A total of 77 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 1, 2011. The number of ill persons identified in each state is as follows:AL (1), AZ (2), CA (6), GA (1), IA (1), IL (7), IN (1), KY (2), LA (1), MA (1), MI (10), MN (1), MO (2), MS (1), NC (1), NE (2), NV (1), NY (2), OH (10), OK (1), OR (1), PA (5), SD (3), TN (2), TX (9), and WI (3).

The U.S. Department of Agriculture’s Food Safety and Inspection Service has not called for a product recall yet, saying there’s not enough data. Instead, the agency issued an alert and urged consumers to fully cook and properly prepare their meat.

This marks the second time in recent months that turkey has been tied to a salmonella contamination. In April, 12 people became sick in an outbreak that resulted in the recall of nearly 55,000 pounds of Jennie-O turkey burgers.

What are the symptoms?

Symptoms of salmonellosis include diarrhea, fever, and abdominal cramps. They develop 12 to 72 hours after infection, and the illness usually lasts 4 to 7 days. Most people recover without treatment. But diarrhea and dehydration may be so severe that it is necessary to go to the hospital.  Older adults, infants, and those who have impaired immune systems are at highest risk.

Homeopathy for Salmonella

The symptoms of “salmonella” can be addressed with appropriate homeopathic remedies.  It is extremely helpful to know how to use the remedies for first aid.  What if you do not have health insurance?  Consider also that our society has become inundated with drugs; and the bacteria and viruses have fought back.  See here on the drug resistant strain of gonorrhea.

The indicated remedy can be taken on the way to the emergency room, if need be.  The current strain of salmonella is a drug resistant strain.  Homeopathic medicine has successfully been used in epidemics. Healing is our birthright.

Inform yourself and heal your life.

June 3, 2008

The Food and Drug Administration is alerting consumers in New Mexico and Texas that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.

The specific type and source of tomatoes are under investigation. However, preliminary data suggest that raw red plum, red Roma, or round red tomatoes are the cause. At this time, consumers in New Mexico and Texas should limit their tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home.

Salmonella can cause serious and sometimes fatal infections particularly in young children, frail or elderly people, and those with weakened immune systems. Healthy persons often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, the organism can get into the bloodstream and produce more severe illnesses. Consumers in New Mexico and Texas who have recently eaten raw tomatoes or foods containing raw tomatoes and are experiencing any of these symptoms should contact their health care provider. All Salmonella infections should be reported to state or local health authorities.

From April 23 though June 1, 2008, there have been 57 reported cases of salmonellosis caused by Salmonella Saintpaul in New Mexico and Texas, including 17 hospitalizations. Approximately 30 reports of illness in Arizona, Colorado, Idaho, Illinois, Indiana, Kansas, and Utah are currently being investigated to determine whether they are also linked to tomatoes. There are no reported deaths.

FDA recognizes that the source of the contaminated tomatoes may be limited to a single grower or packer or tomatoes from a specific geographic area. FDA also recognizes that there are many tomato crops across the country and in foreign countries that are just becoming ready for harvest or will become ready in the coming months. In order to ensure that consumers can continue to enjoy tomatoes that are safe to eat, FDA is working diligently with the states, the Centers for Disease Control and Prevention, the Indian Health Service, and various food industry trade associations to quickly determine the source and type of the contaminated tomatoes. As more information becomes available, FDA will update this warning.

Last year FDA began a multi-year Tomato Safety Initiative to reduce the incidence of tomato-related foodborne illness. The Initiative is a collaborative effort between FDA and the state health and agriculture departments in Virginia and Florida, in cooperation with several universities and members of the produce industry.

A key element of the Food Protection Plan — a scientific and a risk-based approach to strengthen and protect the nation’s food supply—is prevention. FDA encourages producers to critically reexamine their operations and apply the scientific principles and regulations established decades ago to provide a safe product for the consumer.

Information on safe handling of produce can be found at www.cfsan.fda.gov/~dms/prodsafe.html.

Tomato consumer page can be found at http://www.fda.gov/oc/opacom/hottopics/tomatoes.html

Updates from the Centers for Disease Control and Prevention can be found at http://www.cdc.gov/

A New York company is voluntarily recalling about 286,000 pounds (129,700 kg) of fresh and frozen meat and poultry products that may be contaminated with bacteria, U.S. agriculture officials said on Saturday

The meat and poultry products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The following products are subject to recall: [View Labels, PDF Only]
* 6-pound bulk packages of “GOURMET BOUTIQUE HONEY CHICKEN SALAD.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 3-pound bulk packages of “GOURMET BOUTIQUE CHICKEN MARSALA.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 3-pound bulk packages of “GOURMET BOUTIQUE GRILLED CHICKEN BREAST IN TERIYAKI SAUCE, PORTION CONTROL.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 6-pound bulk packages of “GOURMET BOUTIQUE GRILLED LEMON CHICKEN, PORTION CONTROL.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 6-pound bulk packages of “GOURMET BOUTIQUE GRILLED LEMON CHICKEN, PORTION CONTROL, Keep Frozen.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 3-pound bulk packages of “GOURMET BOUTIQUE Home Style Chicken Salad.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 4-pound bulk packages of “GOURMET BOUTIQUE Grilled Chicken B&E PRET A MANGER.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 3.5-pound bulk packages of “GOURMET BOUTIQUE Breaded and Fried Chicken Cutlet.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 3.125-pound bulk packages of “GOURMET BOUTIQUE ITALIAN STALLION TWISTER.” Each package bears the establishment number “EST. 18799″ inside the USDA mark of inspection.
* 8-pound bulk packages of “GOURMET BOUTIQUE Meatloaf with Gravy KIT.” Each package bears the establishment number “EST. 18799″ inside the USDA mark of inspection.
* 4.6-pound bulk packages of “GOURMET BOUTIQUE CHICKEN BURRITO.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.
* 3.125-pound bulk packages of “GOURMET BOUTIQUE TURKEYCLUB TWISTER.” Each package bears the establishment number “P-18799″ inside the USDA mark of inspection.

The recalled products bear the production code of “GBD 08058″ on the package. The meat and poultry products were produced on Feb. 26 and 27, 2008, and were sent to retail establishments in Connecticut, Florida, Georgia, Massachusetts, Minnesota, New Jersey, New York, Pennsylvania, South Carolina and Wisconsin, and distribution centers in New York.

The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of this product.

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy.

Consumers with questions about the recall should contact Quality Control Manager Vanessa Lindsay at (718) 977-1200 (ext. 0166).

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to
4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Recommendations For People At Risk For Listeriosis

Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.

Do not eat refrigerated pâté, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that don’t need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening.

Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them. Note: there is evidence that raw milk and unpasteurized is beneficial for health. Know the source.

Do not eat salads made in the store such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.

Do not eat soft cheeses such as Feta, queso blanco, queso fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela unless it is labeled as made with pasteurized milk.

Use precooked or ready-to-eat food as soon as you can. Listeria can grow in the refrigerator. The refrigerator should be 40 °F or lower and the freezer 0 °F or lower. Use an appliance thermometer to check the temperature of your refrigerator