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CONTACT:
Jim Dick, DATCP (608) 224-5020
Jan Klawitter, WSLH (608) 265-2529
Stephanie Smiley, DHS (608)
266-5862
WISCONSIN LABORATORY TESTING CONFIRMS SALMONELLA BAREILLY IN RECALLED TUNA
MADISON—Testing performed by the Department of Agriculture Trade and
Consumer Protection (DATCP) laboratory has confirmed Salmonella Bareilly
contamination in recalled yellowfin tuna and in a spicy tuna roll made
with the recalled tuna. The Wisconsin State Laboratory of Hygiene (WSLH)
at the University of Wisconsin – Madison found that the Salmonella
isolated from these samples matched the DNA fingerprint of the outbreak
Salmonella Bareilly strain isolated from ill individuals. These lab
tests confirmed earlier evidence discovered through case interviews and
product tracking that the yellowfin tuna was the source of the
contamination. To date, the outbreak of Salmonella Bareilly infections
has involved 160 ill individuals in 20 states and the District of
Columbia.
Both of the contaminated samples were collected and tested as part of
a collaborative effort in which Wisconsin state and local officials
assisted federal investigators. On April 13, 2012 the Moon Marine USA
Corporation (also known as MMI) of Cupertino, California voluntarily
recalled all frozen raw yellowfin tuna product, labeled as Nakaochi
Scrape AA or AAA. The product was not available for sale to individual
consumers, but may have been used to make sushi, sashimi, ceviche and
similar dishes available in restaurants and grocery stores. The federal
Food and Drug Administration (FDA) is continuing to trace the recalled
tuna forward from the recalling company through the subsequent
distribution.
Since February, 15 Wisconsin residents have had laboratory-confirmed
Salmonella Bareilly infections that match the DNA fingerprints of the
national outbreak strain. Three of the 15 patients were hospitalized and
all of the patients have recovered from their infection.
| County |
Cases |
| Milwaukee |
6 |
| Washington |
2 |
| Waukesha |
7 |
State and local health officials continue to monitor for additional
cases and have supported the national investigation by interviewing
patients regarding their food histories and other exposures and using
this information to conduct a trace back of food consumed by ill
individuals from the point of consumption through the distribution chain
to its source.
State health officials advise consumers to contact their doctor if
they believe they became ill from eating potentially contaminated food.
Consumption of food contaminated with Salmonella can cause salmonellosis,
which typically lasts 4 to 7 days. Most people infected with Salmonella
develop diarrhea, fever, and abdominal cramps within 8 to 72 hours and
some individuals may experience vomiting. Bloodstream infections are
infrequent, but can be serious, particularly in the very young or
elderly.
Since the organism is passed in the feces, and person-to-person
spread of the bacteria is possible, people should follow proper hand
washing methods. People should always carefully wash their hands with
plenty of soap and water after bowel movements, and before and after
food preparation. Parents should stress proper hand washing habits to
their children. If soap and water are not available, use an alcohol hand
sanitizer.
For more information about salmonellosis, visit:
http://www.dhs.wisconsin.gov/communicable/Foodborne/Salmonella.htm.
For updates on the national outbreak, visit:
# # #
Last Revised:
May 14, 2013
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