According to the CDC, as of December 29, 2022, a total of 15 people infected with the outbreak strain of Salmonella have been reported from three states Nebraska (8), Oklahoma (1) and South Dakota (6). Illnesses started on dates ranging from December 2, 2022, to December 13, 2022.
According to the Nebraska Department of Health, as of December 29, 2022, 16 ill individuals reported consuming SunSprout brand alfalfa sprouts between December 4–13, either at local restaurants or in their homes after purchasing from local grocery stores. Eight ill individuals are closely related genetically with Salmonella Typhimurium, and results from 7 individuals are still pending.
It is unclear at this point if Nebraska is individually reporting 16 or if it is reporting on all cases.
What is Salmonella?
Salmonella is a bacterium that causes one of the most common intestinal illnesses in the US: salmonellosis. There are many different types, or serotypes, of Salmonella, but they all can cause similar symptoms.
How do you get Salmonella?
The Salmonella bacteria can be present in uncooked or undercooked meat, poultry, eggs, or unpasteurized (raw) dairy products, as well as other foods contaminated during harvest, production, or packaging. Recent outbreaks have been linked to contaminated peanut products, alfalfa sprouts, and cantaloupe.
What are the signs and symptoms of Salmonella?
Symptoms can begin 6 to 72 hours from consumption, and include diarrhea, abdominal cramps, fever, nausea, and/ or vomiting. Dehydration is a concern, especially in the elderly and very young.
What to do if you become infected with Salmonella?
Seek medical attention. Ask your healthcare provider to test a sample of your stool to confirm or rule out Salmonella infection. The CDC estimates that for every culture-con- firmed case of Salmonella in the US, 39 cases go undetected; many cases of “stomach flu” may be salmonellosis. Most illnesses resolve within 1-2 weeks, but in rare cases, serious complications like bacteremia or reactive arthritis can develop.
How to prevent a Salmonella infection:
Cook poultry to the safe temperature of 165 degrees; use a digital thermometer to check. Avoid undercooked or raw eggs and products containing them. Prevent cross contamination by washing your hands after cooking with raw meats, and thoroughly cleaning all surfaces that you or the raw meat touched (counters, cut- ting boards, sinks, knives, etc.) Wash hands after handling animals and before eating; pay special attention to hand hygiene when visiting animals at state fairs or petting zoos.
If you need legal help:
Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $850 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation. Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants. The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.
If you or a family member became ill with a Salmonella infection, including Reactive Arthritis or Irritable bowel syndrome (IBS), after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Salmonella attorneys for a free case evaluation.