1. SALMONELLA THE NON-TYPHODIAL TYPE Nicole Houston May 2015

2. What are the symptoms of the illness? ◦ Diarrhea ◦ Abdominal Cramps ◦ Vomiting ◦ Fever

3. How long does it take to become well again after the illness? ◦ Treatment (National Institute of Health) ◦ Salmonella infections usually resolve in 5-7 days and most do not require treatment other than oral fluids. Those with severe diarrhea, however, may need intravenous fluids. If the disease spreads from the intestines into the bloodstream, healthcare providers can treat it with antibiotics. Some strains of Salmonella have become resistant to several antibiotics normally used to treat people with salmonella disease, posing a serious public health threat.

4. What did you eat to become infected?

5. What could have been done to prevent the illness? ◦ Not eat out in that particular country ◦ Not eat the dish when it came out tepid ◦ Other Causes – ◦ Prevent cross-contamination ◦ Exclude food handlers who are vomiting or have diarrhea

6. Have there been any outbreaks of the illness lately/provide details? ◦ From the FDA/USDA website: ◦ The FDA, CDC, and state and local officials investigated a multi-state outbreak of Salmonella Enteritidis illnesses linked to mung bean sprouts produced by Wonton Foods Inc. of Brooklyn, New York. (November 2014) – also being investigated for listeria. ◦ The FDA, CDC, and state and local officials investigated a multi-state outbreak of Salmonella Braenderup illnesses linked to nut butter products manufactured by nSpired Natural Foods, Inc. of Ashland, Oregon (Jan - May, 2014) ◦ The FDA, Canadian health officials, the CDC, and state and local officials investigated an outbreak of SalmonellaNewport, Salmonella Hartford and Salmonella Oranienburg illnesses linked to products containing organic sprouted chia seed powder. (May 2014) ◦ http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/default.htm http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/default.htm

7. $$$$ - Court Cases! ◦ Court case No. 1 : The USDA's policy rests on a 1974 case, the American Public Health Association v. Earl Butz, then secretary of agriculture. The association sued over successive salmonella outbreaks, arguing that USDA inspection labels amounted to misbranding because they did not warn consumers about the bacteria. The USDA argued that salmonella was so widespread that they could not be considered an adulterant – a legal term for a harmful contaminate. The U.S. Circuit Court in Washington, D.C., decided in the USDA's favor. Ever since, the agency has relied on consumers to cook chicken to 165 degrees to kill harmful pathogens.

8. Court Cases ctd. ◦ Court case No. 2 : USDA policy also hinges on a 1999 case involving Supreme Beef. The company, which supplied a school lunch program, failed three sets of salmonella tests. The USDA moved to suspend operations. Supreme Beef sued, saying salmonella was allowed. ◦ Supreme Beef won in the final judgment by the Fifth Circuit Court of Appeals in New Orleans, Louisiana. ◦ USDA officials say the case limits its ability to take enforcement action. "(The USDA) is unable to suspend an establishment because of a salmonella positive," a spokesman said in a written response. ◦ News Articles: ◦ http://www.oregonlive.com/health/index.ssf/2015/05/usda_says_court_cases_limit_ac. html http://www.oregonlive.com/health/index.ssf/2015/05/usda_says_court_cases_limit_ac. html ◦ http://www.pbs.org/wgbh/pages/frontline/shows/meat/evaluating/supremebeef.html http://www.pbs.org/wgbh/pages/frontline/shows/meat/evaluating/supremebeef.html

9. Salmonella – just don’t get it.