Source remains a mystery for the growing Salmonella Oranienburg outbreak

In the 21 days since it was first reported, an investigation has not yet identified a food as the cause of a fast-growing outbreak of Salmonella Oranienburg infections — at least officially.

The federal Centers for Disease Control and Prevention (CDC) in Atlanta say public health and regulatory officials in several states are still collecting different types of data to investigate the multistate outbreak.

In three weeks, the Salmonella Oranienburg outbreak grew from 20 infections to 279 confirmed cases. While there have been no deaths, there have also been no recalls because no food is yet linked to the outbreak.

The rapidly growing outbreak has spread to at last 29 states with illnesses starting on dates ranging from Aug. 3 to Sept. 13. Sick people range in age from less than 1 year to 89 years, with a median age of 35, and 59 percent are female. Of 86 people with information available, 26 have been hospitalized.

“The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses.,” CDC reports. “This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.”

As for the source or sources of the Salmonella illnesses, CDC reports that several groups of people, which it calls “subclusters” are associated with restaurants in multiple states, but that information has not led to a specific food source.

Public health officials in several states are interviewing people about the foods they ate in the week before they got sick. The CDC is then analyzing that data but it has not yet identified a specific food item as a potential source of this outbreak.

Bill Marler, the nation’s best-known attorney for victims of foodborne illnesses, has published so-called “Dendrogram” data from The National Center for Biotechnology Information (NCBI) in his personal blog.

It “shows that of the 275 Salmonella Oranienburg uploaded, 274 Whole Genome Sequence (WGS) ‘matches’ are human and one is cilantro – so, what’s up public health?” Marler asks.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any recalled products and developed symptoms of Salmonella food poisoning should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

With the fast-growing mystery outbreak, CDC offers its guidance as follows

Take action if you have symptoms of a Salmonella infection:

Call your healthcare provider right away if you have any of these severe Salmonella symptoms:

  • Diarrhea and a fever higher than 102 degrees F
  • Diarrhea for more than 3 days that is not improving
  • Bloody diarrhea
  • So much vomiting that you cannot keep liquids down
  • Signs of dehydration, such as:
    • Not urinating much
    • Dry mouth and throat
    • Feeling dizzy when standing up

Always follow these four food safety steps to help prevent getting sick from Salmonella:

  • Clean: Wash your hands, utensils, and surfaces often before, during and after food preparation. Rinse fruits and vegetables under running water before eating, cutting, or peeling them.
  • Separate: Keep food that won’t be cooked separately away from raw meat, poultry, and seafood.
  • Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
  • Chill: Refrigerate perishable foods within 2 hours — within 1 hour if the food has been exposed to temperatures above 90 degrees F, like at a picnic. Thaw frozen food in the refrigerator, not on the counter.

(To sign up for a free subscription to Food Safety News, click here.)

Note: This article have been indexed to our site. We do not claim legitimacy, ownership or copyright of any of the content above. To see the article at original source Click Here

Related Posts
Voting abstinence is the last form of protest left to Hong Kongers thumbnail

Voting abstinence is the last form of protest left to Hong Kongers

Die Parlamentswahl in der chinesischen Sonderverwaltungszone vom Sonntag ist eine Farce. Die tiefe Wahlbeteiligung zeigt: Die Regierung hat die Mehrheit der Bevölkerung längst abgehängt. Aller Werbung zum Trotz: Die meisten Hongkonger liessen sich am Sonntag nicht für eine Wahl einspannen, in der ihre Stimme wenig zählt und die Kandidaten im Vorfeld von Peking geprüft werden.…
Read More
Allscripts to sell hospital and large physician practice assets thumbnail

Allscripts to sell hospital and large physician practice assets

Allscripts announced on Wednesday that it had entered into an agreement with Toronto-based Constellation Software's N. Harris Computer Corporation to acquire the net assets of the electronic health record vendor's hospital and large physician practice business segment.   The segment includes Allscripts' Sunrise, Paragon, TouchWorks, Opal and dbMotion tools.    The assets of Allscripts Veradigm analytics…
Read More
Feta Za’atar-Filled Flatbreads thumbnail

Feta Za’atar-Filled Flatbreads

Feta Za’atar-Filled Flatbreads By: Danielle Minnebo Za’atar is a spice blend used in Middle Eastern cooking. The blend will vary from region to region. Most za’atar blends contain sesame seeds, thyme, marjoram, oregano, salt and sumac. For this recipe I have bought a good-quality store-bought za’atar. Serve with the Tunisian Mashed Carrot Salad. Ingredients 8
Read More
Index Of News
Consider making some contribution to keep us going. We are donation based team who works to bring the best content to the readers. Every donation matters.
Donate Now

Subscription Form

Liking our Index Of News so far? Would you like to subscribe to receive news updates daily?