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What is Salmonella outbreak, How many active cases found of this?

What is Salmonella outbreak, How many active cases found of this

Ground Report | New Delhi: What is Salmonella outbreak; Illinois health officials have reported a salmonella outbreak related to onions across the state, as more than three dozen residents have been diagnosed with the disease.

The Centers for Disease Control and Prevention (CDC) issued a warning about a fast-growing Salmonella outbreak that has been detected in 29 states. It’s unclear what’s causing the Salmonella Oranienburg infections, but multiple cases have been traced to restaurants.

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What is Salmonella outbreak

Salmonella is a group of bacteria that commonly cause foodborne illness. An infection with the bacteria is called salmonellosis (or salmonella for short), and you can get it from eating contaminated food products, such as raw poultry, eggs, beef, and, in some cases, fruits and vegetables. You can also get salmonella from handling pets, particularly some birds and reptiles.

Twenty-six people have been hospitalized. There have been no deaths. The CDC suspects that the case count is much higher, but they are under-reported as many people who contract a salmonella infection recover at home without medical care.

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How do I know if I have salmonella?

Salmonella can cause a wide variety of symptoms. Patients are advised to call a doctor immediately if:

  • Nausea;
  • Stomach pain.
  • You have diarrhea and a fever over 102
  • bloody diarrhea
  • vomiting
  • Signs of dehydration, including dry mouth and throat and dizziness when standing up.
  • The onset of symptoms generally occurs between six hours and six days after consuming the bacteria. Most people recover without treatment after 4 to 7 days.

active cases

The Centers for Disease Control and Prevention (CDC) estimate that each year in the US there are about 1.35 million cases of salmonellosis, with 26,500 hospitalizations and 420 deaths. Contaminated food is the source of most of these cases. Salmonellosis is the second leading cause of foodborne illness in the United States, after norovirus.

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