An outbreak of Salmonella infections linked to sprouts served at Jimmy John’s restaurants in Illinois and Wisconsin, as well as a grocery store in Minnesota, appears to be over according to the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and state and local agencies. Furthermore, any contaminated sprouts that made people sick in this outbreak would be beyond their shelf life and no longer be on the market.
Ten people were infected during the outbreak with strains of Salmonella Montevideo – two in Illinois, two in Minnesota, and six in Wisconsin. The CDC notified the FDA of these illnesses on Jan. 16, and quickly connected with federal and state investigators.
Epidemiological information gathered indicated that some people who had been sickened had eaten sandwiches with sprouts at several Jimmy John’s locations in Illinois and Wisconsin. The investigators then contacted Jimmy John’s corporate headquarters to learn more about the origin of the clover sprouts.
The FDA and CDC quickly advised people dining at Jimmy John’s locations in Illinois and Wisconsin to avoid the sprouts. At the same time, Jimmy John’s announced that it had directed all its retail locations to temporarily stop serving sprouts. The last reported case of salmonella poisoning linked to the sprouts was Jan. 28. On Feb. 28, the CDC announced that the outbreak appears to be over.
Most people infected with Salmonella develop symptoms 12 to 72 hours after infection. Symptoms include diarrhea, fever and abdominal cramps that last about four to seven days. In some people, the diarrhea may be so severe that they need to be hospitalized. In these individuals, the Salmonella infection may spread from the intestines to the bloodstream and then to other body sites and cause death unless the person is promptly treated with antibiotics. Children, the elderly, and those with weakened immune systems are most at risk of developing severe infections.
Source: FDA Outbreak Update