Dr. Mark Horton, public health director, said the retail stores are voluntarily recalling 1,120 cartons of cantaloupe. Through a routine testing, they found some products contaminated with Salmonella.
No illnesses have yet been associated with the recall.
Horton said anyone with cantaloupes purchased during that period of time from those retailers should return them for a full refund, or discard them immediately.
Salmonella is a bacterium that causes one of the most common enteric (intestinal) infections in the United States – Salmonellosis. It’s can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. Anyone who ate one of these cantaloupes and is experiencing such symptoms should see their doctor. In some states (e.g. Georgia, Maryland), salmonellosis is the most commonly reported cause of enteric disease, and overall it is the second most common bacterial foodborne illness reported (usually slightly less frequent than Campylobacter infection).
There have been several Salmonella-related outbreaks involving cantaloupe in recent years. Some have involved serious injuries and even death.
Previous outbreaks were traced to cantaloupes grown in Mexico (2001, 2002); and Honduras (2008).
Guidelines for preventing illness from cantaloupes suggest scrubbing whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Do not use soap or detergent.
The reported incidence of Salmonella illnesses is about 14 cases per each 100,000 persons (MMWR Weekly, 2006), amounting to approximately 30,000 confirmed cases of salmonellosis yearly in the U.S. (CDC, 2005, October 13). In 2005, just over 36,000 cases were reported from public health laboratories across the nation, representing a 12 percent decrease compared with the previous decade, but a 1.5 percent increase over 2004 (CDC, 2007).
Aporte: Gabriel I. Zeballos Romero
Fuente: http://foodsafetynews.com/; http://www.salmonellablog.com/