Tag Archives: salmonella infections

Food Poisoning Bulletin 

The U.S. Food and Drug Administration (FDA) is offering advice to consumers as a 10-state Salmonella outbreak unfolds on the East Coast. At least 63 people in Connecticut, Maine, Massachusetts, Montana, New Hampshire, New York, Ohio, Pennsylvania, Rhode Island, Vermont have been diagnosed with Salmonella infections. Eleven people have been hospitalized.

The CDC recommends that consumers should not eat sprouts produced by Wonton Foods, Inc.

Like any fresh produce that is consumed raw or lightly cooked, sprouts that are served on salads, wraps, sandwiches, and other foods may contain bacteria that can cause foodborne illness. Unlike other fresh produce, the warm and humid conditions used for sprouting are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli. Any bacteria present can multiply dramatically during the sprouting process. (Organic or locally-grown sprouts are not necessarily less risky, and neither are sprouts grown at home.) Washing sprouts may reduce risk, but will not eliminate it.

Consumers should always practice safe food handling and preparation measures. At home, keep raw meat, poultry, and seafood separate from produce and ready-to-eat foods, cook foods to the proper temperature; and refrigerate perishable foods (including sprouts) promptly. Wash hands, utensils, and surfaces with hot, soapy water before and after handling food.

For refrigerators and other food preparation surfaces and food cutting utensils that may have come in contact with the potentially contaminated sprouts, it is very important that the consumers thoroughly clean these areas.

Consumers should follow these simple steps:

• Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
• Wash hands with warm water and soap for at least 20 seconds before and after handling food.
• Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
• Always wash hands with warm water and soap following the cleaning and sanitization process.
• Children, older adults, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind.
• Cooking sprouts thoroughly will kill any bacteria present and reduce the risk of illness.
• Persons who think they might have become ill from eating potentially contaminated sprouts should consult their health care provider.
• Consumers can request that raw sprouts not be added to food. If you purchase a sandwich or salad at a restaurant or delicatessen, and want to avoid sprouts, check to make sure that raw sprouts have not been added.