Salmonella Back On Top In 2009, Two On Long Island Sickened

This photograph depicts the colonial growth pattern displayed by Salmonella typhimurium bacteria cultured on a Hektoen enteric (HE) agar medium; S. typhimurium colonies grown on HE agar are blue-green in color, for this organism is a lactose non-fermenter, but it does produce hydrogen sulfide, (H2S), therefore there can be black-colored deposits present. Courtesy Public Health Image Library.

Just when you thought it was safe to go back into...any place serving food, a new outbreak of Salmonella has brought back the fear, sickening at least 372 people in 42 states, and possibly felling an elderly woman in Minnesota who had the infection when she died. The Centers for Disease Control [CDC] says 18% of the Salmonella victims have been hospitalized since this outbreak was first noticed back in the beginning of September.

12 cases have been reported in New York State (including two children in Suffolk County), and Dr. Jonathan Jacobs of New York Hospital tells WCBS, "I think we need to take this very seriously. It's very widespread and it could make a lot of people sick." Of course, you'll recall the great Salmonella Saintpaul outbreak of Aught Eight, which sickened several NYC residents and 1,400 nationwide. The current outbreak is the more common Salmonella Typhimurium, which is a year-round problem because it's found in meat and eggs, not bound to the seasons like bacteria in produce, the AP reports.

And unlike the Saintpaul outbreak, when the CDC cost tomato growers millions by wrongly blaming tomatoes as the source, officials have yet to announce any suspect in the time-consuming investigation. But Dr. Jacobs says, "It's the same strain that's coming from one place and the strain has been distributed to 42 different states, suggesting that it's a single source." Until the culprit is pinpointed, health officials recommend careful handling and preparation of raw meat, plus frequent hand washing. Alternatively, wear rubber gloves and become Breatharian.