Jimmy John’s Salmonella Investigation Focused on Alfalfa Sprouts, Spicy Sprouts from Tiny Greens Organic Farm

Consumers are being warned not to eat Alfalfa Sprouts and Spicy Sprouts from Tiny Greens Organic Farm of Urbana, Ill. According to the US Food & Drug Administration (FDA), preliminary results of the investigation of a multistate outbreak of <"http://www.yourlawyer.com/practice_areas/food_poisoning">Salmonella infections indicate a link to eating Tiny Greens’ Alfalfa Sprouts at Jimmy John’s restaurant outlets.

The Tiny Green’s Alfalfa Sprouts and Spicy Sprouts (which contain alfalfa sprouts mixed with radish and clover 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. Consumers, retailers and others who have Tiny Greens Alfalfa Sprouts or Spicy Sprouts should discard them in a sealed container so people and animals, including wild animals, cannot eat them.

As we reported yesterday, the Centers for Disease Control (CDC) has received reports of 89 cases of the same Salmonella strain in 15 states. Last week, Jimmy John’s restaurants asked franchisees in Illinois – were half the illnesses have occurred – to pull alfalfa sprouts from their menu. According to the FDA, nearly all of the ill individuals sickened in Illinois ate sandwiches containing sprouts at various Jimmy John’s outlets.

According to the FDA, 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 that children, the elderly, pregnant women, and persons with weakened immune systems should 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 their food.

Most persons 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 persons recover without treatment. However, some individuals 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.

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