[to top of second column]
But foodborne illness investigations can be very complicated, and it can take weeks or months for health officials to interview patients, find common links in what they ate, test suspected foods and come up with a clear-cut cause, said Michael Doyle, director of the University of Georgia's Center for Food Safety.
"There's a lot more to this than meets the eye," he said.
There are about 2,000 types of salmonella and about 40,000 cases are reported each year.
Of lab-confirmed cases, salmonella Typhimurium is the most common. The bacteria type is a year-round threat because it's found in meat and eggs, and not as subject to seasonal food supply variations as produce.
The current outbreak's bacteria is different from the salmonella Saintpaul bug that caused more than 1,400 illnesses last spring and summer. That was traced to vegetables from Mexico -- jalapeno and serrano peppers and possibly certain types of tomatoes.
On the Net:
CDC information on the investigation: http://www.cdc.gov/salmonella/
Copyright 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
< Recent articles
Back to top
News | Sports | Business | Rural Review | Teaching & Learning | Home and Family | Tourism | Obituaries
Law & Courts |
Spiritual Life |
Health & Fitness |
Calendar | Letters to the Editor