More Salmonella – UPDATED

8 01 2009


At least once case of the nationwide outbreak of salmonella has been confirmed in Eaton County. The Michigan Department of Community Health has reported that, in addition to Eaton County, 20 cases have been confirmed among Arenac, Bay, Kent, Lapeer, Macomb, Mecosta, Muskegon, Oakland, Ottawa, Tuscola, Washtenaw and Wayne Counties and the City of Detroit.

No idea what caused it.

Update – 4:00 PM

From the Michigan Department of Community Health

The Michigan Department of Community Health and local health partners are
currently assisting with this investigation, led by the CDC. We currently
have 20 cases in Michigan, from the following 14 jurisdictions: Arenac, Bay,
Eaton, Kent, Lapeer, Macomb, Mecosta, Muskegon, Oakland, Ottawa, Tuscola,
Washtenaw, and Wayne Counties, and the City of Detroit. Among the Michigan
cases, ages range from <1-73 years, with a median of 9 years. Sixty percent
of the cases are male. Onset dates range from 10/11-12/13, and there have
been 8 known hospitalizations.

Symptoms for Salmonella include diarrhea, fever, and abdominal cramps 12 to
72 hours after infection. The illness usually lasts four to seven days.
Salmonella is a form of food 
poisoning, so it’s a foodborne illness.  So you usually get it from 
contaminated food.
Previous outbreaks associated with Salmonella Typhimurium include
poultry, produce, raw milk and cheese, and contact with animals like
small turtles.
Because foods of animal origin may be contaminated with Salmonella,
people should not eat raw or undercooked eggs, poultry, or meat. Persons
also should not consume raw or unpasteurized milk or other dairy
products. Produce should be thoroughly washed.
Cross-contamination of foods should also be avoided. Uncooked meats
should be kept separate from produce, cooked foods, and ready-to-eat
foods. Hands should be washed before handling food, and between handling
different food items.
In this case people should Steps that can be taken to protect against the 
illness include taking care when handling raw meat, washing hands between 
food preparation and tending to infants or small children, cooking meat 
dishes thoroughly and not eating raw or under cooked meat.