County waited for test results before releasing salmonella information
Yuma County Health Department officials said they only released information about meat containing salmonella Thursday because they had not confirmed its presence until they received test results that day from the state.
"Until we have confirmed information that is fact, we don't give out any information because it could be wrong," said Becky Brooks, director of health services. "This one was an isolated incident. It's different if something is widespread. If it's widespread and could continue to infect, then we'd approach it differently."
Health Department officials said Thursday that tests for salmonella had been confirmed by the state Department of Health Services. They urged anyone who might have taken home meat from the Feb. 2 Hospice of Yuma roping roundup, barbecue and western dance at the Yuma County Fairgrounds to dispose of it.
Some of the meat was later donated to Crossroads Mission.
"When I found out that people have taken some of that meat home with them, that's when it became imminent," Brooks said.
The health department began an investigation after receiving 92 notifications of gastrointestinal illness from Yuma Regional Medical Center, the mission, or from other individuals following the Feb. 2 event
The health department tracked down 20 people who reported being ill and tested them, Brooks told The Sun Thursday. Results of 10 of the tests were positive for salmonella, while results from the other 10 tests were pending.
She added that the bacteria usually runs it course in a few days or a week, so no one who ate the meat Feb. 2 would be exhibiting symptoms at this late a time.
"We didn't really get any phone call reports until after the event was over, and that's what typically happens with a gastrointestinal disease," she said.
Brooks added that some people probably mistook the symptoms of salmonella for the flu and were not aware they had the bacteria until it had passed.
She said the county did not know what vendor the meat came from.
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Sarah Reynolds can be reached at
sreynolds@yumasun.com or 539-6847.
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SALMONELLA
-Salmonella is a fairly common foodborne illness.
-Approximately 40,000 people develop salmonella infections in the United States each year, usually from July to October. The incubation period is eight to 48 hours after exposure, and the illness lasts for a few days to two weeks. Common causes include undercooked turkey or chicken, unrefrigerated turkey dressing, undercooked eggs, and contamination from family members with recent salmonella infection. Owning a pet iguana or other lizards, turtles or snakes increases the risk of salmonella (reptiles are carriers of salmonella).
-Poor hygiene during butchering, improper cleaning of storage and preparation areas, and unclean utensils cause contamination of raw and cooked foods.
-Symptoms can include: fever, abdominal cramping, diarrhea and sometimes vomiting. It can mimic flu-like symptoms and is sometimes mistaken for it.
