The US Centers for Disease Control and Prevention (CDC) is investigating salmonella outbreaks in 42 states that may be linked but the original source of contamination is still unknown.  Problems began as early as September 3 and, thus far, 388 people have been affected by this latest outbreak, 69 of whom have required hospitalization.  The CDC has not released a list of the 42 states under investigation.

Both the US Food and Drug Administration (FDA) and the US Department of Agriculture are working with the CDC to control the outbreak but their involvement remains limited until a source of contamination is identified.  Recent salmonella outbreaks have involved tomatoes and other vegetables, eggs, meat, peanut butter, and pet foods.

The particular stain of salmonella under investigation is Typhimurium, the same strain that spread to 21 states in late 2008, causing at least 183 people to become ill.  During that outbreak as well as the current one, no deaths have been reported thus far.  The 2008 outbreak was linked to tomatoes.

Salmonella infestation usually runs its course without need of antibiotics in most cases but young children, the elderly, and people of any age suffering with chronic illness that comprises the immune system are at heightened risk.  A growing number of salmonella bacterial strains are becoming resistant to the antibiotics most often prescribed to treat them, an added concern any time an outbreak is identified.

Symptoms of infection generally appear about three days after ingesting the contaminated food and include abdominal cramps, diarrhea, and fever.  Symptoms typically subside in about a week’s time.

With no source of contamination identified, the CDC urges Americans everywhere to be mindful of safe food handling practices that include:

• Thorough cooking of all dishes that include eggs, meat, and poultry.
• Consume only milk and other dairy products that have been thoroughly pasteurized.
• Thorough washing of all fresh produce, especially if it will be eaten raw.
• Wash hands frequently, particularly during food handling and preparation.
• Be diligent about avoiding cross contamination while preparing foods.

Cross contamination occurs when the same knife, cutting board, and other tools are used to prepare raw meat, poultry, or eggs then fresh produce without a thorough washing between food types.  Wiping hands or prep areas using the same dish towel, wash cloth, paper towel, or sponge that was used to wipe up food spills, knives, cutting boards, and other kitchen tools also encourages cross contamination.