The Centers for Disease Control and Prevention on Friday said the current salmonella newport outbreak is growing, with increased cases and more states reporting infections.

There are now 212 cases across 23 states, up from 15 states. In Michigan, according to a CDC news release, there are three more cases for a total of 15.

So far, those who have become ill range in age from 0 to 92 years. The median age is 40 and more than half of those infected are female. Thirty-one people have been hospitalized. No deaths have been reported.

A source of the outbreak, the CDC announced in an update, is still unknown. Though it’s typically from food, no specific food, grocery store, or restaurant has been linked to the outbreak.

But past outbreaks of salmonella newport, the CDC said, have been linked to produce, meat and dairy products.

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Health officials are interviewing and asking those who have become ill about the foods they ate.  

If you have symptoms, the CDC advises you to contact your healthcare provider, write down what you ate the week before you became sick and contact the local health department.

Here’s what to know about salmonella infection from the CDC:

• Symptoms of salmonella infection included diarrhea, fever and abdominal cramps. They typically show up in 6 hours to six days after being exposed to the bacteria, the CDC says.
• Salmonella may spread from the intestines to the bloodstream and then to other places in the body.
• The illness usually lasts four to seven days, and most people recover without treatment.
• In rare cases, salmonella infection can cause death unless the person is treated promptly with antibiotics.
• People with weakened immune systems, children younger than 5 years and adults older than 65 years are more likely to have severe illness.

Here’s the CDC advice to help prevent salmonella infections:

• Clean: Wash your hands and surfaces often. Wash fruits and vegetables before eating, cutting, or peeling.
• Separate: Keep foods that won’t be cooked before it is eaten, such as fresh fruit, salads, and deli meats, away from raw meat, poultry, and seafood.
• Cook: To a temperature high enough to kill germs. Ground beef, veal , pork and lamb should be cooked to an internal temperature of 160 degrees. All poultry products should be cooked to an internal temperature of 165 degrees.
• Chill: Refrigerate perishable foods within 2 hours; 1 hour if it’s 90 degrees or hotter outside.

Contact food writer Susan Selasky: 313-222-6872 or [email protected]. Follow @SusanMariecooks on Twitter.

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