Salami is a cured, ready-to-eat meat that is the focus of a 1.24 million pound recall.
Daniele Inc. Of Pascoag, R.I. has recalled ready-to-eat pepper-coated salami, sausage and other cured meats out of fear them may be contaminated with Salmonella.
Pepper, one of the spices used on the salami could have introduced the contamination, according to the Centers of Disease Control and Prevention (CDC).
The outbreak actually began last July and has so far sickened 184 people in 38 states. The CDC reports there have been no deaths but at least 35 hospitalizations. CDC is collaborating with public health officials in many states to track the outbreak.
The type of Salmonella is Salmonella serotype Montevideo, which has been identified using DNA analysis of the Salmonella bacteria.
The Salmonella has not been found in any Daniele products but investigators found 11 people had recently eaten “Daniele Italian Brand Gourmet Pack”, which is a sliced salami purchased in a variety pack at different grocery store locations. The products were all rolled in pepper.
Further testing is ongoing since the Salmonella strain in the tested product does not appear to be the Montevideo strain, reports the FDA.
Pepper has previously been known to carry the bacterium. Most pepper does not undergo any sort of sterilization, though irradiated pepper is now being sold to some food processors. Other possible sources of contamination are still being considered.
Consumer with questions regarding the recall should contact the Daniele International, Inc. Hotline at (888) 345-4160 and its PR contact, Levick at (202) 973-1335.
Salmonella can cause fever, stomach cramps, and diarrhea. The illness can be severe in those with a compromised immune system. Most people develop the symptoms 12-72 hours after infection and the symptoms last anywhere from 4 to 7 days. Salmonella can spread from the intestines to the bloodstream and can cause death unless a person is treated promptly with antibiotics.
The CDC warns that recalled products may still be in the grocery stores and consumers’ home freezers. There is a list of recalled products on the FDA Web site.
Each package bears a label with the establishment number “EST.9992 or EST. 54 inside the inspection mark. The products were distributed to retailers nationwide.
People become sick from salmonella by swallowing the bacterium that can be introduced from contaminated food that is not completely cooked or has been contaminated after preparation. It can also be spread from person to person from someone who has not thoroughly washed his hands after using the toilet.
This is considered a Class I recall presenting a health hazard where there is a reasonable probability that use of the product will cause serious adverse health consequences or death. #