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The Havoc Continues as the Salmonella Outbreak Continues to Spread

By Megan Roth

Three days ago, I wrote a brief intro to the widespread peanut butter scandal. Missed that article? Here’s a recap:

Approximately two weeks ago, an open jar of peanut butter (from the King Nut Corporation) tested positive for strains of salmonella. Since then, 125 peanut butter products from more than 70 companies have been recalled. Now, I know that sounds bad, and it is – but what’s worse is the fact that at least 486 people across the country have fallen ill and six have died in result of the illness.

Word on the street (and in the press) is that over 43 states have been affected by the outbreak, as the contaminated PB was processed in various forms that reached stores, pantries and even school cafeterias.

But just how serious is this? And what does it mean for consumers?

How serious? VERY. What’s it mean for consumers? Ay – where to even begin?!

In terms of symptoms, salmonella infection usually causes fever, abdominal cramping and diarrhea within 12-72 hours of eating the contaminated food. On average, the illness lasts approximately four to seven days before its victims began the uphill climb back to good health.

Unfortunately, however, not all sufferers are that lucky. In more severe cases, the food-borne illness can cause dehydration, which leads to hospitalization and sometimes even death – such was the case with six individuals in this case.

Scary, huh? And unfortunately at this point, there is no immediate end to such a situation. Though the FDA is actively investigating and testing is on-going, there are still potentially-contaminated products on the market.

Oh, how’d they get on the market in the first case? Odds are a batch of peanuts were contaminated (I assume they came in contact with fecal matter (some how, some way), but it’s tough saying). The contaminated batch was then processed in the Blakely, Georgia plant, came in contact with other batches during processing, and, in a chain reaction, spread from there.

And once it spreads, it really takes off. Unfortunately, there is no ‘real’ way to kill salmonella. In some instances, the salmonella bacteria can be killed by cooking a food to a minimum internal temperature (using a food thermometer); generally, however, it isn’t always as easy as turning up the heat.

The bacteria isn’t selective and will strike anyone it comes in contact with.

For now, the best thing to do is avoid peanut butter products all together (not peanut butter in the jarred form, as that is not thought to have been effected, but processed foods containing the ingredient). Not sure what products that all entails? Check out the FDA’s ongoing list and keep up-to-date on what products have been tied to the Salmonella outbreak.

Originally posted at InjuryBoard by Megan Roth

Full post as published by Des Moines Personal Injury Lawyer on January 21, 2009 (boomark / email).