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The Minneapolis/St. Paul Business Journal reports that at least 23 people became ill after eating at the Old Country Buffet in Maple Grove. Eleven people tested positive for Salmonella Enteritidis.
The Minneapolis/St. Paul Business Journal reports that at least 23 people became ill after eating at the Old Country Buffet in Maple Grove. Eleven people tested positive for Salmonella Enteritidis.
How do you reduce your risk when you’re eating out?

Avoid eating raw eggs (as in homemade ice cream, eggnog, meringue). Commercially manufactured ice cream, eggnog and meringues are made with pasteurized eggs.
Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs.
If you don’t know if the restaurant uses pasteurized eggs, ask the manager.
WHO IS MOST VULNERABLE?

People that suffer from chronic disease such as cancer, AIDS, diabetes, and lupus have a weakened immune system. In addition to the disease itself, the treatments these people receive for their illness can also lower their immunity. Uncommon but dangerous for people suffering from liver disease, Vibrio vulnificus is a microbe found in oysters. If you suffer from liver disease, the CDC recommends avoiding eating raw oysters altogether.
Likewise, transplant recipients are at risk because they are given drugs to prevent their body from rejecting a new organ. These drugs can reduce their body’s ability to combat dangerous microorganisms in contaminated food.
Aging lowers our immunity — our organs become less effective in detecting and eradicating the microorganisms that lead to foodborne infection. Contracting a foodborne illness for an older person presents a serious, and potentially deadly, risk.
Pregnancy also compromises the body’s immune system making hazardous microorganisms such as Listeria difficult to fight off. Not only does a pregnant woman have to fear for her own safety, but she also has to be aware of how foodborne illness could affect her unborn child. Still developing, the baby’s immune system is not ready to combat dangerous bacteria. Also, toxins such as mercury found in tuna, can damage the baby’s developing nervous system.
Salmonella infections are particularly dangerous to infants who are bottle fed. A bottle of warm formula that is left at room temperature for many hours, or one that has not been cleaned properly are ideal environments for the bacteria to grow. Be sure to properly clean and disinfect your baby’s bottles and that there is no leftover milk or juice inside before refills.
CASES ARE STRONGER WHEN AN ATTORNEY IS INVOLVED EARLY, CALL AND SPEAK WITH ONE NOW:
1-888-728-9866.
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