Italian-style deli meats feared as a source of salmonella in 17 hospitalized states

Italian delicatessen meat is feared to be the source of salmonella outbreak in 17 states, which has left 12 people hospitalized and another 24 sick

  • Centers for Disease Control and Prevention warned of outbreaks on Tuesday
  • The CDC said there were two salmonella outbreaks recorded in the US
  • Both took place from May to the end of July and affected people who had eaten meat
  • The CDC is now trying to find the source of the contamination

A dozen people have been taken to hospital after a salmonella outbreak spread across the country – which the source believes is Italian-style cured meats.

The Centers for Disease Control and Prevention (CDC) warned Tuesday that 17 states would be affected.

They said 36 people have fallen ill in two separate outbreaks, while the remaining 24 did 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 the two outbreaks are related to the same food source.

“Until we identify what Italian-style meats are making people sick, heat all Italian-style meats to an internal temperature of 165°F or until steaming hot before eating if you’re at higher risk,” the CDC said. in a tweet on Tuesday.

‘Bringing food to a high enough temperature kills germs such as salmonella.’

Deli meats like prosciutto and salami are believed to be behind a salmonella outbreak

Deli meats like prosciutto and salami are believed to be behind a salmonella outbreak

The first outbreak involved 23 people from 14 states, including Washington, California, Nevada, Utah, Colorado, Arizona, Minnesota, Wisconsin, Michigan, Illinois, Indiana, Ohio, Maryland and Virginia.

The salmonella strain Typhimurium was identified as infected with the victims between the end of May and July 27.

Laboratory testing revealed that 20 of these cases were resistant to common antibiotics such as chloramphenicol, streptomycin, sulfamethoxazole and tetracycline.

The second outbreak involved 13 people from seven states, including Washington, Oregon, California, Arizona, Texas, Minnesota and New York.

Some states — including California, Minnesota and Arizona — were affected by both tribes.

That outbreak occurred between late May and early June, and involved a strain called Salmonella Infantis, which usually affects children under two.

The patients ranged in age from one to 74 years; of these, three have reportedly been hospitalized.

Salmonella bacteria, a common cause of foodborne illness, invade an immune cell

Salmonella bacteria, a common cause of foodborne illness, invade an immune cell

Salmonella bacteria, a common cause of foodborne illness, invade an immune cell

Those most at risk for salmonella are those 65 years of age or older, or who have health conditions or are taking medications that reduce the body’s ability to fight germs.

In addition, children under the age of five are more likely to become very 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 the CDC reported an outbreak of listeria infection, originating from processed meats. One person in Florida died and 10 people in three states were hospitalized.

Britain reported on Wednesday that nearly 180 people became ill with suspected salmonella poisoning after eating several types of crispy pork snacks.

The packages of pork crab sold under the labels Mr. Porky, Jay’s, and The Real Pork Crackling Company are all made by the snack food company Tayto Group and are not widely available in the U.S.

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