A Dec. 4 update from the U.S. Centers for Disease Control and Prevention (CDC) notes that, as of Dec. 2, a total of 87 people infected with the outbreak strains of Salmonella Enteritidis have been reported from 11 states. Twenty-seven percent of ill persons have been hospitalized. No deaths have been reported. Since the last CDC update on Nov. 25, 2014, 19 additional ill persons have been reported from Connecticut (3), Massachusetts (4), New York (9), Ohio (2), and Virginia (1). Illness onset dates range from Sept. 30, 2014, to Nov. 14, 2014. Ill persons range in age from younger than 1 year to 83 years, with a median age of 32 years. Fifty-nine percent of ill persons are female. Illnesses that occurred after Nov. 12, 2014, might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks. CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory conducted antibiotic resistance testing on Salmonella Enteritidis isolates collected from three ill persons infected with the outbreak strains. All three isolates were susceptible to all antibiotics tested on the NARMS panel. Collaborative investigation efforts of state, local, and federal public health and regulatory agencies indicate that mung bean sprouts produced by Wonton Foods Inc. of Brooklyn, NY, are the likely source of this outbreak. In interviews, 42 (78 percent) of 54 ill persons reported eating bean sprouts or menu items containing bean sprouts in the week before becoming ill. Wonton Foods continues to cooperate with state and federal public health and agriculture officials, CDC stated. On Nov. 21, 2014, the company agreed to destroy any remaining products while they conducted thorough cleaning and sanitizing and implemented other Salmonella control measures. On Nov. 24, the firm completed cleaning and sanitizing and restarted production of bean sprouts. The firm resumed shipment on Nov. 29, 2014. Contaminated bean sprouts produced by Wonton Foods Inc. are likely no longer available for purchase or consumption given the maximum 12-day shelf life of mung bean sprouts. CDC recommends that consumers, restaurants, and other retailers always practice food safety for sprouts. Children, older adults, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts). Cook sprouts thoroughly to reduce the risk of illness. Cooking sprouts thoroughly kills any harmful bacteria. This outbreak investigation is ongoing, and CDC plans to update the public when more information becomes available.