Missouriwatcher
Editor, Senior Moderator
"...This report summarizes the results of that investigation, which identified 272 cases from 44 states and the District of Columbia, with illness onset from July 1, 2009, to April 14, 2010. In a multistate case-control study, consumption of salami was associated with illness....
As of April 30, 2010, a total of 272 patients from 44 states and the District of Columbia were reported; illness onset dates ranged from July 1 to April 14, 2010. Median age of patients was 37 years (range: <1--93 years); 53% (144 of 272) were female. Twenty-six percent (52 of 203) were hospitalized; no deaths were reported...
On January 23, 2010, company A voluntarily recalled approximately 1.3 million pounds of ready-to-eat salami products. On January 31, the recall was expanded, adding approximately 17,000 pounds of product after Salmonella was isolated from an unopened retail company A peppered salami product collected by the Illinois Department of Public Health...
Pepper tracebacks revealed that the pepper originated from three Asian countries. Based on traceback information, no S. Montevideo was isolated from samples collected earlier in the distribution chain than company A. The number of S. Montevideo cases with the outbreak strain identified by PulseNet returned to the baseline of sporadic cases by early 2010...
In September 2008, an outbreak of Salmonella Rissen infections was associated with ground white pepper (J. Higa, CDC, personal communication, 2009). An increasing number of dried spice recalls have occurred over the past several years, with only two during the 1990s and 16 during 2000--2004. Effective methods exist to treat spices, including steam, ethylene oxide treatments, and irradiation. However, companies are not required to treat spices, and manufacturers are not required to use treated spices in their products. These methods have increased importance given the frequent use of spices in ready-to-eat foods and the potential for contaminated spices to cause widespread outbreaks. FDA is working with spice trade organizations and with other agencies to develop recommendations on spice safety standards and to safeguard against contaminated spices entering commerce..."
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5950a3.htm?s_cid=mm5950a3_w
As of April 30, 2010, a total of 272 patients from 44 states and the District of Columbia were reported; illness onset dates ranged from July 1 to April 14, 2010. Median age of patients was 37 years (range: <1--93 years); 53% (144 of 272) were female. Twenty-six percent (52 of 203) were hospitalized; no deaths were reported...
On January 23, 2010, company A voluntarily recalled approximately 1.3 million pounds of ready-to-eat salami products. On January 31, the recall was expanded, adding approximately 17,000 pounds of product after Salmonella was isolated from an unopened retail company A peppered salami product collected by the Illinois Department of Public Health...
Pepper tracebacks revealed that the pepper originated from three Asian countries. Based on traceback information, no S. Montevideo was isolated from samples collected earlier in the distribution chain than company A. The number of S. Montevideo cases with the outbreak strain identified by PulseNet returned to the baseline of sporadic cases by early 2010...
In September 2008, an outbreak of Salmonella Rissen infections was associated with ground white pepper (J. Higa, CDC, personal communication, 2009). An increasing number of dried spice recalls have occurred over the past several years, with only two during the 1990s and 16 during 2000--2004. Effective methods exist to treat spices, including steam, ethylene oxide treatments, and irradiation. However, companies are not required to treat spices, and manufacturers are not required to use treated spices in their products. These methods have increased importance given the frequent use of spices in ready-to-eat foods and the potential for contaminated spices to cause widespread outbreaks. FDA is working with spice trade organizations and with other agencies to develop recommendations on spice safety standards and to safeguard against contaminated spices entering commerce..."
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5950a3.htm?s_cid=mm5950a3_w