As of July 22, 62 people have been infected in the salmonella sushi outbreak. That’s according to the latest update from the U.S. Centers for Disease Control and Prevention (CDC).

The CDC reports that 62 people infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+) have been reported from 11 states. Eleven ill people have been hospitalized. No deaths have been reported.

The number of ill people reported from each state is as follows: Arizona (11), California (34), Illinois (1), Michigan (1), Minnesota (4), Mississippi (1), New Mexico (6), South Dakota (1), Virginia (1), Washington (1), and Wisconsin (1).

Most sick people in the outbreak reported eating sushi made with raw tuna in the week before becoming sick.

On July 21, 2015, Osamu Corporation announced two voluntary recalls of frozen yellowfin tuna from one processing plant in Indonesia. The two recalls include all frozen tuna (loin, saku, chunk, slice, and ground market forms) and one lot of frozen yellowfin tuna chunk meat.

Restaurants and retailers should not sell or serve any of the recalled tuna products. Dates and order numbers of the affected products are listed on the CDC official website.

Patrons are advised to carefully check their establishment’s freezers for recalled products. They can return the recalled products to the distributor for a refund.

When in doubt, it is best not to sell or serve it.

Salmonella is a common cause of foodborne illness. Symptoms include fever, diarrhea, abdominal cramps, headache, possible nausea, vomiting, and loss of appetite.

These symptoms usually last 4-7 days. Your health care provider diagnoses the infection with a stool test.

Most people get better without treatment. Infection can be more serious in the elderly, infants, and people with chronic health problems.

If Salmonella gets into the bloodstream, it can be serious. The usual treatment is antibiotics.