October 14, 2019

Salmonella Outbreak at University of Maryland Sickens Three

A Salmonella outbreak at the University of Maryland has sickened at least three people, according to Dr. David McBride, Director of the University of Maryland Health Center. Two of the cases have been confirmed at outside medical facilities, and one was confirmed at the University. The students have recovered “without incident” according to a press release.

Salmonella Outbreak at University of Maryland Sickens Three

Two of the three patients ate at “a variety of campus dining facilities.” The other did not eat on campus. The Prince George County Health Department and the Maryland Department of Health are investigating these illnesses. The press release also states “while there is no indication at this time that the source of this infection came from campus, we will keep the campus community informed once we learn from the state and county health departments if additional precautions should be taken.”

The symptoms of a Salmonella infection  typically include a fever, nausea, vomiting, abdominal cramps and pain, and diarrhea that may be bloody or watery. These symptoms typically start about 12 to 72 hours after eating food contaminated with this pathogen. Most people sickened with this infection do not see a doctor, and most recover without medical treatment.

But the long term complications of Salmonella food poisoning can be severe. They can include reactive arthritis, endocarditis, high blood pressure, and irritable bowel syndrome. Anyone who has contracted this infection should see a doctor and have it noted on their chart.

The press release also stated that “If you develop fever with diarrhea, persistent diarrhea longer than 48-72 hours or bloody diarrhea, you should contact a healthcare provider.” The release also gave tips for avoiding Salmonella infections and food poisoning in general, including washing your hands after using the bathroom and before preparing food, refrigerating perishable food promptly, and avoiding cross-contamination between meats and poultry and foods that are eaten raw.

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