FDA investigation shows shrimp as probable source of Salmonella outbreak

A week after announcing an outbreak, the FDA has determined that cooked shrimp is the likely source of Salmonella Weltevreden infections in patients in two states.

The most recent person became sick in late April, according to a 78-word outbreak notation on a weekly data table posted by the Food and Drug Administration. The FDA reports that “it appears that the product lots linked to outbreak illnesses are past its shelf life and are no longer available for sale.”

Investigators continue to review the outbreak, but no further details were provided in the FDA update. 

The agency did not name a producer, importer, supplier or seller in the update and no product description such as brand name was provided.

The patients in the Salmonella Weltevreden outbreak are from Nevada and Arizona.

A week ago when the outbreak was revealed by the FDA, a spokesperson from the Centers of Disease and Control and Prevention said six people had been confirmed as outbreak patients.

“If the information we collect indicates that there could be an ongoing risk to the public, we will issue a Food Safety Alert,” the CDC spokesperson told Food Safety News.

Neither the CDC nor the FDA have reported how long they have been aware of the illnesses.

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. 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.

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