2015 Salmonella Outbreak Linked to Frozen Raw Tuna – Epi Curve
Posted August 19, 2015 5:30 PM ET
This investigation is over; however, the recalled frozen tuna has a long shelf life and may still be in freezers. Restaurants and retailers unaware of the recalls could continue to serve and sell sushi made with recalled frozen tuna and people could get sick. Read the Advice to Restaurants, Retailers, and Consumers.
This outbreak can be visually described with a chart showing the number of persons who became ill each day. This chart is called an epi curve. Please see the Timeline for Reporting Cases of Salmonella Infection for more details on the reporting process.
People infected with the outbreak strains of Salmonella Paratyphi B variant L(+) tartrate(+) or Salmonella Weltevreden, by date of illness onset*
*n=65 for whom information was reported/estimated as of August 18, 2015
People infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+), by date of illness onset*
*n=62 for whom information was reported/estimated as of July 20, 2015
Illnesses that began after June 19, 2015 might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.
People infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+), by date of illness onset*
*n=60 for whom information was reported/estimated as of July 14, 2015
Illnesses that began after June 13, 2015 might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.
Persons infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+), by date of illness onset*
*n=53 for whom information was reported/estimated as of May 21, 2015
Illnesses that began after April 21, 2015 might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.
