State Urges Marylanders Not to Consume Caribena's Yellow, Maradol Papayas PDF Print E-mail
State urges Marylanders not to consume Caribeña’s yellow, Maradol papayas. Health department investigating fruits in potential salmonella contamination.
 
Baltimore, MD (July 19, 2017) – The Maryland Department of Health is warning consumers to avoid eating Caribeña’s yellow, Maradol papayas because of potential contamination with Salmonella bacteria.
 
Yellow, Caribeña-brand Maradol papayas have been distributed to stores throughout Maryland. Consumers are encouraged to check their papayas and throw them away, if they match the brand and type.  
 
The department’s Laboratories Administration tested five yellow Maradol papayas, recently collected at a Baltimore retail location, as part of an ongoing Salmonella case investigation. Three of the five yellow papayas tested were confirmed to be contaminated with Salmonella. The source of this contamination has not yet been identified but could have occurred at any point in the supply chain. Further investigation is under way to determine the point of contamination.
 
Salmonella bacteria can cause diarrhea, vomiting, stomach pain and fever. Symptoms usually occur between 12 and 36 hours after exposure, but they may begin as early as 6 hours or as late as 72 hours after exposure. Symptoms can be mild or severe and commonly last for two to seven days. Anyone suspecting they are ill with a Salmonella infection should contact their healthcare provider. Salmonella can infect anyone – but young children, older adults and people with weakened immune systems are the most likely to have severe infections.
Last Updated on Thursday, 20 July 2017 15:04
 
 

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State urges Marylanders not to consume Caribeña’s yellow, Maradol papayas. Health department investigating fruits in potential salmonella contamination.
 
Baltimore, MD (July 19, 2017) – The Maryland Department of Health is warning consumers to avoid eating Caribeña’s yellow, Maradol papayas because of potential contamination with Salmonella bacteria.
Read more...
 
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