The Food and Drug Administration is investigating a new outbreak of foodborne illnesses, but few details have been released.
At least 59 patients are involved in the outbreak of Salmonella Saintpaul according to an FDA announcement.
The cause of the outbreak had not been identified as of this afternoon.
Investigators have begun traceback efforts, but the FDA has not reported what food or foods are being traced.
The agency has not revealed any specific patient information, such as ages or gender of the sick people. Similarly, the FDA announcement did not include information on where the patients live.
As of this afternoon the Centers for Disease Control and Prevention had not released any information on the outbreak. This is the usual approach for the CDC when a source has not been identified.
FDA staff generally works with state and local public health officials while investigating outbreaks, but federal officials have not released any information on which states or localities are involved in this outbreak.
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, according to the CDC.
Anyone who has developed symptoms of Salmonella infection should seek medical attention. 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.
(To sign up for a free subscription to Food Safety News, click here.)
