State Laboratory Confirms First Human Case of Salmonella
from Jalapeno
July 28, 2008 - DENVER - The Laboratory Services
Division of the Colorado Department of Public Health and
Environment has confirmed that a jalapeno pepper provided by
an ill individual from Montezuma County has tested positive
with the same DNA pattern of Salmonella Saintpaul-the strain
that has caused a large, multistate outbreak of salmonella.
The pepper was purchased at a local Wal-Mart, likely on June
24, and the individual became ill on July 4. This is the
first pepper linked directly to an ill person in this
outbreak. The state health department is working with the
U.S. Food and Drug Administration (FDA) to determine the
origin of the pepper. On Friday, the FDA advised consumers
that all fresh jalapeno and serrano peppers grown in the
United States are not associated with the Salmonella
Saintpaul outbreak. However, jalapeno and serrano peppers
grown outside of the United States should be eaten only if
they have been processed or canned. They should not be eaten
raw. This advisory was based on evidence gathered during a
multiweek, intensive investigation conducted by the U.S.
Centers for Disease Control and Prevention (CDC) in
partnership with the FDA and several states to find the
source of the contamination that led to the outbreak.
State health officials advised consumers who are going to
purchase jalapeno or serrano peppers to first ask their
grocer’s manager where their peppers were grown. The CDC
reports that since April 1,304 people have been infected
with a strain of Salmonella Saintpaul having the same
genetic fingerprint. Cases have been identified in 43
states, the District of Columbia and Canada, with 16
confirmed cases reported in Colorado-Adams (2); Denver (2);
Douglas (1); El Paso (3); Montezuma (2); Otero (2); Pueblo
(3); Weld (1). Salmonella causes diarrhea, oftentimes
bloody, and is accompanied by stomach cramps and fever.
Symptoms typically begin within one to four days after
exposure to the bacteria. Although most people recover
without treatment, severe infections may occur. In infants,
people with poor underlying health and those with weakened
immune systems, Salmonella can invade the bloodstream and
cause life-threatening infections. Consumers are advised
to follow the general food safety guidelines below:
Refrigerate within two hours or discard cut, peeled or
cooked produce.
Avoid purchasing bruised or damaged produce.
Discard any produce that appears spoiled.
Thoroughly wash all produce under running water.
Keep produce that will be consumed raw separate from raw
meats, raw seafood and raw produce items.
Wash cutting boards, dishes, utensils and counter tops with
hot water and soap when switching between types of food
products. Consumers are reminded that vegetables are an
important part of a healthy diet and that cooking vegetables
kills bacteria, including Salmonella. FDA information on
this investigation can be found at
http://www.fda.gov/oc/opacom/hottopics/tomatoes.html . |
