Thirty one Southern Californians have been affected by a salmonella outbreak that has been linked to raw tuna.
According to the Centers for Disease Control and Prevention, the main culprit of the outbreak is paratyphoid B, a strain of salmonella that was traced to the raw tuna usually used to make sushi.
Fifty three cases in nine states have been reported with most of these reports coming from California, with ten from Arizona, six in New Mexico, and one in Mississippi Illinois, South Dakota Virginia, and Wisconsin.
The ages of the patients range from one year old to 83 year olds. Out of the 37 cases that public health investigators were able to interview, 21 had eaten spicy tuna sushi. Whether the sushi was prepackaged is still unknown.
Some of the cases have been linked together, with several restaurants being identified as the common denominator. The U.S. Food and Drug Administration, with the cooperation of scientists, state officials, and local officials hope to narrow down on the issue and prevent more Salmonella associated infections from occurring.
“As the investigation continues, this is a good reminder to Californians that there are sometimes risks when eating raw or undercooked meats, fish or poultry,” according to Karen Smith, California Department of Public Health director.
“This is particularly true for young children, the elderly or people with compromised immune systems who may be at an increased risk of severe illness.”