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Salmonella Stanley outbreak draws “cheese” recall

State and local officials, in conjunction with the FDA and the Center for Disease Control (CDC), are investigating a cluster of Salmonella Stanley linked to non-dairy,vegan “cheese” made from ground cashews and some additional ingredients manufactured by The Cultured Kitchen® in Sacramento, CA. During interviews with people sickened by salmonella Stanley, the California Department of Public Health determined that the most likely source of the illnesses is raw cashew “cheese” produced by The Cultured Kitchen®.

On December 30, 2013, FDA was notified of a cluster of 14 Salmonella Stanley illnesses including 12 in California, and one each in Nevada and Wyoming. No deaths have been reported. The CDC reports that seven (64%) of 11 ill persons interviewed reported eating raw cashew “cheese” in the week before becoming ill. Among those who had brand information available, six (86%) of these 7 ill persons reported that they had eaten The Cultured Kitchen® brand raw cashew “cheese” or had purchased it at a retailer that sold this brand

Recovery and Long-Term Effects of Salmonella Stanley Food Poisoning

Most infected individuals recover without any treatment, but it could be months before a person’s bowels fully stabilize.  Hospitalization can result from dehydration caused by the symptoms but, in some cases, seeking immediate medical attention may be a matter of life or death. Salmonella Stanley infection can spread from the intestines to the blood stream, carrying it to other areas of the body. In such a case, infection can pose a significant risk of death, unless the infected person is quickly treated with antibiotics.

There are additional risks associated with Salmonella food poisoning: Individuals may recover from the short-term symptoms of infection, only to suffer long-term effects.  Joint pain, eye irritation and painful urination have resulted, though many would not expect these problems to be related to the original infection.  In some cases, the original infection can eventually lead to arthritis, which can last for months to years and may even become chronic.

Salmonella Stanley linked to cashew cheese will likely cause severe nausea, diarrhea, cramps and, in the very young, elderly and immuno-compromised, could cause severe dehydration and death. The Food Poisoning Lawyers are monitoring the outbreak of Salmonella Stanley linked to cashew cheese very closely. The Salmonella Stanley linked to cashew cheese has a distinct serotype, or subspecies, that allows the FDA and CDC to positively identify the source of the illness. Also, the CDC has established a link epidemiologically through it investigation and interviews with affected people. So far only fourteen people have been diagnosed with Salmonella Stanley linked to cashew cheese, but many cases were likely not reported.

If you or a loved one has been diagnosed with Salmonella Stanley, contact the Law Firm immediately for representation. There is no fee unless we recover for you.