Salmonella Typhi is a bacterium that causes a life-threatening illness called typhoid fever. Persons with typhoid fever develop high and sustained fever, headache, constipation, chills, severe abdominal pain, fatigue, and other signs and symptoms. Typhoid fever can last from 3 to 4 weeks and may be serious or even fatal. Most ill persons need to be hospitalized for appropriate antibiotic treatment, and the infection is usually diagnosed by a blood test. Some persons with typhoid fever recover from the illness but continue to carry the bacteria and can pass it on to others. Both ill persons and carriers shed S. Typhi in their feces. Populations at highest risk of infection include infants, the elderly, and people with weakened immune systems.

The recalled Mamey Supreme Cream Bar was distributed only in Southern California. Consumers may have purchased the recalled fruit bars through retail stores. The product retail unit comes in 4 oz. plastic wrapped frozen fruit bars. The Mamey Paletas are shipped to retail establishments in a package of 24 fruit bars per box. All production lot codes are being affected by this recall. The UPC of the recalled product is 636418002000. No other Paleta California, Co. products are affected.

Consumers who have purchased the recalled 4 oz frozen mamey fruit bars are urged to discard the product or return it to the point of purchase for a refund.

Eggs affected by this recall were distributed to grocery stores and foodservice companies in the following states – Colorado, Iowa, Illinois, Kansas, Nebraska, Wyoming, North Dakota, South Dakota, Montana, Minnesota.

Large, white eggs were packaged under the following brand names: Albertson, Sparboe Farms, Liborio Market, Shamrock Foods and Glenview Farms and in the following configurations and codes :

Extra Large eggs were packaged under the Shurfresh brand name.with the following configuration and codes:

Dates and codes can be found stamped on the end of the egg cartons or the top of the over wrap bag. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1167 214.

To date Sparboe believes that the inventory that reached stores was removed and replaced.

Consumers who believe they have purchased these shell eggs should not eat them but should either destroy or return them to the store where they were purchased for a full refund.

The recall was initiated due to a potential health risk from Salmonella Typhi. Typhoid fever is a life-threatening illness caused by the bacterium Salmonella Typhi. Salmonella Typhi lives only in humans. Infection results from eating food or drink beverages that have been handled by a person who is shedding S. Typhi or if sewage contaminated with S. Typhi bacteria gets into the water you use for drinking or washing food. Once S. Typhi bacteria are eaten or drunk, they multiply and spread into the bloodstream. The body reacts with fever, severe abdominal pain, and other signs and symptoms. Most ill persons need to be hospitalized for antibiotic treatment. Persons with typhoid fever carry the bacteria in their bloodstream and intestinal tract. In addition, a small number of persons, called carriers, recover from typhoid fever but continue to carry the bacteria. Both ill persons and carriers shed S. Typhi in their feces (stool).

Consumers who are experiencing illness after consuming Fruiti Pops mamey paletas should seek medical attention.

The recalled fruit bars were distributed in the states of California, Arizona, and Texas through distributorships. Consumer may have purchased the recalled product from retail locations, mobile vendors, vending machines, or distribution outlets. The product comes in clear polypropylene packaging and is not labeled with lot numbers nor expiration dates. The UPC of the recalled product is 763734000097.

Fruiti Pops, Inc. is issuing this recall due to Goya Foods, Inc. recall of their 14 oz. frozen mamey pulp. As of May 2009, Fruiti Pops has used Goya Foods, Inc. frozen mamey pulp in its 4 oz. Mamey fruit bars.

Country Eggs, Inc. is voluntary recalling specific Julian dates of shell eggs produced by Wright County Egg of Galt, Iowa because they have the potential to be contaminated with Salmonella.  Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.  Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain.  In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocardiditis or arthritis.

Eggs affected by the recall were distributed to food wholesalers, distribution centers and foodservice companies in California, Arizona and Nevada. Eggs were packaged under the Country Eggs, Inc brand name in 15 dozen bulk pack with the identifying plant code of P 1946 and P 1026.  Julian code dates are 216-221. Dates and codes can be found on the box label. 

The FDA and CDC have reported confirmed cases of Salmonella enteritidis illnesses relating to the affected shell eggs and traceback investigations are ongoing. Country Eggs is fully cooperating with FDA’s investigation by undertaking this voluntary recall.  Our primary concern is keeping Salmonella out of the food supply and away from customers- this voluntary measure is consistent with our commitment to egg safety and it is our responsibility.

Consumers who believe they have purchased these shell eggs should not eat them but should either destroy or return them to the distributors where they were purchased for a full refund.  This recall is of shell eggs only.  Other fresh shell eggs and egg products sold by Country Eggs, Inc. are not affected.

This is the second Hepatitis A incident related to an employee at a restaurant in recent weeks. Two Colorado restaurants had to issue a Hepatitis A warning to patrons once it was discovered that an employee was infected. Max and T’s (July 26 through July 30^th)and the Sagebrush (July 24th and August 3^rd) located in Colorado both recommended Hepatitis A vaccines for its patrons who were served during these time periods.

The reason that patrons are being encouraged to receive Hepatitis A vaccines even though they were already exposed to the virus is that the Hepatitis A vaccine can be used to prevent a possible Hepatitis A infection for up to 14 days after a victim is exposed to the virus.

An individual who has been exposed to Hepatitis A will normally experience symptoms similar to a stomach virus. If the victim is a young child, they may be asymptomatic. Symptoms normally manifest between two and seven weeks after initial exposure to the virus. The symptoms often include lethargy, headache, muscle pain, fever, nausea, lower abdominal pain on the right side, and possibly jaundice or dark urine.

Hepatitis A is a liver infection. Normally, symptoms disappear over time without treatment. The Hepatitis A virus can be spread through contact with contaminated food, unchlorinated drinking water, shellfish from sewage polluted water, close contact with an infected individual, and blood transfusions.

Here is a list of some major food poisoning outbreaks linked to Salmonella over the last few years:

1. 2004 Roma tomato Salmonella outbreak which caused 561 illnesses in the United States and Canada
2. 2005 Orchid Island Juice Recall related to unpasteurized juice which sickened 15 people
3. 2006-2007 Salmonella Schwarzengrund infections traced to dry dog food – 70 cases in 19 different states
4. 2008 Salmonella Litchfield illnesses likely linked to Honduran imported cantaloupe – 50 people became ill
5. 2009 Salmonella Montevideo outbreak linked to black and red pepper – 272 people became ill as a result

Now, the FDA and CDC are investigating a new Salmonella outbreak. The CDC has blamed the outbreak on a Mexican-style fast food chain; however, certain state public health departments have specifically blamed Taco Bell restaurants. Lettuce or tomatoes seem to be considered a likely culprit, but no one has definitively identified the source.

According to the CDC two strains of Salmonella bacteria are involved. Salmonella Hartford has sickened 75 individuals in fifteen different states. Kentucky (23 cases) and Ohio (19) seem hardest hit with both having approximately twenty identified cases so far.

The second strain of Salmonella is Salmonella Baildon. Salmonella Baildon has been linked to 80 different cases. Sixteen states have identified victims. Illinois has 20 confirmed victims and Wisconsin has 22.

Hopefully, this food poisoning mystery will soon be solved. Although no additional illnesses have been reported since the end of July, questions remain unanswered. We will continue to monitor the situation and provide you with timely updates regarding this foodborne illness outbreak of Salmonella.

Two common forms of Shigella found in the United States include Shigella flexneri and Shigella sonnei. Shigella sonnei is more common than Shigella flexneri and is linked to approximately 60 percent of Shigella cases in the U.S. Shigella dysenteria, another form of Shigella, is frequently associated with dysentery in third world countries.

Common symptoms of a Shigella bacterial infection include fever, diarrhea which can be bloody, as well as stomach pain. Children under the age of two may experience seizures. In addition, in rare cases, individuals afflicted with Shigella flexneri can develop a severe complication known as post-infectious arthritis. Post-infectious arthritis, also known as Reactive Arthritis or Reiter’s Syndrome, leads to joint pain, pain when urinating, and eye pain. This condition can cause its victim to suffer with such complications for years. Although Reiter’s Syndrome has been linked to cases of Shigella flexneri, in rare cases, hemolytic uremic syndrome (HUS) has been linked to cases of Shigella dysenteria.

Shigella has often been associated with food poisoning cases and contaminated drinking water. In some cases, Shigella bacteria have been found in water supplies such as lakes, rivers, or streams. Drinking such water could lead to a possible infection.

Campylobacter is not the only bacteria which can survive in water. Campylobacter results in Campylobacteriosis which causes sticky, watery, or bloody diarrhea as well as fever, nausea, headaches, and body pain.  Here is a list of some other bacteria, a virus, and parasites which can be found in water and can result in “foodborne” illnesses:

1. Giardia  – Giardia is a parasite which forms a cyst and causes diarrhea when ingested. Diarrhea associated with Giardia can last for up to 14 days; however cases of much longer duration have occurred.  Food and water can be a source of Giardia infection.
2. Cryptosporidium parvum – Cryptosporidium is a protozoan which if ingested can cause coughing, fever, and watery diarrhea. Some individuals with Cryptosporidium food poisoning have no symptoms while other suffer terrible diarrhea.
3. Escherichia Coli – E. coli is a bacteria which exists in differing strains. Some such as E. coli O157:H7 are Shiga toxin producing and can lead to Hemolytic Uremic Syndrome (HUS). Shiga toxin producing E. coli such as O157:H7 can lead to bloody diarrhea. Others strains of E. coli are milder and symptoms are not as severe.
4. Vibrio vulnificus – Vibrio is a bacteria normally acquired through consumption of contaminated shellfish. Additionally, individuals with open sores who have swum or played in Vibrio contaminated seawater can contract a Vibrio infection in their wound.
5. Shigella – Shigella is normally associated with contaminated feces entering a water or food supply. Shigella can be fatal in some cases and can lead to dehydration and ulcerations. Some individuals who have contracted Shigella can develop conditions known as Hemolytic Uremic Syndrome (HUS)or reactive arthritis.
6. Hepatitis A – Hepatitis A symptoms include lethargy and jaundice as well as nausea, stomach pain, and severe loss of appetite. Food and water containing Hepatitis A virus particles can be a cause of infection. Additionally, an Hepatitis A can be transferred from person to person in certain circumstances related to feces transfer.

State health investigators do not believed that the children were infected with E. coli O157:H7 directly from a food source, but the infection spread from secondary transmission, in human to human contact. Scientists agree that very few of the E. coli O157:H7 bacteria are needed to cause infection with estimates ranging from 100 of the microbes to as little as ten bacteria. Humans that are infected with the E. coli pathogen, especially children, have been known to pass the bacteria from insufficient hand washing and casual contact.

Washington Department of Health officials have stated that they believe that the Fletch Family Daycare, the suspected site where the transmission had occurred, had sufficient hygiene protocols in place, but never the less the bacteria was still able to spread amongst the children in the small facility. Despite the appropriate hygiene practices, the daycare facility was closed to determine and isolate the potentially lethal pathogen.

Typically, E. coli O157:H7 makes the news in recalls of beef products and sometimes fruits and vegetables. Ground beef is the food that is most often associated with the bacterium, so much so that E. coli O157:H7 has been nicknamed the ‘hamburger disease’. But E. coli O157:H7 is not limited to beef products. In 2006 an E. coli O157:H7 outbreak was tied to organic spinach that had been cross contaminated from runoff from an adjacent cattle ranch. In 2009 a national outbreak was tied to Nestle Toll House cookie dough; the source ingredient was never identified.

E. coli O157:H7 is naturally found in the intestines and feces of ruminant animals, usually in cows. Cattle are immune to a powerful toxin, called shiga toxin, which is produced by E. coli O157:H7 and its relatives. Shiga toxin is responsible for causing the damaging and deadly complication, hemolytic uremic syndrome (HUS), which is often related to an E. coli O157:H7 infection. Hemolytic uremic syndrome (HUS) is a rare blood disorder in which the shiga toxin produced by the E. coli O157:H7 passes from the intestines and into the blood interfering with the blood’s clotting abilities. The result is that the victims organ systems begin to fail due to lack of blood flow. It is usually the kidneys that are affected first.

When a patient is diagnosed with hemolytic uremic syndrome (HUS) there are unfortunately no simple cures or treatments for the illness. Patients undergo intense therapies that include kidney dialysis, plasmapherisis, blood transfusions and even organ removal and transplants. In about 10% of hemolytic uremic syndrome cases, the E. coli O157:H7 infection proves to be fatal for the victim. Children under the age of five are at the greatest risk for hemolytic uremic syndrome (HUS) which is the leading cause of acute kidney failure for children in the U.S.

Interestingly, according to a press release for the report published by the European Food Safety Authority and the European CDC, “The report shows that the number of human cases of the three most reported zoonotic infections was lower in 2008 than in 2007.” Campylobacter and Salmonella were the two most common, based upon the report. Further, the EFSA press release stated:

2008 was the first year in which EU Member States implemented a new programme put in place by the EU Commission to reduce the prevalence of Salmonella in laying hens[3]; 20 Member States have already met their reduction target for that year. This could be the reason for a decrease of Salmonella Enteritidis infections in humans, since eggs are known to be the most important source for these infections.

The two main bacteria in the study were Salmonella and Campylobacter. Campylobacter is a bacteria which maybe found in raw chicken, unpasteurized milk, and untreated drinking water. Campylobacter jejuni causes watery or bloody diarrhea, fever, body aches, and nausea. Relapses can occur. In some cases, only 400 Campylobacter bacteria need to be ingested in order to cause food poisoning. Additionally, Campylobacter foodborne illness has been associated with Guillain-Barré Syndrome. Individuals who contract Guillain-Barré Syndrome have a condition where the nerve cells are destroyed by an individual’s immune system.

Salmonella, another bacteria found during the course of the 2008 European Union study, causes Salmonellosis food poisoning. Salmonellosis and Campylobacter both can cause diarrhea in their food poisoning victims. Salmonella foodborne illness has also been associated with the develop of reactive arthritis in some individuals.

Foodborne illnesses are not a problem unique to the United States. In today’s global economy, nations exchange goods constantly. Foodborne illnesses including Campylobacter and Salmonella can easily be spread if proper precautions are not taken by governmental regulatory agencies and manufacturers. Europe’s declining rate of incidences should be commended.