In a recent blog post, we talked about the recent multi-state Salmonella outbreak that was linked to raw bean sprouts served at Jimmy John’s restaurants in Illinois, Minnesota, and Wisconsin. Currently, the outbreak is being investigated by the Wisconsin Department of Health Services, the United States Centers for Disease Control and Prevention (CDC), the Illinois Department of Public Health, and the Wisconsin Department of Agriculture, Trade and Consumer Protection.
An outbreak of Salmonella that caused eight people to become ill was recently linked to raw bean sprouts served at Jimmy John’s restaurants in Minnesota, Wisconsin, and Illinois. As a precautionary measure, the Centers for Disease Control and Prevention (CDC) recommended that consumers avoid eating raw sprouts from Jimmy John’s restaurants until the cause of the outbreak has been identified and the sprouts are certified to be safe for human consumption again.
Certain types of food pose a greater food poisoning risk to consumers than others. Generally, foods with organic sources, such as meat, dairy, and produce products are more likely to harbor dangerous bacteria than processed foods because they are not created in controlled facilities. This does not mean that they cannot harbor harmful bacteria. Any food or consumable product can cause an individual to suffer from food poisoning if it contains harmful bacteria or foreign objects.