The FDA is investigating a new outbreak of Salmonella infections, but the agency hasn’t released any details except the patient count, which stands at 19.
In a weekly update the Food and Drug Administration reports that its investigators are looking into an outbreak caused by Salmonella Javiana.
The agency is not reporting what states are involved and is listing the cause as “not yet identified.” The FDA has not begun any traceback efforts and had not gathered any samples for testing as of the posting of the outbreak information.
The Centers for Disease Control and Prevention had not yet reported anything on the new outbreak as of this afternoon.
No information is available on the patients and the FDA did not report when illnesses began.
About Salmonella infections
Food that is contaminated with Salmonella bacteria usually does not look, smell or taste spoiled. Anyone can become sick with a Salmonella infection, but infants, children, seniors and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.
Anyone who has developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients need to be hospitalized.
Older adults, children, pregnant women and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.
It is possible for some people to be infected with the bacteria and to not get sick or show any symptoms, but to still be able to spread the infection to others.
(To sign up for a free subscription to Food Safety News, click here.)