Salmonella typhimurium is a leading cause of human gastroenteritis. The genus Salmonella contains over 2,000 sero-species and is one of the most important pathogens in the family Enterobacteriaceae. Salmonella enterica serovar Typhimurium is the among the most common Salmonella serovars causing Salmonellosis infections in the US. In humans, Salmonellosis causes diarrhea, fever, and abdominal cramps 12 to 72 hours after infection and may last for up to 7 days. Some cases result in hospitalization. Salmonella is readily transmitted through the feces of people or animals. The incidence of non-typhoid salmonellosis (which is caused by Salmonella enterica typhi) is increasing worldwide, causing millions of infections and many deaths in the human population each year.
Fox 12 of Idaho reported today:
Boise, Idaho — A salmonella scare has local health officials concerned. A number of Salmonella infections have been reported across southern Idaho since mid September. Experts at the Idaho Health and Welfare Department believe they could be linked to undercooked chicken pot pies. Residents are being warned to follow cooking instructions carefully — since some frozen convenience foods are not pre-cooked.
We understand that there may be in excess of 200 culture-positive Salmonella typhimurium ill persons nationwide tied to the consumption of chicken pot pies and turkey pot pies. As I told Law and More blogger Jane Genova this evening, we have seen a disturbing trend of contacts with our office where Salmonella and Con Agra Banquet chicken and turkey pot pies seem linked. It will be interesting to see what health officials do in the morning – “voluntary recall” perhaps? No recall at all? By the way, are pot pies USDA or FDA responsibility?