July 02, 2005 05:52 PM US Eastern Timezone
Marler Clark LLP PS: Press Advisory -- Cold Stone Creamery Salmonella Typhimurium Outbreak
SEATTLE--(BUSINESS WIRE)--July 2, 2005--On July 1, 2005, the FDA issued a nationwide alert of Salmonella illnesses associated with the consumption of Cold Stone Creamery "Cake Batter" Ice Cream. Illnesses have so far been reported in Washington, Ohio, Oregon and Minnesota. However, this is not the first, nor the largest Salmonella outbreak tied to ice cream.
Prior Outbreaks
In September 1994, Salmonella enteritidis gastroenteritis developed in 224,000 persons in the United States after they ate Schwan's ice cream. This nationwide outbreak of salmonellosis was the result of contamination of pasteurized ice cream premix during transport in tanker trailers that had previously carried nonpasteurized liquid eggs containing Salmonella enteritidis. N Engl J Med. 1996 May 16; 334(20):1281-6.
During the period 1966 to 1976, 22 outbreaks with 292 individual cases of salmonellosis associated with the consumption of homemade ice cream were reported to the Center for Disease Control. Salmonella typhimurium accounted for 45% of the outbreaks. The source of eggs used was known in 13 outbreaks, and all were ungraded farm- or home-produced eggs, a potential source of Salmonella. In 11 outbreaks, the method of preparation was known, and in all, the ice-cream custard had not been cooked before freezing. JAMA Vol. 240 No. 17, October 20, 1978.
Between 1996 and 2000, the Centers for Disease Control and Prevention reported 17 outbreaks in the United States, resulting in illness in more than 500 people that were traced to Salmonella bacteria in homemade ice cream. FDA Consumer magazine July-August 2004 Issue.
About Salmonella
Salmonella is one of the most common enteric (intestinal) infections in the U.S. The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.
Over 40,000 actual cases are reported and confirmed yearly in the U.S. As only about 3% of Salmonella cases are officially reported nationwide, and many milder cases are never diagnosed, the true incidence is undoubtedly much higher. It is more common in the warmer months of the year. Approximately 500 to 1,000 persons or 31% of all food-related deaths are caused by Salmonella infections in the U.S. every year.
According to the April 15, 2005 MMWR article on FoodNet data, five Salmonella serotypes accounted for 56% of all Salmonella infections, as follows: Typhimurium, (20%); Enteritidis, (15%); Newport, (10%); Javiana, (7%); and Heidelberg, (5%). MMWR April 15, 2005 / 54(14); 352-356.
Salmonellosis
The acute symptoms of Salmonella gastroenteritis include the sudden onset of nausea, abdominal cramping, and bloody diarrhea with mucous. The onset of symptoms usually occurs within 6 to 72 hours after the ingestion of the bacteria. The infectious dose is small, probably from 15 to 20 cells. There is no real cure for a Salmonella infection (or salmonellosis), except treatment of the symptoms. For most strains of Salmonella, the fatality rate is less than one percent. Symptoms of Salmonella infection include diarrhea, abdominal cramps, fever, nausea, and/or vomiting. The diarrhea may be non-bloody, occur several times per day, and not be very voluminous, although in severe cases it may be frequent, bloody and/or mucoid, and of high volume. Fever generally occurs in the 38 degrees C to 39 degrees C range. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well. Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer.
Salmonella infections usually resolve in five to seven days, and many times require no treatment, unless the patient becomes severely dehydrated or the infection spreads from the intestines. Persons with severe diarrhea may require rehydration, often with intravenous fluids. Treatment with antibiotics is not usually necessary, unless the infection spreads from the intestines, or otherwise persists, in which case the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Some Salmonella bacteria have become resistant to antibiotics, however, and this has occurred possibly as a result of the use of antibiotics to promote the growth of feed animals. See www.about-salmonella.com.
About Marler Clark, LLP PS
The attorneys at Marler Clark, www.marlerclark.com, have extensive experience representing victims of foodborne illnesses. The firm has successfully represented victims of Salmonella related to contaminated sprouts, cantaloupe, cereal, orange juice, and other foods. The firm has represented over 1,500 victims of Salmonella infections since William Marler represented Brianne Kiner in her $15.6 million E. coli settlement with Jack in the Box in 1993. Marler Clark has litigated Salmonella claims against such entities as Chili's, Golden Corral, Sun Orchard and others after food products were determined to be the source of Salmonella outbreaks. For more information on Salmonella cases see, www.marlerclark.com/news-salmonella, www.salmonellalitigation and www.salmonellablog.com. Mr. Marler can be reached at 1-206-794-5043.
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