Officials believe they have found the cause of the recent salmonella outbreak sweeping the nation and Canada. They have tracked the source to a shipment of contaminated onions.
The Centers for Disease Control and Prevention announced a Salmonella outbreak linked to onions from Thomson International in Bakersfield, California.
The recall includes both bulk and bagged Spanish, white and red onions. Prepared foods and deli products that were made with onions are also recalled.
So far, over 400 people have become sick across the country and 60 of them have been hospitalized in 34 states, according to recent data from the CDC.
The four states with the highest number of reported infections are Oregon, Utah, California, and Montana
Salmonella infections can cause diarrhea, fever, stomach cramps and other symptoms. Most people tend to recover without treatment.
States with discovered Salmonella Newport strains:
-Alaska
-Arizona
-California
-Colorado
-Florida
-Idaho
-Illinois
-Indiana
-Iowa
-Kansas
-Kentucky
-Maine
-Maryland
-Michigan
-Minnesota
-Missouri
-Montana
-Nebraska
-Nevada
-New York
-North Carolina
-North Dakota
-Ohio
-Oregon
-Pennsylvania
-South Carolina
-South Dakota
-Tennessee
-Texas
-Utah
-Virginia
-Washington
-Wisconsin
-Wyoming
With the novel coronavirus COVID-19 still around, it’s important to make the distinction between COVID and salmonella symptoms. Most people with Salmonella infection have diarrhea, fever, and stomach cramps.
For individuals who suspect they might have a salmonella infection, the CDC advises that you should
speaking with a health care provider and keeping details notes of what was eaten the week before symptoms showed up. Salmonella takes an average of two to four weeks to show.
Symptoms usually begin six hours to six days after infection and last four to seven days. However, some people do not develop symptoms for several weeks after infection and others experience symptoms for several weeks.
Salmonella strains sometimes cause infection in urine, blood, bones, joints, or the nervous system (spinal fluid and brain), and can cause severe disease.
The most common symptoms of COVID-19 are fever, tiredness, and a dry cough. According to the Centers for Disease Control and Prevention (CDC)Trusted Source, 83 to 99 percent of people will develop a fever, 59 to 82 percent will develop a cough, and 44 to 70 percent will experience fatigue.
Some people with COVID-19 develop gastrointestinal symptoms either alone or with respiratory symptoms.
Diarrhea commonly occurs in people with COVID-19. One study, published in the American Journal of Gastroenterology, examined 206 patients with a mild case of COVID-19. They found 48 people had only digestive symptoms and another 69 had both digestive and respiratory symptoms.
Of the combined total of 117 people with gastric distress, 19.4 percent experienced diarrhea as their first symptom.
The research from Beijing found that vomiting is more common in children with COVID-19 than adults.
The researchers analyzed all the COVID-19 clinical studies and case reports related to digestive issues published between December 2019 and February 2020. They found that 3.6 to 15.9 percent of adults experienced vomiting, compared with 6.5 to 66.7 percent of children.
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