened nearly 400 people in 42 states so far. The CDC has not released the list of states affected nor have they provided any information about what foods may be spreading the Salmonella bacteria.

Federal health officials say that at least 388 people have contracted the same strain of Salmonella since September which has sent about 70 people to the hospital. No deaths have been reported. Other sources report that Ohio, California, and Georgia are among the states affected.

The Department of Agriculture, state health officials and the Food and Drug Administration are also involved in the investigation.

Salmonella infections are relatively common, affecting approximately 40,000 people every year in the United States, in this case all 388 people were sickened by the same strain of the bacterium, Salmonella typhimurium, as determined by genetic fingerprinting. The CDC says this type of is most common in contaminated poultry, cheese, and eggs.

Most people infected with salmonella develop fever, abdominal cramps, and diarrhea between 12 and 72 hours after infection. The illness usually lasts four to seven days, and most people recover without treatment. Infants, the elderly, and people with chronic illnesses are at the highest risk for complications.

The CDC is likely to conduct a thorough investigation before naming any foods that could be affected. In the summer of 2008, the CDC announced that tomatoes were the likely cause of a large Salmonella outbreak, only to announce later that the major cause of the outbreak was actually jalapeño and serrano peppers.

Until a cause of the outbreak is confirmed, the CDC recommends that you thoroughly cook all meats, poultry, and eggs, as well as cautioning you to avoid consuming raw or unpasteurized milk and other dairy products. Produce should be thoroughly washed as well, especially if it is eaten raw. Wash your hands frequently when preparing food and don’t use the same utensils or cookware to hold both raw and cooked meat and poultry unless they have been thoroughly washed.

For more information about Salmonella, join the Healia Health Community for Salmonella Infections.

Related blog post: The 4 Most Common Causes of Foodborne Disease


_{Photo: CDC/Janice Haney Carr, Public Health Image Library}

"Food poisoning” or foodborne disease sickens an estimated 76 million people each year in the United States. That means nearly one in every four people is sickened each year by exposure to through contaminated food or drink. But what are the most common causes of foodborne diseases?

Many cases of food poisoning are actually caused by infectious organisms. There are actually around 250 disease causing organisms that can sicken people when they are consumed. Foodborne disease can be caused by bacteria, viruses, or parasites. Some diseases are caused by toxins from disease-causing microbes while others are caused by the human body’s reactions to the microbe itself. Other diseases are true poisonings, caused by harmful toxins or chemicals that have contaminated the food, such as poisonous mushrooms.

While there are several possible causes of foodborne illness, four microbes are responsible for the majority of all foodborne illness in the United States. Worldwide, typhoid fever, tuberculosis, and cholera are still common foodborne diseases, but improvements in food safety and vaccination have virtually eradicated these diseases in the United States.

The 4 most common causes of foodborne illness in the United States are:

• Campylobacter. This bacterium causes fever, diarrhea, and abdominal cramps and according to the Centers for Disease Control and Prevention (CDC), is the most commonly identified bacterial cause of diarrheal illness in the world. Campylobacter bacteria live in the intestines of birds and most raw poultry harbors the bacteria. Eating undercooked chicken or food that has been contaminated with raw chicken juice is the most frequent source of Campylobacter infection. 


• Salmonella. This bacterium is also widespread in the intestines of birds, along with reptiles and mammals. It can spread to humans via a variety of foods of animal origin, but raw or undercooked chicken is a major source of infection. Like Campylobacter, Salmonella also tends to cause fever, diarrhea, and abdominal cramps, but in people with underlying health problems or weakened immune systems it can invade the bloodstream (bacteremia) and become life threatening. 


• E. coli. E coli is a bacterium that lives in the intestines of cattle and other similar animals, including humans. There are many strains of E. coli bacteria but only certain types cause illness. The strain that is responsible for most cases of foodborne illness in people is called E. coli O157:H7. In humans, exposure usually occurs through consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness that occurs is often a severe and bloody diarrhea and painful abdominal cramps, without a fever (or with a very low-grade fever). In up to 5 percent of cases, a complication called hemolytic uremic syndrome (HUS) develops several weeks after the initial symptoms.  HUS causes temporary anemia, profuse bleeding, and kidney failure and may lead to death.


• Norovirus. Also known as calicivirus, Norwalk virus, or Norwalk-like virus, norovirus is an extremely common cause of foodborne illness. However, due to the lack of a widely-available diagnostic test, the disease is often suspected but rarely diagnosed. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, which tends to resolve within two days. Unlike the other foodborne pathogens listed above, it is believed that norovirus spreads primarily from one infected person to another via food they have touched, instead of through animals. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Thus, large outbreaks of norovirus are common in places with central eating locations such as cruise ships, schools, and even hospitals.

For more information about foodborne illness, see the UDSA’s Food Safety Information Center or the CDC’s Food Safety Office. If you have questions about foodborne illness, ask the people in the Healia Health Community for E. Coli Infections or the Healia Health Community for Salmonella Infections, or ask an expert at Healia Health Communities.


_{Source: CDC – Foodborne illness, Jan 2005. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon}

_{Photo: [n], Flickr, Creative Commons}

This Black Friday, millions of Americans will hit the malls in search of tantalizing deals. But in the refrigerator at home something far less appealing may be lurking. That’s because failing to properly refrigerate those Thanksgiving leftovers can increase the risk of developing food-borne illness. 

A lack of understanding of proper food safety leads to many cases of illnesses each year during the holidays. Although most cases are mild and cause symptoms only for a day or two, it can be a very unpleasant few days.

One common food storage mistake people make is overfilling the refrigerator, which prevents it from circulating air to properly cool the food. This is necessary to keep food safe and ensure Thanksgiving leftovers eaten on Black Friday and beyond don't make anyone sick.

Another mistake is leaving out food for too long before refrigerating or freezing the leftovers. To best keep food-borne bacteria from growing, put away the food within two hours of cooking it. The best way to store leftover turkey is by cutting into small pieces and placing it in a separate container from the stuffing and potatoes. Using containers that are two inches high or less also helps limit bacterial growth.

A good way to prevent from making these mistakes is to prepare for storing the leftovers before cooking the meal. Clean out the fridge ahead of time to make enough space and make sure you have enough clean, shallow containers available. After cooking all day then stuffing yourself, you may be tempted to cut corners when storing leftovers. Preparing ahead of time can make safe storage of your leftovers easy and make your Black Friday leftover experience a good one. And you won’t even have to wait in line.

For more information on food safety, see the FDA’s Center for Food Safety and Applied Nutrition. If you have questions about food-borne illness, ask the experts on Healia Health Communities.

 

_{Adapted from UPI release}

_{Photo: Tokyofoodcast, Flickr, Creative Commons}

According to the National Turkey Federation, about 46 million turkeys will be the main entrée this year at Thanksgiving Day dinners across the United States. To keep this family meal a healthy and pleasant memory for all, make sure your turkey is prepared safely and properly to prevent Salmonella and other bacterial foodborne diseases. Thaw a frozen turkey in your refrigerator, in cold water or in a microwave oven, and not at room temperature, then cook the turkey immediately after thawing.

The US Department of Agriculture’s (USDA) has issued 4 critical turkey preparation tips called "Clean, Separate, Cook and Chill" in order to help prevent Salmonella and other foodborne infections at Thanksgiving:

• Before and after you handle food, wash your hands with plenty of soap and warm water for at least 20 seconds. Also wash any surfaces or utensils that come into contact with raw poultry including cutting boards, kitchen counters and other food preparation objects.

• Use separate cutting boards, knives and utensils for preparing raw poultry and for foods that will not be subsequently cooked such as salads and vegetables. 

• Use a meat thermometer to make sure that all parts of the turkey and any stuffing reach an internal temperature of at least 165 °F.

• Refrigerate any leftover foods after 2 hours. Make sure your refrigerator is set at 40 °F or below to prevent bacteria from growing on food.

For more information about proper preparation of turkey and other foods, see the USDA’s Be Food Safe campaign Web site or read our previous blog about healthy eating tips during Thanksgiving.

If you have a tip for healthy Thanksgiving, please share it with the Healia Health Community.

 

_{Source: USDA Food Safety and Inspection Service Web site}

_{Photo:bucklava, Flickr, Creative Commons}

More than 350 people have now fallen ill in a Salmonella outbreak linked to certain types of tomatoes. According to the U.S. Centers for Disease Control and Prevention (CDC), 383 people in 30 states have been infected with Salmonella Saintpaul, a rare strain of the bacteria.

Food safety experts have linked the outbreak to tainted raw round, plum, and Roma tomatoes and have not yet identified the source of contamination. The Chicago Department of Public Health told the Chicago Tribune on Wednesday that it reported a cluster of nine Salmonella cases at Adobo Grill restaurants in two parts of the city. Investigators are focusing on Mexico and central and southern Florida, which were the two largest suppliers of tomatoes at the time of the Salmonella outbreak.

An outbreak update and description of tainted tomatoes and areas are posted on the FDA's Web site. For more information about Salmonella, see Healia’s previous blog on the topic, Nine States Affected by Salmonella Food Poisoning, or ask a Healia Health Expert a question about Salmonella.

Salmonella tomatoes food poisoning

An outbreak of salmonella food poisoning linked to uncooked tomatoes was reported this week in Texas, New Mexico, and possibly seven other states. At least 17 people in Texas and New Mexico have been hospitalized and 40 cases have been reported. An investigation by Texas and New Mexico health authorities and the Indian Health Service linked those cases to uncooked large tomatoes.

Thirty people have become sick with the same Salmonella Saintpaul infection in Arizona, Utah, Colorado, Kansas, Idaho, Illinois, and Indiana. CDC investigators are looking into whether tomatoes were also involved in those states.

The Centers for Disease Control and Prevention (CDC) stated that, in Texas and New Mexico, the patients ranged in age from 3 to 82 years. Of the 40 patients, most said they ate raw tomatoes from either stores or restaurants before becoming ill between April 23 and May 27.

Salmonellosis is an infection with bacteria species called Salmonella. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In some patients, Salmonella infection may spread from the intestines to the blood stream, and then to other organs and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness (CDC).

Have a question? Visit the Salmonella Infections online health community on Healia Communities and Ask an Expert a question regarding salmonella.

salmonella tomatoes CDC