The threat of Salmonella and E.coli is real in 2019

Highlighting the threat of Salmonella and E. Coli in 2019

2018 ended with Salmonella outbreaks in raw turkey and an E.coli threat (again) with romaine lettuce.

The Neogen blog states that since November 20, 2017, there have been 164 Salmonella illnesses spanning 35 states with 63 people hospitalized and one death reported.

The CDC shows that as of June 27, 2018, 210 people were infected with E.coli infections linked to romaine lettuce. 96 were hospitalized, with five reported deaths. Then again in October, there was another outbreak with 62 people infected in 16 states. 25 people were hospitalized.

It seems like every week there is some type of food warning or recall. To protect yourself and your family from recalls go to https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/. Before you enter the site, sign up to receive email updates for the latest food safety news and information from the Food Safety and Inspection Service.

Other options include:

FSIS.USDA.gov that provides you with recalls involving:

  • Meat
  • Sausage
  • Poultry
  • Processed egg products

FDA.gov lists recalls involving the following:

  • Food (non-meat products, fruits, vegetables, seafood, shelled eggs, and infant formulas)
  • Medicines
  • Medical devices
  • Cosmetics
  • Biologics
  • Radiation-emitting products
  • Veterinary drugs
  • Pet food

Foodsafety.gov:

  • Published notices for the Food and Drug Administration (FDA)
  • Notices from the U.S. Department of Agriculture (USDA)
  • Sign up for automatic alerts
  • Report a problem

2019 The Year of Salmonella and E. Coli Threats

Be informed —

Symptoms of Salmonella poisoning include nausea, vomiting, diarrhea, and sometimes a fever. They can also include loss of appetite, abdominal cramps, and a headache.

Symptoms of E.coli can include severe stomach cramps, diarrhea, and vomiting, as well as a possible fever. If you have any of these symptoms talk to your healthcare provider, write down what you ate the week before you got sick, and report it to your health department.

Continue to be proactive and protect yourself —

  • Thoroughly cook poultry, ground beef, and eggs
  • Drink pasteurized milk, juice, and cider
  • Wash raw produce thoroughly
  • Avoid cross-contamination by washing utensils, work surfaces, and cutting boards
  • Keep raw foods separate
  • Wash your hands

And remember, if you are affected report to your health department. Doing this could stop others from getting sick.