Officials in Minnesota and Wisconsin are investigating an outbreak of Salmonella and/or E. coli infections traced to alfalfa sprouts.
As of Aug. 19 there are 23 patients in Minnesota and 18 in Wisconsin, according to the Minnesota Departments of Health and Agriculture. The officials say the outbreak may also stretch into other states.
Consumers are being urged to not eat Calco or Everything Sprouts brand alfalfa sprouts.
The illnesses have been linked to eating alfalfa sprouts produced by Everything Sprouts, a Minnesota grower, and sold under the Calco and Everything Sprouts brands to restaurants and grocery stores. Health officials recommend people check for alfalfa sprouts from Calco or Everything Sprouts, not eat them, and throw them away.
According to a statement from the health department by a spokesperson to Food Safety News, a recall has not yet been initiated. A spokesperson with the state agriculture department said the U.S. Food and Drug Administration would the entity to work with the company on a recall. The FDA did not immediately respond to questions from Food Safety News.
The patients in Minnesota became ill between July 8 and Aug. 8 with Salmonella and/or various strains of E. coli. Two people have been hospitalized but no deaths have been reported. Minnesota officials did not provide specific details on the Wisconsin patients and that state had not issued a statement on the outbreak as of 6 p.m. EDT.
Officials from both states have been working with the FDA, the Centers for Disease Control and Prevention, and other states on the outbreak investigation.
Approximately 1,000 Salmonella infections and 85 STEC infections with the serogroups associated with this outbreak are reported each year in Minnesota.
There are likely many more people sick in the current outbreak than the patient counts reflect. This is because some patients do not seek treatment and others are not specifically tested for Salmonella or E. coli. Also, there is lag time between when patients are seen by medical providers and when test results are reported to state officials.
The CDC estimates that for every confirmed patient in a Salmonella outbreak there are 29 who go undetected. For E. coli outbreaks, there between 29 and 106 patients who go undetected, depending on what strain of the bacteria has infected them.
About E. coli infections
Food contaminated with E. Coli does not look, smell or taste bad.
Anyone who has eaten any of the implicated products and developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.
The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).
About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor.
Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients.
People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.
About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.
Anyone who has eaten any of the implicated products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.
Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.
