Mexican eateries eyed
in salmonella outbreak

By Karen Francis
Diné Bureau

WINDOW ROCK — Fresh cilantro, jalapenos, Serrano peppers and other peppers used in salsa recipes are now among the foods that are suspected of salmonella Saintpaul contamination. Foods that have already been identified as suspect for contamination are red round tomatoes, Roma tomatoes and plum tomatoes.

According to the Centers for Disease Control and Prevention, clusters of people who were infected with salmonella ate in certain restaurants before becoming ill — usually Mexican or Mexican-type restaurants.

The Navajo Nation Bio-Terrorism Preparedness Program reported that a total of 1,065 cases of salmonella Saintpaul have been reported nationwide since the outbreak was first noted in April. New Mexico has had 99 cases of salmonella poisoning reported, Arizona 49 cases reported and Utah two cases reported since the outbreak began.

While the source of the outbreak has not been located, every case is being investigated by the CDC and the state in which it occurs, Selena Manychildren with the NNBTPP said. People are being advised to report to a health care provider if they get ill after eating. Information such as what was eaten and where may help in the investigation.

According to the tribe, illness usually lasts four to seven days and symptoms include diarrhea, headache, fever, nausea, vomiting and abdominal cramps 12 to 72 hours after infection. While some people may recover without treatment, some may need to be hospitalized. Elderly, infants and individuals with impaired immune systems are more prone to severe illness.

The state of New Mexico said that tomatoes with vines still attached, cherry tomatoes and homegrown tomatoes are on the “safe list” for consumption.

The NNBTPP listed the following tips to prevent salmonella infection:

• Wash hands with soap and water before handling foods.
• Wash hands with soap and water after using the bathroom, coming in contact with pet feces, or after changing baby diapers.
• Wash produce and fruits with cold running water.
• Wash cutting boards, counters and utensils with soap and hot water after handling raw foods.
• Avoid contact with raw meat when preparing fresh vegetables.
• Refrigerate sliced fruits and vegetables.
• Properly cook meats, poultry and eggs. Wash surfaces where those food products are handled before and after preparation with hot water and soap.

Information:
http://www.fda.gov/oc/opacom/hottopics/tomatoes/html
http://www.cdc.gov.salmonella/saintpaul/
http://www.health.state.nm.us/