Officials Continue Their Search for Source of Salmonella Outbreak

The source of a Salmonella outbreak that began in April and has sickened at least 1,148 people in 42 states, the District of Columbia, and Canada has yet to be identified. Consumers were first warned not to eat red plum, red Roma and round red tomatoes from certain states, and that warning remains in effect. However, officials say there may be other foods to blame, such as jalapeno and serrano peppers, cilantro and basil. As the list of foods continues to mount, so does the frustrations and the industry losses, estimated at $250 million for the initially implicated tomatoes alone.

To recap, the Saintpaul salmonella outbreak was first detected in Texas and New Mexico, where 384 and 98 cases respectively have been reported. Illinois has reported 100 salmonella-related illnesses, the second highest total among affected states, according the Centers for Disease Control and Prevention (CDC). Overall, there have been 203 hospitalizations, and the Washington Post reports that the death of a Texas man in his 80's has also been linked to the outbreak. Robert Tauxe, deputy director of the CDC's division of foodborne, bacterial and mycotic diseases says interviews with patients revealed that many of them had consumed raw tomatoes or salsa in restaurants, but more recent tests have linked illnesses to the peppers and possibly other salsa ingredients like cilantro. "We are learning that jalapeno peppers caused some of the illnesses in the outbreak," Tauxe said. "We are quite sure that neither tomatoes nor jalapenos explains the entire outbreak. We're assuming that both of them have caused illnesses." Tauxe stresses that the concern does not include salsa in jars that consumers purchased in stores.

Acheson said federal investigators and state scientists are working together to trace the origins of tomatoes and peppers to determine where the salmonella may have entered the food chain. The bacteria can be introduced to food through a variety of ways either in the fields, during harvest, during packaging, or when it is prepared or served. Officials from the FDA and the CDC say this outbreak is not only one of the largest but also one of the most complex in recent memory. "It's just been a spectacularly complicated and prolonged outbreak," said David Acheson, associate FDA commissioner for foods. "I don't have any explanation for it."

Last week, FDA inspectors went to Mexico where they inspected fields, equipment and water sources in search of the source of the salmonella outbreak. At the border, they have been taking samples of truckloads of tomatoes, hot peppers and cilantro. FDA and CDC representatives refuse to say how many inspectors are on the border, or what kind of testing is being done, but did say it takes about three to four days to clear a sample and that during that time the product can be moved to its final destination, but cannot be sold for consumption.

While the FDA has not released their results, Mexico's Agriculture Department says its tests of samples taken from the same soil, water and tomatoes recently examined by U.S. inspectors found no evidence of the bacteria. Mexican officials insist that Mexico's tomatoes are free of Salmonella Saintpaul and say the U.S. should clear tomatoes from any suspicion. Reuters reports that Mexican Agriculture Ministry spokesman Marco Antonio Sifuentes said he was frustrated with the U.S. government's handling of the investigation. "First tomatoes, then cilantro, than jalapeno and now this (basil)?" Sifuentes told Reuters. "They are not handling this right and as the agriculture ministry we are asking for a serious and responsible investigation—not sending out communiqués without proof or scientific analysis."

The CDC says salmonella poisoning is very common, with 40,000 cases each year in the U.S. alone. The bacteria cause symptoms such as diarrhea, fever and abdominal cramps 12 to 72 hours after infection. While most people recover within four to seven days, infants, the elderly and people with impaired immune systems may suffer a more severe and prolonged illness. There are a number of preventative measures you can take to reduce your risk of contracting salmonella, but one of the most important is to wash your hands, all food preparation surfaces and utensils with soap and hot water before and after food preparation, especially when switching between types of food products. The CDC also recommends that you:

• Avoid purchasing bruised or damaged tomatoes, peppers and other produce items. Discard any that appear spoiled.
• Thoroughly wash all tomatoes, peppers and other produce items under running water.
• Refrigerate within 2 hours or discard cut, peeled or cooked produce items, including tomatoes and peppers.
• Keep produce items that will be consumed raw separate from raw meats, raw seafood, and raw produce items.