Malpractice News



April 27, 2013


Cucumber implicated in salmonella outbreak

On Thursday, April 25th, the Center for Disease Control announced that 73 cases of salmonella spread across 18 states have been linked to cucumbers imported from Culiacan, Mexico. Of the 73 cases, 27% have needed hospitalization, but there have as yet been no deaths.

According to CNN, states affected by the outbreak include Arizona, California, Colorado, Idaho, Illinois, Louisiana, Massachusetts, Maryland, Minnesota, Nevada, New Mexico, North Carolina, Ohio, Oregon, South Dakota, Texas, Virginia, and Wisconsin.

Tainted cucumbers have been removed

As of now, cucumbers from the identified producers are not being accepted until proof is provided that all traces of contaminant are gone. The CDC does not believe any more tainted cucumbers remain on store shelves.

Tips for preventing salmonella exposure

There have been numerous salmonella outbreaks in the past, the most recent ones linked with tomatoes and spinach. In order to minimize your risk of contracting salmonella from infected produce, the CDC suggests you wash your hands with warm water and soap before and after handling produce, raw meat, and eggs. They also say that all produce should be rinsed and firm vegetables scrubbed before consumption. Bruised or otherwise damaged parts of the produce ought to cut away before eating as well.

Recognize salmonella symptoms

Salmonella symptoms include diarrhea, fever, vomiting, chills, headache, and cramps, and those infected will usually experience the symptoms between 12 and 72 hours after exposure. Side effects generally linger for 4 to 7 days. Doctors prescribe antibiotics to help fight the disease, which affects the young, the elderly, and those with weakened immune systems most strongly.

Source: http://eatocracy.cnn.com/2013/04/25/salmonella-outbreak-prompts-multi-state-cucumber-recall/?hpt=he_c2


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