Dozens of people have been hospitalized after salmonella spread across the country – the source is believed to be Italian-style deli meat.
The Centers for Disease Control and Prevention (CDC) warned Tuesday that 17 states will be affected.
They said 36 people have contracted the disease in two separate outbreaks, while the remaining 24 do not require hospital treatment. People in both outbreaks reported eating salami, prosciutto, and other meats.
Researchers are working to identify specific contaminated products and determine whether outbreaks of the two diseases are related to the same food source.
“Until we determine what Italian-style meat makes people sick, heat all Italian-style meat to an internal temperature of 165 degrees Fahrenheit or even steam before eating if you’re at higher risk,” the CDC said in a tweet. Tuesday. . .
“Heating food to a high enough temperature helps kill germs like salmonella.”
Fried meats such as prosciutto and salami are believed to be the cause of the salmonella outbreak
The first outbreak affected 23 people from 14 states, including Washington, California, Nevada, Utah, Colorado, Arizona, Minnesota, Wisconsin, Michigan, Illinois, Indiana, Ohio, Maryland and Virginia.
The strain of Salmonella typhimurium was identified as infected with victims between the end of May and July 27.
Laboratory tests showed that 20 of these cases were resistant to common antibiotics such as chloramphenicol, streptomycin, sulfamethoxazole and tetracycline.
The second outbreak infected 13 people from seven states, including Washington, Oregon, California, Arizona, Texas, Minnesota and New York.
Some states, including California, Minnesota, and Arizona, have been affected by both tribes.
This outbreak occurred between late May and early June, and it was a strain called Salmonella infantis, which usually affects children under the age of two.
The ages of the patients ranged from 1 to 74 years. Three of them were taken to hospital.
Salmonella bacteria, a common cause of foodborne illness, invade an immune cell
The people most at risk of contracting salmonella are those who are 65 years of age or older, who have health conditions or who take medications that reduce the body’s ability to fight germs.
In addition, children under the age of five are more likely to become seriously ill from salmonella.
Symptoms of salmonella include vomiting, diarrhea, and dehydration and can last for four to seven days.
Most people recover without medical intervention.
In October CDC named An outbreak of listeria infection caused by processed meat. One person died in Florida and 10 people in three states were hospitalized.
Britain reported on Wednesday that nearly 180 people contracted salmonella poisoning after eating different types of pork crunchy snacks.
Packages of pork leftovers sold under Mr. Porky, Jay’s and The Real Pork Crackling Company from snack company Tayto Group, not widely available in the US
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