Category Archives: Salmonella

Fairs and petting zoos are in season: tips to avoid animal-spread illnesses

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Rooster looking through the wires of a cage

Photo by dragonariaes

From the Washington State Department of Health

Millions of people go to agricultural fairs and petting zoos this time of year, and children of all ages love to be around the animals.

Taking a few safety precautions can help reduce the chance of getting sick after spending time with animals or their surroundings.

“We encourage people to enjoy their local fairs and petting zoos,” said State Health Officer Dr. Kathy Lofy. “Just make sure your visit is a safe one. Washing your hands is the number one way to do just that.”

Handwashing is the most effective way to reduce chances of getting sick. The spread of illnesses from animals, such as those caused by E.coli and Salmonella, are commonly linked to hand-to-mouth contact. Continue reading

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Washington firm recalls 116,000 pounds of whole hogs due to Salmonella concerns.

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Alert IconFrom the US Department of Agriculture

Kapowsin Meats of Graham, Washington, is recalling approximately 116,262 pounds of whole hogs that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The “Whole Hogs for Barbecue” item were produced on various dates between April 18, 2015 and July 27, 2015. The following products are subject to recall:

On July 15, 2015, the Washington State Department of Health notified FSIS of an investigation of Salmonella  illnesses. Working in conjunction with the Washington State Department of Health and the Centers for Disease Control and Prevention (CDC), FSIS determined that there is a link between whole hogs for barbeque from Kapowsin Meats and these illnesses.

Traceback investigation has identified 32 case-patients who consumed whole hogs for barbeque from this establishment prior to illness onset. These illnesses are part of a larger illness investigation.

Based on epidemiological evidence, 134 case-patients have been identified in Washington with illness onset dates ranging from April 25, 2015 to July 29, 2015. FSIS continues to work with our public health partners on this ongoing investigation.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days.

Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume pork and whole hogs for barbeque that have been cooked to a minimum internal temperature of 145° F with a three minute rest time.

The only way to confirm that whole hogs for barbeque are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.

For whole hogs for barbeque make sure to check the internal temperature with a food thermometer in several places. Check the temperature frequently and replenish wood or coals to make sure the fire stays hot. Remove only enough meat from the carcass as you can serve within 1-2 hours.

Media and consumers with questions regarding the recall can contact John Anderson, Owner, at (253) 847-1777.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

PREPARING PRODUCT FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit 
www.fsis.usda.gov

Wash hands with soap water for at least 20 seconds before and after handling raw meat and poultry. Also, wash cutting boards, dishes and utensils with hot, soapy water. Clean spills immediately.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use one cutting board for raw meat, poultry and egg products and a separate one for fresh produce and cooked foods.

Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

  • Beef, Pork, Lamb, &Veal (steaks, roasts, chops): 145°F with a three minute rest time
  • Ground meat: 160°F
  • Whole poultry, poultry breasts, & ground poultry: 165°F
  • Fish: 145°F

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.

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Better know a germ: SALMONELLA

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Janice Haney Carr, CDC

Salmonella – Janice Haney Carr, CDC

By Lindsay Bosslet
Public Health – Seattle & King County

Our state, and our county in particular, is in the middle of a salmonella outbreak. Government agencies at every jurisdictional level are working hard to stop it.

We sat down with Berhanu Alemayehu from our food safety program to learn more about what people can do to keep themselves safe.

What is salmonella? How do you spot it?
Salmonella is a bacteria that is found on raw meat and poultry, raw eggs, birds, raw fruits and veggies, and even pet lizards. You can’t see it, smell it, or taste it.

Why is it bad?
Salmonella causes food poisoning. Within 12-72 hours of consuming food contaminated with salmonella, a person may experience vomiting, diarrhea, headache, and fever. These symptoms can lead to hospitalization if not treated properly.

How do you get it?
By eating raw or undercooked meats (beef, pork and poultry), by eating raw eggs, and by eating raw fruits and vegetables that were processed using same utensils used to process raw meats and poultry. Salmonella is an equal opportunity offender – you can get it in a restaurant, at home, or at a catered event. Pregnant women, babies, the elderly, and people with compromised immune systems are especially susceptible. Continue reading

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Number of Salmonella cases in the state linked to pork climbs to 134

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Credit: Rocky Mountain Laboratories,NIAID,NIH

Credit: Rocky Mountain Laboratories,NIAID,NIH

From the Washington State Department of Health

The Salmonella outbreak linked to pork products has grown to 134 cases in 10 counties around the state. Consumers are advised to cook pork thoroughly.

The case count has continued to grow as state health officials work with Public Health — Seattle & King County along with other local, state, and federal partners on the disease investigation.

The federal Centers for Disease Control and Prevention (CDC) sent its team of “disease detectives” to the state to help. Investigators are interviewing the most recent cases and comparing information to early cases, which were first reported in the spring.

Exposure for many of the ill people apparently was whole roasted pigs, served at private events and restaurants.

Disease investigators are searching for possible contamination and exposure sources from a wide range of possible venues, including restaurants, markets, slaughter facilities, and farms/ranches.

Salmonella bacteria are commonly found in animals used for food, and proper storage, handling, preparation, and cooking can help prevent the illness known as salmonellosis.

Most of the illnesses have been confirmed with the outbreak strain of Salmonella bacteria, and early testing shows a connection to a slaughter facility in Graham, WA. Samples were collected at Kapowsin Meats in Pierce County last week. Testing confirms the outbreak strain was present. Continue reading

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Washington Salmonella outbreak expands to 90 cases

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CDC investigators to join state and local health officials next week

From the Washington State Department of Health

Credit: Rocky Mountain Laboratories,NIAID,NIH

Credit: Rocky Mountain Laboratories,NIAID,NIH

The Salmonella outbreak that may be linked to pork products has grown to 90 cases in several counties around the state. The ongoing outbreak is under investigation by state, local, and federal public health agencies.

With the increase in cases, state health officials have asked the federal Centers for Disease Control and Prevention (CDC) to send a special team to help with the investigation. This team of “disease detectives” will arrive in Washington next week.

The likely source of exposure for some of the ill people appears to have been whole roasted pigs, cooked and served at private events.

Disease investigators are searching for possible exposure sources from farm to table. An apparent link to pork consumption or contamination from raw pork is the strongest lead, though no specific source has yet been found.

The likely source of exposure for some of the ill people appears to have been whole roasted pigs, cooked and served at private events. Continue reading

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Kroger recalls 4 spices on Salmonella concerns

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The Kroger Co. is recalling Kroger Ground Cinnamon, Kroger Garlic Powder, Kroger Coarse Ground Black Pepper and Kroger Bac’n Buds sold in its retail stores due to possible contamination from Salmonella.

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A sample of Kroger Garlic Powder from a store in North Augusta, South Carolina was tested by the FDA and found to be contaminated with Salmonella. To date, no illnesses have been reported in connection with these products. Out of an abundance of caution, the company has recalled all four seasonings produced on the same equipment in the same facility.

Stores under the following names in the 31 states where Kroger operates are included in this recall: Kroger, Ralphs, Food 4 Less, Foods Co., Fred Meyer, Fry’s, King Soopers, City Market, Smith’s, Dillons, Baker’s, Gerbes, Jay C, Ruler Foods, Pay Less, Owen’s, and Scott’s. Continue reading

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Salmonella cases in Washington state linked to raw tuna

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Alert IconMore than 60 people have been infected with the bacterium Salmonella in an 11-state outbreak that has been linked to eating raw tuna.

As of last week, two cases have been reported in Washington state. Nationwide, 11 people have been hospitalized, but there have been no deaths.

The outbreak has prompted a recall of frozen yellowfin tuna distributed by the Osamu Corporation, according to the US Centers for Disease Control and Prevention.

The two recalls include:  Continue reading

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Salmonella illness outbreak appears to be linked to pork

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More than 50 cases in eight Washington counties in 2015 so far

From the Washington State Department of Health

Credit: Rocky Mountain Laboratories,NIAID,NIH

Credit: Rocky Mountain Laboratories,NIAID,NIH

State health officials are working with state and local partners to investigate several cases and clusters ofSalmonella infections that appear to be linked to eating pork.

The ongoing investigation of at least 56 cases in eight counties around the state includes food served at a variety of events.

Disease investigators continue to explore several sources from farm to table, and are focused on an apparent link to pork consumption or contamination from raw pork.

Salmonellosis, the illness caused by infection with Salmonella, can cause severe and even bloody diarrhea, fever, chills, abdominal discomfort, and vomiting. Serious bloodstream infections may also occur.

As of July 23, the 56 cases include residents of King (44), Snohomish (4), Mason (2), Thurston (2), Pierce (1), Grays Harbor (1), Yakima (1), and Clark (1) counties.

Five of the cases were hospitalized; no deaths have been reported. All were infected with the same strain of Salmonella bacteria.

The disease investigation shows a potential exposure source for several cases was whole roasted pigs, cooked and served at private events.

The source of contamination remains under investigation by state and local health officials and federal partners. Continue reading

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Pet geckos linked to Salmonella outbreak

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creasted-geckos-325A total of 20 persons infected with the outbreak strain of Salmonella Muenchen have been reported from 16 states since January 1st including two in Washington state, the US Centers for Disease Control and Prevention reports.

Three of these ill persons have been hospitalized. No deaths have been reported.

The outbreak appears to be linked to pet crested geckos purchased from multiple pet stores in different states, with Ten of 11 ill persons interviewed reported contact with a crested gecko in the week before their illness began.

map-5-15-2015

The CDC advises:

This outbreak is a reminder to follow simple steps to enjoy your pet and keep your family healthy. CDC does not recommend that pet owners get rid of their geckos.

It is very important to wash your hands thoroughly with soap and water right after touching pet reptiles or anything in the area where they live and roam.

More steps on how to enjoy your pet reptile and protect yourself and your family from illness are available in English and en Español.

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Our plan to combat and prevent antibiotic-resistant bacteria

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TuberculosisOp-Ed: By Secretary of the Department of Health and Human Services Sylvia Mathews, Secretary of the Department of Agriculture Tom Vilsack, and  Secretary of the Department of Defense Ash Carter

Antibiotics save millions of lives every year. Today, however, the emergence of drug resistance in bacteria is undermining the effectiveness of current antibiotics and our ability to treat and prevent disease.

The Centers for Disease Control and Prevention (CDC) estimates that drug-resistant bacteria cause two million illnesses and approximately 23,000 deaths each year in the United States alone.

Antibiotic resistance also limits our ability to perform a range of modern medical procedures, such as chemotherapy, surgery, and organ transplants. That’s why fighting antibiotic resistance is a national priority.

Combating and preventing antibiotic resistance, however, will be a long-term effort. That’s why, today, the Administration is releasing the National Action Plan for Combating Antibiotic Resistant Bacteria (NAP).

The NAP outlines a whole-of-government approach over the next five years targeted at addressing this threat:

1. Slow the emergence of resistant bacteria and prevent the spread of resistant infections 

The judicious use of antibiotics in health care and agriculture settings is essential to combating the rise in antibiotic resistance. We can help slow the emergence of resistant bacteria by being smarter about prescribing practices across all human and animal health care settings, and by continuing to eliminate the use of medically-important antibiotics for growth promotion in animals. Continue reading

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Cities turn to social media to police restaurants

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yelp-logoBy Jenni Bergal
Stateline

Many diners regularly click onto the Yelp website to read reviews posted by other patrons before visiting a restaurant.

Now prospective customers also can use Yelp to check health inspection scores for eateries in San Francisco, Louisville and several other communities.

Local governments increasingly are turning to social media to alert the public to health violations and to nudge establishments into cleaning up their acts. A few cities are even mining users’ comments to track foodborne illnesses or predict which establishments are likely t­­o have sanitation problems.

Customers also can use Yelp to check health inspection scores for eateries in San Francisco, Louisville and several other communities.

“For consumers, posting inspection information on Yelp is a good thing because they’re able to make better, informed decisions about where to eat,” said Michael Luca, an assistant professor at Harvard Business School who specializes in the economics of online businesses. “It also holds restaurants more accountable about cleanliness.” Continue reading

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Ducklings and chicks: Nature’s impossibly cute little bacteria factories

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At least 39 Washingtonians report illness after contact with live poultry, during 2012-2014

Chicks chickens

From the Washington State Department of Health

The season for seeing chicks and ducklings tweet and quack their tiny ways into people’s hearts is officially underway. But it’s not always wise to follow the flock when a brood or clutch is concerned.

At least 39 Washingtonians have reported getting ill from Salmonella bacteria after coming in contact with live poultry in the past three years, according to reports reviewed by disease investigators at the state’s Department of Health.

These 39 cases were associated with three separate national Salmonella outbreaks that caused more than 1,200 people to get sick.

Contact with live poultry may also have contributed to more than 100 other cases of salmonellosis in our state in the past three years that weren’t associated with any known outbreak.

PHOTO: Courtesy of Siehe Lizenz under Creative Commons license

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Why I love family-run restaurants: Insights from a food inspector

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cropped-eyob-in-idBy Eyob Mazengia, PhD, RS, Food Protection Program
Public Health – Seattle & King County

When I started as a food inspector, I was assigned to the International District. And I liked it. It was almost like walking into a new culture, a new era.

What fascinated me was that as a public health worker, I had permission to walk into people’s personal spaces. I liked the smells, the sounds of their languages, their wall hangings and the way things looked.

It was a privilege, really, to be allowed into their personal spaces. Going on food inspections in the I.D., it was like walking into 3-4 different countries every day, without traveling outside the neighborhood.

Over the years, I established good relationships with the restaurant establishments. They were no longer just restaurant operators—they were mothers, fathers, grown kids. They’re not just businesses—there’s a family behind every door, people who had often gone through difficult times to be here.

And as I got to know them, I could recognize the sacrifices they made to give their children better opportunities in the U.S., and what they left behind. Even those born and raised here, you could recognize the sacrifices they were making. Continue reading

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Washington scores four out of 10 on key indicators related to preventing and responding to infectious disease outbreaks

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From Trust for America’s Health and the Robert Wood Johnson Foundation 

Washington scored only four out of 10 on key indicators related to preventing, detecting, diagnosing and responding to outbreaks, like Ebola, Enterovirus and antibiotic-resistant Superbugs.

Some key Washington findings include:

No. Indicator Washington Number of States Receiving Points
A “Y” means the state received a point for that indicator
1 Public Health Funding: Increased or maintained level of funding for public health services from FY 2012-13 to FY 2013-14. N 28
2 Preparing for Emerging Threats: State scored equal to or higher than the national average on the Incident & Information Management domain of the National Health Security Preparedness Index. Y 27 + D.C.
3 Vaccinations: Met the Healthy People 2020 target of 90 percent of children ages 19-35 months receiving recommended ≥3 doses of HBV vaccine. N 35 + D.C.
4 Vaccinations: Vaccinated at least half of their population (ages 6 months and older) for the seasonal flu for fall 2013 to spring 2014. N 14
5 Climate Change: State currently has completed climate change adaption plans – including the impact on human health. Y 15
6 Healthcare-acquired Infections: State performed better than the national standardized infection ratio (SIR) for central line-associated bloodstream infections. N 16
7 Healthcare-acquired Infections: Between 2011 and 2012, state reduced the number of central line-associated blood stream infections. N 10
8 Preparing for Emerging Threats: From July 1, 2013 to June 30, 2014, public health lab reports conducting an exercise or utilizing a real event to evaluate the time for sentinel clinical laboratories to acknowledge receipt of an urgent message from laboratory. N 47 + D.C.
9 HIV/AIDS: State requires reporting of all CD4 and HIV viral load data to their state HIV surveillance program. Y 37 + D.C.
10 Food Safety: State met the national performance target of testing 90 percent of reported Escherichia coli (E. coli) O157 cases within four days. Y 38 + D.C.
Total  4

 Read the full report here.

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Avoid raw milk, it’s just not worth the risk, says CDC

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Photo by Maciej Lewandowski

Photo by Maciej Lewandowski

From the US Centers for Disease Control and Prevention

Raw milk can carry harmful germs that can make you very sick or kill you. If you’re thinking about drinking raw milk because you believe it has health benefits, consider other options.

Developing a healthy lifestyle requires you to make many decisions. One step you might be thinking about is adding raw milk to your diet. Raw milk is milk that has not been pasteurized (heating to a specific temperature for a set amount of time to kill harmful germs). Germs include bacteria, viruses, and parasites.

Making milk safe
Milk and products made from milk need minimal processing, called pasteurization. This process includes:

  • Heating the milk briefly (for example, heating it to 161°F for about 15 seconds)
  • Rapidly cooling the milk
  • Practicing sanitary handling
  • Storing milk in clean, closed containers at 40°F or below

While it is possible to get foodborne illnesses from many different foods, raw milk is one of the riskiest of all.

When milk is pasteurized, disease-causing germs are killed. Harmful germs usually don’t change the look, taste, or smell of milk, so you can only be confident that these germs are not present when milk has been pasteurized.

Remember, you cannot look at, smell, or taste a bottle of raw milk and tell if it’s safe to drink.

Risks of drinking raw milk

Raw milk can carry harmful bacteria and other germs that can make you very sick or even kill you. While it is possible to get foodborne illnesses from many different foods, raw milk is one of the riskiest of all. Getting sick from raw milk can mean many days of diarrhea, stomach cramping, and vomiting. Less commonly, it can mean kidney failure, paralysis, chronic disorders, and even death.

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