Salmonella in Cucumber Outbreak!

Imported Cucumber Outbreak

According to the Center of Disease Control and Prevention (CDC), over 70 people in America have become sick because of a salmonella outbreak connected to imported Mexican cucumbers. The CDC reported that 14 people have been hospitalized and are trying to identify other people who could have been infected.

The source of the outbreak is thought to be Mexican supplier Daniel Cardenas Izabal and Miracle Greenhouse of Culiacan, Mexico. The cucumbers were distributed by Tricar Sales Inc. of Rio Rico, Ariz., the CDC said.

The Food and Drug Administration (FDA) has stopped the imports by Cardenas Izabal and Miracle Greenhouse unless they can prove that their cucumbers are not contaminated with salmonella. As of this point, California has reported the highest number of people who have fallen sick- 28. Among these people, the majority of them became sick between January 12th and April 6th. The outbreak reportedly reached its peak in early March but, the contaminated cucumbers have been pulled from shelves and are no longer on the market. But, the number of ill-stricken people could still rise. Due to the time it takes between when a person becomes ill and when the illness is reported, more sick people could come forward.

Most persons infected with Salmonella bacteria develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. For example, the illness usually lasts 4 to 7 days, and most people recover without treatment. In some cases, the diarrhea may be so severe that the patient needs to be hospitalized- due to dehydration. Salmonella infection may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Children younger than 5 years, older adults, and persons with compromised immune systems are more likely than others to develop severe illnesses Salmonella.

Consumers should always follow safe produce handling recommendations like:

          Wash

o   Wash hands with soap and warm water before and after handling/preparing produce

          Prepare

o   Wash all produce thoroughly under running water before eating, cutting or cooking.

          Store

o       Refrigerate cut, peeled, or cooked produce as soon as possible, or within 2 hours.

o       Store produce away from raw meat, poultry, and seafood.

La Times

CDC

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A Taste Around the World: A Mountaineer Mexican Fiesta

A Taste Around the World: A Mountaineer Mexican Fiesta

ISPP Dietetic Interns made the front page of the DA newspaper!

ISPP Dietetic Interns made the front page of the DA newspaper!

On Wednesday January 30th, 2013, WELLWVU partnered with our Didactic Program in Dietetics at and we launched our first of four healthy food culture cooking classes on campus. This program planning started in the Fall 2012 semester. At that point, the program was initially a graduate student’s responsibility to plan, organize, and delegate but with hiccups in the way- WVU’s ISPP Dietetic Internship came to the rescue!

When we originally found out that Kaylyn Crosier and myself were going to be running the series of education programs that entailed nutrition and culinary skill-building, we though- why not incorporate food culture? Everyone loves learning about different food cultures but, this will make the series even more interesting, with the added culinary and nutrition components.

So, for our launch event- we decided on Mexico as our theme. In fact, A Mountaineer Mexican Fiesta. There was an estimated 25 students who were going to participate. WELLWVU purchased our groceries the day of the event. A created packet was given to each participant.

In each packet consisted:

  • Cover page: menu
  • Hand-washing visual guide
  • A PowerPoint presentation (printed) that Kaylyn created on knife skills
  • Mexican culture and diet handout
  • Nutritional benefits of tomatoes handout
  • Chile pepper handout

The set-up for the event entailed the aid from 2 undergraduate interns from our Human Nutrition & Foods department. We were responsible for setting chairs out for participants, hanging signage for each kitchen unit, setting out all kitchen utensils/tools at each unit, hanging decorations.

I created signs for students to pronounce menu items correctly, the program packets, the food guide pyramid signs, and delivered decorations for the Ag Sciences Annex Test Kitchen. I arrived at the kitchen at 3pm, the program lasted 6pm-8pm, and I eventually exited the kitchen at approximately 9:45pm.

mexico menu

Page 2 in participant's packet

Page 2 in participant’s packet

mexico table

mexico group signs

mexico pepper

Front page article!

Front page article!

mexico article_1

Students were educated on proper knife skills

Students were educated on proper knife skills

Students learned the importance of washing all produce before using in the kitchen...

Students learned the importance of washing all produce before using in the kitchen…

Chiles Rellenos!!

Chiles Rellenos!!

Chilaquiles... Mmmmm

Chilaquiles… Mmmmm

Pico de Gallo!

Pico de Gallo!

Signs were placed near students on cutting board safety

Signs were placed near students on cutting board safety

One of the signs used in our presentation on nutrition. This was utilized/created to increase student's culture awareness and pronunciation.

One of the signs used in our presentation on nutrition. This was utilized/created to increase student’s culture awareness and pronunciation.

The class's cooking experience was complete! Time to eat!! Ole'!!

The class’s cooking experience was complete! Time to eat!! Ole’!!