CDC Warns of Salmonella from Salami

The Centers for Disease Control and Prevention have identified more than 200 people who got sick with the Montevideo strain of salmonella from salami.

On January 23, 2010 the US Department of Agriculture Food Safety and Inspection Service announced that the Rhode Island company, Daniele International, was recalling over a million pounds of ready-to-eat Italian sausages, including salami.  The USDA FSIS lists the products being recalled.

The Rhode Island Department of Health found the salmonella Montevideo strain in an open container of black pepper at Daniele, Inc.  That particular brand of pepper is only distributed to Daniele, limiting risk of contamination of foods from other manufacturers.  Daniele is recalling all its products that contain black pepper.

The CDC provides the following information about salmonella infections, which may be of particular worry to people with cancer where chemotherapy has compromised their immune systems and to the elderly.

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.

If you have questions about the recall you can contact the Daniele hotline at (888) 345-4160.

The CDC warns that potentially contaminated products may still be in stores or in home freezers.  Check the list of recalled meats on the USDA FSIS list and either return the package to the store or seal it securely so it cannot be eaten by people or animals and throw it in the trash.

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