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AUGUST 18, 2008 -- SANTA FE, NM -- The New Mexico Department of Health and New Mexico Environment Department are investigating nine Salmonella cases in people who ate at Diego's Restaurant in Santa Fe between late July and early August. The investigation is ongoing and involves interviews of cases and laboratory testing of patients, food handlers, and food from the restaurant, as well as an environmental investigation of the restaurant.
The New Mexico Environment Department's Food Program inspectors conducted an environmental investigation of the restaurant and discovered food handling problems that have been corrected. The department will continue to monitor the restaurant's sanitation and hygiene practices.
The age of patients ranged from 5 to 62. Eight victims live in Santa Fe County and one resides in San Miguel County. Two people were hospitalized; no one has died. Patients reported becoming sick between August 2 and 7.
Symptoms of food-borne illness caused by Salmonella include fever, diarrhea, and abdominal cramps approximately 12 hours to three days after eating contaminated food. The illness usually lasts four to seven days, and most people recover without treatment. However, infants, the elderly, and those with impaired immune systems are more likely to experience severe illness.
The most common ways in which someone may become infected with Salmonella is by eating food or drinking water that is contaminated with Salmonella bacteria or having close contact with a person who has a Salmonella infection.
Ways to protect yourself from Salmonella infection include: - Wash hands frequently with water and soap, and especially after using the toilet, changing a diaper, or before preparing and/or eating food. (Sanitizing gel may be substituted when hands are not visibly soiled.)
- Wash raw fruits and vegetables prior to eating or chopping.
- Always treat raw poultry, beef, and pork as if they are contaminated and handle accordingly.
- Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods.
- Refrigerate foods promptly; minimize time kept at room temperature.
- Immediately wash cutting boards and counters used for preparation to prevent cross-contamination with other foods.
- Ensure that the correct internal cooking temperature is reached, particularly when cooking in a microwave.
- Avoid chicks, ducklings, turtles, and reptiles as
pets for small children.
The Department of Health encourages health-care providers to obtain a stool specimen if they are evaluating people with signs of Salmonella, regardless of whether the person ate at the restaurant. Providers may contact the New Mexico Department of Health at (505) 827-0006 for questions or consultation.
Source: New Mexico Department of Health and New Mexico Environment Department
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