Salmonella Bareilly infection has been confirmed in the multistate outbreak linked to sushi tuna.

The implicated frozen raw yellowfin tuna product - known as "tuna scrape"

At least 160 people in 20 states and the District of Columbia have been sickened, the Centers for Disease Control and Prevention (CDC) reported Friday.However, this outbreak is probably much larger, and many more illnesses likely occurred than those confirmed through lab analysis of stool specimens. For every case of salmonellosis reported, the CDC estimates 38.6 go unreported. That would translate to about 6,176 people ill from eating tainted tuna.
The implicated frozen raw yellowfin tuna product - known as "tuna scrape" because it is back meat scraped from tuna bones - was imported from India and has been recalled by the California-based distributor, Moon Marine USA.  The Nakaochi Scrape resembles ground tuna and is used to make sashimi, ceviche and sushi, particularly "spicy tuna" sushi.
According to the CDC's latest update, the 19 new Salmonella outbreak cases include 14 reported by Massachusetts, two reported by New York and one each reported by Illinois,
To date, a total of 7 clusters at restaurants or grocery stores have been identified where 2 or more unrelated ill persons reported eating in the week before illness. In each cluster, at least one ill person reported eating sushi purchased at the restaurant or grocery store. These clusters are located in 5 states: Connecticut, Maryland, Rhode Island, Texas, and Wisconsin.
Several methods were used to evaluate the association between tuna and illness in this outbreak. To estimate the frequency of consumption of tuna and "spicy tuna" among all sushi eaters, investigators assembled a comparison group from 1) diners who ate at one of the cluster restaurants or grocery stores or 2) a restaurant where a single ill person, who was judged to have a reliable memory, recalled consuming sushi only once in the week before illness. Records were collected on sushi orders that were placed at the same time of day (lunch or dinner) and as close to the date when the ill person ate at the restaurant.
The Salmonella ill people range in age from 4 to 78 years; median age is 30. Sixty-six percent are female. At least 26 have been hospitalized.
Source:CDC http://www.cdc.gov/salmonella/bareilly-04-12/index.html