The Centers for Disease Control and Prevention (CDC) is collaborating with public health officials in many states, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Salmonella serotype Montevideo infections.
Daniele, Inc. announced today that the company is initiating a voluntary recall of its Pepper-Coated Salame products because of possible concerns about Salmonella contamination. Preliminary results indicate that eleven ill individuals consumed salame products from “Daniele Italian Brand Gourmet Pack” before becoming ill with Salmonella.
State and federal health officials have been unable to confirm a direct link between the illnesses and any Daniele product, but the investigation is ongoing. Investigators are using DNA analysis of Salmonella bacteria obtained through diagnostic testing to identify cases of illness that may be part of this outbreak.
As of 12:00 pm EST on January 22, 2010, a total of 184 individuals infected with a matching strain of Salmonella Montevideo were reported from 38 states to the Centers for Disease Control and Prevention (CDC) between July 1, 2009 and Jan. 10, 2010.
The number of ill persons identified in each state with this strain is as follows: AL (2), AZ (5), CA (30), CO (2), CT (4), DE (2), FL (2), GA (3), IA (1), IL (11), IN (3), KS (3), LA (1), MA (12), MD (1), ME (1), MI (1), MN (4), NC (9), ND (1), NE (1), NH (1), NJ (7), NY (15), OH (9), OK (1), OR (8), PA (3), RI (2), SC (1), SD (3), TN (3), TX (7), UT (7), VA (1), WA (14), WV (1), and WY (2).
Because this is a commonly occurring strain, public health investigators may determine that some of the illnesses are not part of this outbreak.
Among the persons with reported dates available, illnesses began between July 2, 2009 and January 1, 2010. Infected individuals range in age from less than one year old to 88 years old; the median age is 37 years.
Fifty-two percent of patients are male. Among the 125 patients with available information, 35 (28%) were hospitalized.
No deaths have been reported, according to the CDC.
Please see the CDC’s Salmonella Outbreak Investigations: Timeline for Reporting Cases for more details.
Anyone having any of the following products should return the product for a full refund at the point of purchase.
- Daniele All Natural Salame (Coated with Coarse Black Pepper) (10 oz)
- Daniele Brand Gourmet Pack (Emballage Assorti Gourmet Italian) (500g)
- Daniele Deli Selection (20 oz)
- Daniele Deli Selection (32 oz)
- Daniele Gourmet Combo Pack (16 oz)
- Daniele Gourmet Deli Selection (Assortment De Fines Charcuterie Italienne) (400g)
- Daniele Gourmet Italian Deli Selection (600g)
- Daniele Italian Brand Gourmet Pack (16 oz)
- Daniele Italian Brand Gourmet Pack (8 oz)
- Daniele Natural Salame Coated with Coarse Black Pepper (catch weight)
- Daniele Pepper Salame (catch weight)
- Daniele Salame Bites Pepper Salame (7 oz)
- Daniele Surtido Fino Italiano (340g)
- Daniele Surtido Fino Italiano (454g)
- Dietz & Watson Artisan Collection Baby Genoa Pepper Salame (catch weight)
- Dietz and Watson Artisan Collection Party Platter Pack (8 oz)
- Boar’s Head All Natural Salame (Coated with Coarse Black Pepper) (8 oz)
- Black Bear Baby Genoa Pepper Salame (9 oz)
These products are carried at a wide variety of delicatessens and grocers. Consumers or food distributors with any questions are asked to call (888-345-4160).
Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12-72 hours after infection. Infection is usually diagnosed by culture of a stool sample. The illness usually lasts from 4 to 7 days. Although most people recover without treatment, severe infections may occur. Infants, elderly persons, and those with weakened immune systems are more likely than others to develop severe illness.
When severe infection occurs, Salmonella may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics.© Food Safety News