A never-before-seen strain of Salmonella in raw tuna has sickened at least 25 people, 18 of whom are from California. The outbreak strain, Salmonella (Paratyphi B var. L(+) tartrate + (Java), pattern JKXX01.1495), had never been seen in animals or humans before March 2015, according to Ventura County Public Health.
Symptoms of Salmonella poisoning include nausea, abdominal cramping and diarrhea that can be bloody. Health officials urge anyone who develops these symptoms after eating raw tuna or sushi to see a health care provider and mention possible exposure.
The 18 California cases are from five counties: seven from Los Angeles County, four from Orange County, four from Ventura County, two from Riverside County, and one in Santa Barbara County. The seven cases outside the state all traveled to Southern California during the time of exposure. Five people have been hospitalized.
In 2012, a Salmonella outbreak linked to raw, scraped tuna sickened 425 people in 28 states and the District of Columbia. The tuna product is used in sushi, sashimi, ceviche, and other dishes.
Hi Carla, will some scientist get to name this and make a name for him or herself? No more tuna sushi for me. I’ll stick with my California rolls. Sue
I usually order Unagi (cooked eel) but remember the person making your California Roll probably made sushi with raw fish just before that. Cross contamination can make you just as sick.