More than 40 people have been sickened across Australia after eating alfalfa sprouts.
The Salmonella outbreak includes at least 44 people nationwide, including 18 in New South Wales, 15 in Queensland, nine in Victoria, and two in South Australia.
Various alfalfa sprouts produced by Parilla Fresh have been recalled because of potential Salmonella contamination.
The recall follows an investigation by health and food regulatory authorities into an increase in Salmonella infections.
Product recall
The company recalled the products while the investigation continues and further testing is undertaken. Hugo’s brand Alfalfa Onion & Garlic Sprouts; Alfalfa Radish Sprouts; Alfalfa & Onion Sprouts; Salad Sprouts; Alfalfa & Broccoli Sprouts; and Trio Sprouts Selection as well as Aussie Sprouts Alfalfa Sprouts are implicated.
According to New South Wales (NSW) Health, the affected alfalfa sprouts were sold in multiple supermarkets including Coles, Woolworths, IGA and other independent grocers and stores in NSW, Queensland, Victoria, Northern Territory, Australia Capital Territory and South Australia. They come in 125-gram packages with use-by dates up to and including Nov. 20.
In Victoria, Flowerdale Farm has recalled various sprout products sold in fruit and vegetable shops in the state.
Keira Glasgow, NSW Health director of the one health branch, said consumers should check their refrigerators and ensure they do not eat the impacted products.
“There is a risk that if these affected alfalfa sprouts are consumed you could become ill. Anyone who has consumed alfalfa sprouts should be on the lookout for symptoms, which include headache; fever; stomach cramps; diarrhea; nausea; and vomiting,” she said.
Only Aussie Sprouts Alfalfa Sprouts are available and being recalled in South Australia.
“Don’t eat this particular product and if you have purchased the Aussie Sprouts Alfalfa Sprouts, you can return it to the point of sale or dispose of it,” said Karen Ferres, director of food safety and regulation.
About Salmonella
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.
Anyone who has eaten any recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people are infected with Salmonella without getting sick or showing any symptoms. However, they may still spread the infections to others.
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