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From YouTube: Buncombe New Update - Salmonella Update - May 4, 2012
Description
Press conference on the salmonella outbreak in Buncombe County from Friday, May 4, 2012.
A
What
we
want
to
talk
to
you
about
this
afternoon
is
the
fact
that
we
have
received
additional
test
results
today
that
do
confirm
that
the
strain
of
Salmonella
that
was
found
in
the
smiling
Hara
tempeh
samples
that
were
taken
by
the
Department
of
Agriculture
are
the
same
strain
that
we
are
seeing
in
the
people
who
are
infected
in
the
South
break.
So
we
do
know
that
there's
a
connection
between
the
tempeh
and
the
infections
that
we
have
been
seeing
I
want
to
again.
A
Let
you
know,
though,
that
there
are
other
ways
of
contamination
of
the
ways
of
infection,
and
we
are
seeing
in
general
about
fifty
percent
of
the
people
that
have
been
infected
have
eaten
tempeh,
so
that
means
fifty
percent
have
not.
So
we
assume
that
they
are
being
affected
two
other
ways.
One
is
through
cross
contaminate
contamination
of
food
and
the
second
is
person-to-person
contact.
A
So,
although
we
do
know
that
we
have
all
of
we've
got
confirmation
that
at
least
in
Buncombe
County,
that
all
of
the
smiling
here
at
tempeh
is
off
the
shelves
and
out
of
the
restaurants,
we
are
continuing
to
see
cases.
So
we
want
to
make
sure
that
the
community
knows
that
we
are
still
in
the
middle
of
an
outbreak
we're
up
to
46
cases.
Now
seven
of
those
have
been
hospitalized.
The
age
range
is
four
to
seven
seventy-nine,
with
the
average
I
mean
the
median
age
being
about
34,
and
sixty
percent
of
those
are
female.
A
A
The
fact
that
they
hold
this
stuff
before
they
even
had
a
positive
confirmation
speaks
a
lot
for
the
organization
for
the
business
and
I
look
forward
to
they're,
getting
to
the
point
that
they
can
get
their
product
back
out
there
again,
because
I
actually
enjoy
tempeh
for
those
who
have
never
had
it
before
you
might
want
to
try
it
at
some
point.
The
other
thing
that
I
will
mentioned
is
lost.
The
train
of
thought,
oh
well,
yeah
I
can
stop
for
a
minute.
A
B
You
I'm
going
to
start
just
by
reading
our
press
release,
which
is
being
emailed
and
posted
on
the
internet.
Today
smiling
hara
has
been
notified
by
the
North
Carolina
Department
of
Agriculture
and
Consumer
Services,
that
the
test
results
from
our
original
samples
taken
on
Monday
April
23rd
have
been
confirmed
as
containing
salmonella
paratyphi
be.
We
are
currently
awaiting
test
results
on
samples
of
our
raw
ingredients
to
provide
us
with
more
conclusive
information
as
to
the
source
of
this
contamination.
B
Smiley
hard
show
is
voluntarily
and
proactively
with
to
withdraw
all
of
our
products
from
restaurants
and
retail
outlets,
immediately
upon
being
notified
of
any
potential
issue
within
our
product.
The
course
of
action
was
completed
on
Tuesday
made
the
first.
We
have
taken
every
known
precaution
throughout
this
process,
we're
continuing
to
give
all
state
and
local
agencies
our
full
cooperation
and
resources.
Until
this
issue
has
been
resolved,
we
will
continue
to
share
all
information
with
our
customers
and
the
community
as
we
receive
it.
A
Two
other
quick
points
that
I'd
like
to
make
one
is
that
we
did
receive
test
results
yesterday
that
confirmed
that
we
are
not
dealing
with
the
type
of
salmonella
infection
that
is
typical,
typically
called
typhoid,
ille
Salmonella.
It
was
the
severe
strain
that
we
thought
we
were
dealing
with.
Initially,
we
are
still
dealing
with
a
salmonella
outbreak
and
it
can
cause
some
pretty
severe
symptoms
and
individuals,
illness
and
people.
So
again,
outbreak
persists,
and
we
need
people
to
be
careful
with
that.
A
B
A
B
A
A
B
A
No,
no
they're,
not
all
in
Buncombe
County
and
we're
gonna,
see
more
outside
of
buncombe
county.
We've
got
some
students
from
UNCA
that
have
now
gone
home.
Who
are
we're
starting
to
see
symptoms
than
some
of
those,
so
we'll
see
more
cases
outside
we've
got
at
least
three
states,
potentially
more
and
a
number
of
counties
in
North
Carolina,
where
we've
seen
cases,
but
they
all
appear
to
be
related
to
buck
from
County.
In
some
way
people
visiting
passing
through
going
to
school
here
different
things.
A
B
Yeah,
actually,
the
support
from
the
community
from
our
customers,
the
restaurants
and
retail
outlets
that
we
sell
to
have
been
overwhelmingly
supportive
of
us
and
ultimately,
that's
going
to
determine
where
we
go
from
here
once
we're
able
to
start
looking
forward
with
this.
But
if
things
continue
the
way
they
are
theirs,
it's
undoubtedly
overwhelmingly
supported.
B
B
No
there's
nothing
like
that:
our
ingredients
are
vinegar
beans
and
a
starter
culture
tempeh.
You
here
referred
to
mostly
as
a
permanent
product
that
is
actually
kind
of
a
secondary
biological
process
at
play.
Primarily
what
we're
doing
is
growing
on
mycelium
like
I'm,
like
a
mushroom,
you
know,
so
the
process
is
very
similar
to
grow
at
mushroom
cultivation,
our
substrate,
what
we're
growing
the
mushrooms
are.
The
mycelium
on
is
the
beans
themselves,
and
so,
when
you
consume
you're
consuming
a
bean
and
a
fungal
product,
that's
that's
very
in-depth.
B
You
know
there's
a
lot
that
goes
into
it.
That
is
a
I
mean
we'd
have
to
put
out
a
paper
on
it.
You
know,
but
we
meet
all
we're
compliant
with
all
regulations
and
protocols.
As
far
as
our
process
goes,
certificates
of
analysis,
you
know
are
very
helpful.
You
know
that's
primarily
the
way
you
guarantee
that
you
don't
get
it
in
there.
Oh,
yes,
as
far
as
what
those
are,
we
haven't
really
gotten
there.
B
That
we
care
a
great
deal
that
this
is
it's
devastating
to
us,
that
our
customers
are
our
customers
come
first
and
where
we've
chose
this
this
product
to
go
into
business
on,
because
we
are
wanting
to
provide
for
people's
health
to
give
people
a
healthy
option
and
they're
dying.
No
sir.
We
stopped
immediately
and
we
won't
move
forward
until
we've
had
a
good
chance
to
examine
everything.
B
What
percentage
of
our
business
to
stop.
Yes,
everything
we
have
not
produced
produced
since
we've
been
notified,
we're
actually
in
the
midst
of
a
production
and
when
we
were
notified,
and
all
of
our
inventory
has
been
destroyed
at
this
point
and
we're
just
gonna
start
fresh
when
we're
ready
when
we're
at
that
point.
A
No,
no,
we
are
the.
What
we're
seeing
now
is
more
spread
through
personal
personal
contact,
which
is
a
very
typical
way
for
salmonella
to
be
spread.
The
other
issue,
which
is
no
longer
since
the
tempeh
is
off.
The
shelves
now
was
cross-contamination
of
food.
So
if
you
prepare
tempeh
on
a
surface
and
then
you
don't
clean
that
surface
before
you
prepare
another
food,
then
it
contaminates
that
second
food.
A
But
at
this
point,
person-to-person
contact
is
what
we're
most
worried
about
and
that's
why
it's
very
important
for
people
to
wash
their
hands.
Well,
the
things
that
we've
been
saying
all
week
wash
your
hands
well
make
sure
that
you
prepare
food
appropriately
and
there's
information
on
our
website
about
how
to
do
that.
And
the
last
thing
is:
if
you
are
ill,
don't
share
food,
don't
cook
food,
don't
serve
food
to
other
people.