Salmonella

What is Salmonella?

The Centers for Disease Control and Prevention estimates that 50 million Americans suffer from food poisoning every year. About 3,000 die annually from food poisoning. Salmonella is the culprit for most of these cases.

Salmonella is a bacterium that has over 2,300 varieties and lives in the intestinal tracts of infected mammals and amphibians. The bacteria are easily transmitted through the feces of humans and animals to other humans and animals. The two most common types of Salmonella in the United States are Salmonella Enteritidis and Salmonella Typhimurium. Together, they account for half of all human infections.

Salmonella outbreaks are most commonly associated with undercooked eggs, milk, poultry, and meat, but the bacteria can also contaminate fruit and produce.

What Are the Symptoms of Salmonella Poisoning?

A person who is infected with Salmonella contracts salmonellosis, which can lead to fever, diarrhea, severe abdominal cramping, headaches, and vomiting. In the very young, the very old, and in people with weakened immune systems, salmonellosis can be fatal.

The severity of a person’s salmonella infection depends on several different factors, including how much bacteria they consumed, how strong their immune system is, and how old or young they are. In addition, there are thousands of different strains of salmonella, and experts suspect they attack people’s bodies in different ways.

Symptoms normally appear within 12 to 72 hours after infection occurs and last four to seven days.

How Can Salmonella Poisoning Be Prevented?

Wash hands and clean surfaces and utensils often and thoroughly in warm, soapy water. Hands should be washed for 20 seconds before and after handling food and after changing diapers, going to the bathroom, and handling pets.
Don’t cross-contaminate foods. Separate meat, poultry, and seafood from other foods in your grocery cart, your refrigerator, and when preparing meals.
Cook food to proper temperatures. The following food temperature and cooking guidelines are suggested:

Beef, veal and lamb steaks, roasts, and chops – 145 °F
Egg dishes and casseroles – 160 °F
Fish – 145 °F
Ground beef, veal, and lamb – 160 °F
Leftovers – 165 °F
Pork – 160 °F
Poultry – 165 °F
Sauces, soups, and gravy should be brought to a boil.
Refrigerate and freeze food promptly.
Food should not be thawed or marinated at room temperature.

Recent Salmonella Outbreaks

Skippy Peanut Butter Products Recalled in Pennsylvania

March 5, 2011, Two Skippy products were recalled due to potential contamination with salmonella bacteria.

Unilever United States, Inc. made an announcement stating that it is recalling containers of Skippy Reduced Fat Creamy Peanut Butter Spread and Skippy Reduced Fat Super Chunk Peanut Butter Spread in 16 states, one of which is Pennsylvania.

Salmonella can cause fatal medical complications in young children, the elderly, or those without good immune systems due to other health problems. Symptoms of salmonella food poisoning include fever, diarrhea, nausea, vomiting, and abdominal pain.

Salmonella fears prompt alfalfa, cilantro, and parsley recalls

In 2010, a salmonella outbreak linked to alfalfa sprouts caused nearly 100 people to get sick. The outbreak occurred in multiple states, including Pennsylvania. In a separate scare, thousands of cases of produce, including cilantro and parsley, were recalled due to possible salmonella contamination.

Salmonella-tainted peanut butter prompts nationwide recalls

In 2009, peanut butter and peanut paste contaminated with a strain of salmonella called Typhimurium sickened hundreds of people in more than 40 states. Officials traced the source of the outbreak to products made by Peanut Corporation of America. The peanut butter was distributed to schools, nursing homes, and other food service providers. The paste was used in a variety of products, ranging from dog treats to Kellogg peanut butter crackers, sold directly to consumers in retail stores.

Peppers sicken hundreds and hospitalize dozens

In 2008, jalapeno and serrano peppers contaminated with the saintpaul strain of Salmonella sickened hundreds of people across the country and put dozens in the hospital. The peppers were eventually traced to a farm in Tamaulipas, Mexico, but officials originally thought the outbreak was caused by raw, fresh Roma, plum, and round red tomatoes. At least five people in Pennsylvania fell ill.

Contaminated cantaloupes recalled across the country

In 2008, the FDA halted the importation of cantaloupes from Agropecuaria Montelibano, a distributor in Honduras, after the fruit sickened people in 16 states. Following this announcement, many companies recalled cantaloupes purchased from the distributor, including T.M. Kovacevich International, Inc., based in Philadelphia, PA.

Peanut butter contaminated with Salmonella

In 2007, an outbreak of Salmonella-contaminated peanut butter sickened over 600 people in 47 states, including Pennsylvania, Ohio, and West Virginia. The source of the bacterium was linked to Peter Pan and Great Value peanut butter.

What to do if You Get Salmonella Poisoning

Seek immediate medical help. When receiving medical treatment, ask that a stool culture be done. This is the only way to confirm Salmonella poisoning by the county board of health. If your illness isn’t confirmed, you could lose your right to compensation for your pain and suffering.
Take action to ensure your safety. Contact your health department to share important information about your Salmonella illness. Save the leftover jar by covering it with a plastic bag. Place it in the refrigerator so it may later be tested to confirm the bacteria. Be sure to wash your hands, as good hygiene is important in preventing the spread of Salmonella.
Get legal help quickly with Edgar Snyder & Associates. The longer you wait to get advice from an experienced attorney, the harder it will be to prove your Salmonella case.

We Have the Experience to Help You Get the Money You Deserve

Our highly rated law firm has represented the victims of national and local outbreaks of tainted food. We’ve helped people with Salmonella, hepatitis, and other foodborne illnesses get the money they deserve.