Parker Waichman LLP

More Salmonella Cases in Santa Fe

The Associated Press is reporting that the New Mexico state Department of Health is saying that three more people have been diagnosed with Salmonella bacteria infections that have been traced to Diego’s restaurant in Sante Fe. Deborah Busemeyer, Health Department spokeswoman, confirmed that there are “now 12 Salmonella cases linked to Diego’s Cafe.”  Busemeyer is […]

The Associated Press is reporting that the New Mexico state Department of Health is saying that three more people have been diagnosed with <"https://www.yourlawyer.com/topics/overview/salmonella">Salmonella bacteria infections that have been traced to Diego’s restaurant in Sante Fe.

Deborah Busemeyer, Health Department spokeswoman, confirmed that there are “now 12 Salmonella cases linked to Diego’s Cafe.”  Busemeyer is also reporting that 10 people from Santa Fe county and two from San Miguel county all at at Diego’s in late July and early August.  Patients range in age from one month to 62 years of age, with the infant contracting the Salmonella infection through breast milk from the baby’s mother, who ate at the restaurant.  Two of the original nine patients were hospitalized.  The investigation continues and involves interviews and testing of patients, food handlers, and food from the restaurant.

Salmonellosis is an infection with a bacterium called Salmonella and is usually found in food contaminated with animal feces and is a group of bacteria that passes from the feces of people or animals to other people or animals.  Salmonella poisoning can occur when food is improperly stored or handled and when preparers do not wash their hands or sanitize implements involved in meat storage.  People infected with salmonella develop diarrhea—which may be bloody, fever, nausea, vomiting, and abdominal cramps within 12 to 72 hours of infection.  Laboratory testing is required to determine the presence of Salmonella; additional testing can determine the specific type and which antibiotics are needed.

Generally, the illness lasts a week and most recover without treatment, but the elderly, infants, and people with impaired immune systems may require treatment and—in some—hospitalization is required because the infection may have spread from the intestines to the blood stream and other body sites.  Without treatment, severe cases can result in death and some Salmonella bacteria are resistant to antibiotics, largely due to the use of antibiotics to promote the growth of feed animals.  A small number of persons infected with Salmonella will go on to develop pains in their joints, irritation of the eyes, and painful urination—a condition called Reiter’s syndrome—which can last for months or years and can lead to chronic arthritis; antibiotic treatment does not make a difference in whether or not the person later develops arthritis.

Meanwhile, The Associated Press reports that federal inspectors at U.S. border crossings repeatedly turned back filthy, disease-ridden produce shipments in the months prior to the recent Salmonella Saintpaul outbreak that sickened 1,400 people; no significant action was taken by the Food and Drug Administration (FDA).  Also, the recent Salmonella Saintpaul outbreak revealed that, years ago, the government acquiesced to lobbyists and refused to implement an electronic record-keeping system that could have more quickly determined the source of the outbreak that was linked to raw Mexican peppers.  Many feel that such a system could have avoided the record delays and additional illnesses seen in what is considered the largest Salmonella outbreak in this nation’s history.  Experts also believe if better record keeping was in place, tomatoes might not have been mistakenly blamed in that outbreak.

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