Hold the pickles, hold the lettuce. And the sprouts.

Jimmy John’s sprouts keep making patrons sick

(DAN FLYNN, FOOD SAFETY NEWS)

The crowdsourcing site iwaspoisoned.com continues to show the upper Midwest as the center of a Salmonella outbreak likely caused by raw sprouts at Jimmy John’s restaurants.

According to CDC, eight residents of three states — Illinois, Wisconsin and Minnesota — have been infected with Salmonella montevideo.

That roughly tracks with the number of Jimmy John’s customers who had reported their illnesses on iwaspoisoned.com.

The CDC reported the Salmonella montevideo outbreak has not resulted in any deaths or hospitalizations.

“Epidemiologic evidence indicates that raw sprouts at Jimmy John’s restaurants are a likely source of this multistate outbreak,” CDC’s outbreak notice said.

Jimmy John’s reacted to the outbreak by taking raw sprouts off the menu at all 2,727 franchise locations.

Before the restaurant company’s action to remove sprouts from the menus, CDC recommended consumers not eat raw sprouts served at any Jimmy John’s in Illinois and Wisconsin.

The CDC also warned that raw and lightly cooked sprouts are a known source of foodborne illnesses and outbreaks.

The CDC, the U.S. Food and Drug Administration and state health departments are conducting traceback investigations, seeking further distribution information about Jimmy John’s sprouts.

They are also looking for the potential route of contamination.

Public health officials say anyone eating sprouts should first cook them thoroughly.

In recent years, Jimmy John’s has temporarily dropped sprouts from its menu in response to foodborne outbreaks.

It also changed up the types of sprouts it serves and its sources for those sprouts. But the sandwich maker continues to make its customers sick periodically with contaminated sprouts.

Seattle food safety attorney Bill Marler is keeping a log of the Jimmy John’s incidents – at least six recorded outbreaks in the past ten years sickening nearly 500 people.

In all cases, contaminated sprouts and lettuce were found be the cause. Read the full story at Food Safety News

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