FDA Reminds Consumers About Safe Seafood Handling in Wake of Hawaii Illnesses

SILVER SPRING, Md., April 28 /PRNewswire-USNewswire/ -- The U.S. Food and Drug Administration has received notification from the Centers for Disease Control and Prevention that 10 cases of infection with Salmonella serotype Paratyphi B var. L (+) tartrate+ (formerly serotype Java) have been reported in Hawaii, with a potential link to raw ahi (yellowfin tuna).  

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Most of the people in Hawaii who became infected reported having eaten dishes that contained previously frozen ahi, as sushi or in poke (small pieces of seasoned fish, served raw or lightly cooked).

FDA, CDC and state health authorities are working to determine the source of the outbreak.

The ahi had been frozen before being thawed, then was served in dishes such as sushi and poke. Although freezing raw fish generally ensures that any parasites present will be killed, many bacteria survive freezing and can cause infection if the fish is uncooked.

Cooking is the best way to prevent infection from eating fish that may be contaminated. People who have weak immune systems should not eat raw fish or other raw meat. Examples of people with weak immune systems include infants, the elderly, people with AIDS, and people who take some kinds of medications that suppress the immune system (for example, cancer chemotherapy and some medications for rheumatoid arthritis).

To help avoid infection, consumers also should always wash their hands with soap and warm water before and after handling any raw food, including raw fish, and keep the raw food from coming into contact with other foods. Utensils and surface areas should be thoroughly cleaned after coming into contact with raw fish.

Salmonella is a bacterium that can cause nausea, vomiting, diarrhea, bloody diarrhea, abdominal pain, and fever in anyone, of any age, and far more serious illness in people with weak immune systems. Most healthy people recover in a week or less, but people with weak immune systems might develop more serious or fatal illness. People who have the symptoms above and who have eaten raw tuna ahi should see a health professional.

Salmonella serotype Paratyphi B consists of two related but different groups of bacteria.  One group can cause a very serious illness called typhoid fever; the other group, serotype Paratyphi B var. L (+) tartrate+ which is causing the current illnesses, causes the typical gastrointestinal illness most often associated with Salmonella, not typhoid fever.

For more information about seafood safety, visit the FDA web site at http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077331.htm.

Hawaii Department of Health Press Release: http://hawaii.gov/health/about/pr/2010/010-021.pdf

SOURCE U.S. Food and Drug Administration

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