Because of the past Indonesia tuna salmonella outbreak in 2015 you need to be careful more about eating tuna. Although the infected tuna only comes in one lot the distributor has expand the recalling of all frozen tuna which produced in the same time to reduce the spread including those in the form of ground tuna, slice, chunk, loin and saku. The outbreak however occurs to sushi which made using raw tuna but not infect canned tuna. The outbreak itself is caused by Salmonella bacteria in Paratyphi B type variant L (+) tartrate (+). Learning from this occurrence, you should know more information about these bacteria and what you can do about it.
Lesson from Indonesia Tuna Salmonella Outbreak
The salmonella itself is bacteria which can cause salmonellosis infection. The type of salmonella bacteria which involved in Indonesia tuna salmonella outbreak in 2015 is known to cause several symptoms to the people infected such as fever, abdominal cramp and diarrhea. However for the salmonella bacteria type in this outbreak they do not cause enteric fever, paratyphoid fever or even typhoid fever. That is why most people will recover even without having any treatment after four to seven days. If you think that you get those symptoms after eating raw tuna or other tuna product, then inform your health care provider immediately.
After being exposed to that type of salmonella bacteria, the people infected will start to developed fever, abdominal cramp and diarrhea within twelve to seventy two hours after the time of infection. In most people the diarrhea itself is not too severe thus they would not need to be hospitalized and will recover within seven days. However some people will weak antibody the diarrhea will become too severe thus they will need to be hospitalized. For those people, the salmonella bacteria has already spreading from their intestine and go inside the blood stream which will then spread into other parts of the body and can cause death treated poorly without using antibiotics. For you who are still experiencing those symptoms even after seventy two hours after the time of infection or when you see blood in your stool then you should search for health care help immediately.
Usually children will have the highest risk to get severe salmonella bacteria infection which can cause death. In fact the rate of infection that is diagnosed in less than 5 years of age children is the highest compared to the rate of other people in different age. This is why children which are less than 5 years of age, elderly people and people with weak immune system has higher risk in getting severe salmonella bacteria infection. According to estimation, there are around 400 people die every year in United State because of severe salmonellosis infection. That is why it is advisable for children, pregnant woman, elderly people, and those who have weak immune system to avoid from eating any kinds of raw fish including tuna which often used in sushi.
Because of Indonesia tuna salmonella outbreak in 2015, restaurant need to be careful when taking raw tuna. Usually tuna production company ship the tuna in bulk which will then be ship to the distributors. Those distributors would then supply the tuna to their user such as grocery stores and restaurant all over the country in many kinds of form such as ground tuna, slice, chunk, loin and saku. Those tuna products are the one used by grocery stores and restaurant to further distribute it to their customer. Since the tuna itself is a frozen product, which is why it has long shelf life so you need to pay attention when getting this kind of product from the grocery stores and restaurant.
As customer, it is advisable for you to always practice method of safe food including on its handling as well as preparation. Wash your hands and all utensil surfaces using hot water and soap before and after being used in handling the raw tuna. It is better when the raw tuna is washed thoroughly then cooked before being consumed to avoid getting infection from it. it is also advisable to store the tuna in separate compartment of the fridge to avoid the same thing that happen on Indonesia tuna salmonella outbreak in 2015.