Certain parts of the United States were graced with a Salmonella outbreak over the weekend. We see these happen a couple of times a year (it probably happens more frequently than that, but a few outbreaks make the national news).
Over the last weekend, several states experienced the most recent outbreak. In fact, I didn’t read about it until Monday. Thanks to this article on Yahoo News, I learned the “U.S. Food and Drug Administration on Sunday urged residents of eight U.S. states to check for recalled pre-cut melon that is linked to an outbreak of Salmonella.”
Pre-cut melon? Yes! Pre-cut melon (i.e. watermelon, cantaloupe, honey-dew, etc.). No deaths have been reported as of this writing. However, “The FDA and U.S. Centers for Disease Control are investigating an outbreak linked to 60 illnesses and at least 31 hospitalizations in five states,” according to Yahoo News. The company involved in the outbreak, Caito Foods, LLC, has recalled the suspected products. The products were distributed through eight states in the Midwestern and Southeastern United States. Over half of the reported Salmonella cases were located in Michigan.
Summer is here, melons are ripe, and pre-cut fruit snacks are heavily peddled at our local grocers and local barbecues. I decided to reach out to one of our food safety experts for some guidance on how to avoid Salmonella poisoning.
Jeff Nelken – Food Safety, Hazard Analysis & Critical Control Points Expert Witness:
Jeff Nelken, MA is a a food safety / HACCP expert witness with 40 years experience in the hospitality industry. He specializes in food safety, accident prevention, inspections, audits, and training. Mr. Nelken is a certified trainer and provider with the Los Angeles Health Department who has worked with CNN, FOX, CBS, NBC, INSIDE EDITION, and Dateline MSNBC’s investigation team, as well as restaurants, casinos, schools, supermarkets, and food manufacturers to provide food safety. You can learn more about his expertise at: foodsafetycoach.com.
Nick: What is Salmonella?
Mr. Nelken: Salmonella is the second most common intestinal infection in the United States. More than 7,000 cases of Salmonella were confirmed in 2009; however the majority of cases go unreported. The Centers for Disease Control and Prevention estimates that over 1 million people in the U.S. contract Salmonella each year, and that an average of 20,000 hospitalizations and almost 400 deaths occur from Salmonella poisoning, according to a 2011 report.
Nick: How does a Salmonella infection occur?
Mr. Nelken: Salmonella infection usually occurs when a person eats food contaminated with the feces of animals or humans carrying the bacteria. Salmonella outbreaks are commonly associated with inadequately cooked: eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. Foods that are most likely to contain Salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats. and unpasteurized milk.
Nick: How long does it take for Salmonella poisoning to arise?
Mr. Nelken: On set – 12-72 hours.
Nick: What safety precautions can be taken by food preparers?
Mr. Nelken: Clean hands before preparing foods. Sanitize work surfaces. Keep animals (pets) off of food prep surfaces. Keep cut melons at 41F at all times.
Nick: Who is most likely to be impacted by Salmonella poisoning?
Mr. Nelken: Salmonella poisonings are more likely to occur among young children and people age 65 or older.
Nick: What are possible complications of Salmonella poisoning?
Mr. Nelken: Possible complications include:
- Reactive arthritis: This is thought to occur in 2 to 15 percent of Salmonella patients. Symptoms include inflammation of the joints, eyes, or reproductive or urinary organs. On average, symptoms appear 18 days after infection.
- Focal infection: A focal infection occurs when Salmonella bacteria takes root in body tissue and causes illnesses such as arthritis or endocartitis. It is caused by typhoidal Salmonella only in cross contamination.
Nick: Is dirty equipment usually to blame for an outbreak in pre-packaged foods?
Mr. Nelken: Not only equipment, but the environment, like dust in a shed or birds flying around.
There you have it folks. Make sure to keep your pre-cut melon at 41 degrees Fahrenheit or colder. Keep your food preparation areas clean and sanitized. Also, it is probably best if you do not let your animals walk on your kitchen counter tops.
If you have children or you are 65 years of age or older, make sure to contact your doctor if you are having intestinal issues. Do not try to tough it out!