Turkey, tomatoes, and onions from the deli at the Boise Co-op in Idaho have tested positive for Salmonella, according to several news reports. The Boise Co-op Facebook page states that lab results confirmed Salmonella was found in several foods from the deli.
A notice on the Central District Health Department page states that anyone who thinks they have had Salmonella symptoms following the consumption of food purchased at the Boise Co-op deli after June 1, 2015 and has not sought medical attention should call the CDHD. Please provide contact information in your message. The tests of those who have seen a doctor and tested positive for the bacteria will automatically be forwarded to CDHD.
A hotline has been set up to field calls and questions at 208-321-2222. Public health officials really want to hear from anyone who has been sick with the symptoms of a Salmonella infection who works with the public, such as in food service, child care, or health care. Those people may inadvertently spread the bacteria if they don’t know they have a Salmonella infection.
All of the foods from the deli have been disposed of. Consumers are warned that any food purchased from the Boise Co-op after June 1, 2015 should be discarded. No foods from the produce department tested positive for the bacteria. The Salmonella contamination may have occurred from cross-contamination in the deli department.
At least 60 people are confirmed sick with Salmonella food poisoning, as confirmed by stool cultures, and there may be 40 more cases pending. Illnesses occurred from June 1 to June 10, 2015. The cases may be from around the country, since the Boise Co-op sold food at the Boise Airport from kiosks.
The deli has been closed, and the Co-op is closed as well for cleaning. It could reopen today if all conditions placed on the facility by the public health department have been met.
The symptoms of a Salmonella infection include nausea, vomiting, diarrhea, abdominal pain, fever, chills, headache, and blood in the stool. Symptoms usually appear 12 to 72 hours after exposure to the pathogenic bacteria. Most people recover within a week, but some can become seriously ill and die. Long term complications of this infection can include reactive arthritis and heart problems.
