The Food and Drug Administration (FDA) is advising
consumers not to eat Alfalfa Sprouts and Spicy Sprouts (which contain alfalfa
sprouts mixed with radish and clover sprouts) from Tiny Greens Organic Farm of
Urbana, Ill.
Preliminary results of the investigation of a multistate
outbreak of Salmonella infections indicate a link to eating Tiny Greens'
Alfalfa Sprouts at Jimmy John's restaurant outlets. The sprouts were
distributed in 4 oz. and 5 lb. containers to various customers, including
farmers' markets, restaurants and groceries, in Illinois, Indiana, Iowa,
Missouri and possibly other Midwestern states.
The problem
Approximately half of the illnesses occurred in Illinois,
where nearly all of the ill individuals ate sandwiches containing sprouts at
various Jimmy John's outlets. The Centers for Disease Control and Prevention
(CDC) has posted epidemiological information about this outbreak.
Jimmy John's has stopped serving sprouts on its sandwiches
at all Illinois locations.
Symptoms
Most people infected with Salmonella develop diarrhea, fever
and abdominal cramps 12 to 72 hours after infection. The illness usually lasts
four to seven days, and most people recover without treatment. However, some may require hospitalization from severe diarrhea.
Salmonella infection may spread from the intestines to the
blood stream and then to other body sites. It can cause death unless the person
is treated promptly with antibiotics. The elderly, infants and those with
impaired immune systems are more likely to become severely ill from Salmonella
infection.
What to do
Consumers should not eat Tiny Greens brand Alfalfa Sprouts or Spicy Sprouts. Restaurant and food service operators should not serve them. Consumers, retailers and others who have Tiny Greens Alfalfa Sprouts or Spicy Sprouts should throw them away in a sealed container.
Consumers who think they may have become ill from eating
contaminated sprouts should consult their health care providers.
Illness history
Sprouts are a known source of foodborne illness. Since 1996,
there have been at least 30 reported outbreaks of foodborne illness associated
with different types of raw and lightly cooked sprouts. Most of these outbreaks
were caused by Salmonella and E. coli.
The FDA advises children, the elderly, pregnant women, and
persons with weakened immune systems to avoid eating raw sprouts of any kind
(including alfalfa, clover, radish and mung bean sprouts). To reduce the chance
of foodborne illness, FDA advises consumers to cook sprouts thoroughly and to
request raw sprouts not be added to your food.
