According to updates posted Thursday by both the U.S. Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA), there are now 53 people in 9 states infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+).
Ten of those sickened have been hospitalized, and no deaths have been reported, CDC stated. Illness caused by this particular bacteria does not cause paratyphoid fever, enteric fever, or typhoid fever, the agency added. Symptoms of illness caused by Salmonella Paratyphi B variant L(+) tartrate(+) include diarrhea, fever, and abdominal cramps 12-72 hours after an exposure. While the federal and state-level investigations into this outbreak have not conclusively identified the source, nearly all of those sickened who were interviewed (94 percent) reported eating sushi made with raw tuna in the week before becoming ill, CDC stated. “At this time, a common brand or supplier of raw tuna linked to illnesses has not been identified, and there are no specific steps for restaurants, retailers, or consumers to take to protect their customers or themselves,” CDC noted. Meanwhile, those at higher risk for serious foodborne illness should not eat any raw fish or raw shellfish regardless of an ongoing outbreak, CDC stated. These groups include: children younger than 5, adults older than 65, pregnant women, and people with weakened immune systems. More information about the outbreak investigation from FDA, including consumer advice, is here. The three main states involved in this outbreak are California (31 cases from 6 counties as of May 21), Arizona (10 cases), and New Mexico (6 cases). Health officials in California, Arizona and New Mexico have said that many of the cases in their states were connected to consumption of raw minced or ground tuna used in sushi. The other six states, with the number of ill people reported from each, is as follows: Illinois (1), Mississippi (1), South Dakota (1), Virginia (1), Washington (1), and Wisconsin (1). A CDC spokesperson previously told Food Safety News that patients from the other six states had traveled to the southwest U.S., where they were most likely exposed to the outbreak strain. Illness onset dates range from March 5, 2015, to May 3, 2015, CDC stated. Those sickened range in age from younger than 1 to 83, with a median age of 31, and 47 percent are female. Among 46 people with available information, 10 (22 percent) have been hospitalized, and no deaths have been reported. Food Safety News will continue covering this outbreak as more information comes to light.
