A Salmonella Outbreak Has Spread To 17 States And It's Linked To Italian Meats

[Omaha Steve]

Source: NPR

By DEEPA SHIVARAM

You might want to wait before making your next charcuterie board.

The Centers for Disease Control and Prevention says it is investigating two salmonella outbreaks in 17 states that are linked to Italian meats like "salami, prosciutto, and other meats that can often be found in antipasto or charcuterie assortments."

There is an active investigation underway, but no recalls have been announced.

As of Tuesday, 36 people had fallen ill and 12 were hospitalized, the CDC said. The numbers could be higher, though, because many who have salmonella symptoms don't seek medical care. It also takes three to four weeks to figure out whether a sick person is part of the outbreak.


Read more: https://www.npr.org/2021/08/26/1031239986/a-salmonella-outbreak-has-spread-to-17-states-and-its-linked-to-italian-meats

[Ninga]

1. Momma Mia! Mr Ninga will have to forego his favorite Italian deli tomorrow and not get his

Friday fav…the.. Big Guido…on crusty Italian sub roll.

[Jilly_in_VA]

2. Can't be the ones sold at Costco

We've devoured two packages of them and we're fine.

[Evolve Dammit]

3. God dammit! That is over-the-top-enough. You're not getting my salami unless it's from my cold,

dead hands. Cappacola either. Maybe the end times are nigh. Is nothing sacred??

[IronLionZion]

4. I thought those meats were cooked

I have some trader joe's prosciutto that I guess I'll have to heat before using in salads or sandwiches. damn.

[Old Crank]

14. Proscutto

Is dry cured and not cooked. The method is the same for the French Jambon Sec and the Spanish Serrano ham. Most are salt vured in caves for 18-24 months.

For your prosciutto try wrapping it around a sausage and frying or grilling it.

[PoliticAverse]

5. ...

[caraher]

6. The CDC page makes it seem like this is over?

The cases they show seemed to peak in June, though they offer the caveat, "... recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak."

The recommendation to heat the meat to 165 F is for folks defined as high risk

You are at higher risk for severe Salmonella illness if you are 65 years or older, or if you have a health condition or take medicines that lower your body’s ability to fight germs. Children younger than 5 years are also more likely to get very sick from Salmonella.

Until we identify which Italian-style meats are making people sick, heat all Italian-style meats to an internal temperature of 165°F or until steaming hot before eating if you are at higher risk. Italian-style meats include salami, prosciutto, and other meats that can often be found in antipasto or charcuterie assortments. Heating food to a high enough temperature helps kill germs like Salmonella.

[harumph]

7. I want to point out that they're saying "Italian Style" meats

and haven't even identified the source company. Italian Style may
not mean and probably does not mean made in Italy.

[BumRushDaShow]

8. You have to click the link at the OP's NPR article to get to CDC's page

where they have this -

Investigation Details

Posted August 26, 2021

August 26, 2021

Since the notice on August 24, 2021, CDC combined the outbreak of Salmonella Infantis infections and the outbreak of Salmonella Typhimurium infections into one investigation. As of August 26, the data for the two outbreaks will be reported together. No new cases have been reported since the previous notice.

Epidemiologic data show that Fratelli Beretta brand prepackaged Uncured Antipasto trays may be contaminated with Salmonella and may be making people sick.

Epidemiologic Data

As of August 25, 2021, a total of 36 people infected with either the Salmonella Infantis (13) or Salmonella Typhimurium (23) strain have been reported from 17 states (see map). Illnesses started on dates ranging from May 9, 2021, to July 27, 2021 (see timeline).

The true number of sick people in the outbreaks is likely much higher than the number reported, and the outbreaks may not be limited to the states with known illnesses. This is because many infected people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.

State and local public health officials interviewed people about the foods they ate in the week before they got sick. Officials also obtained sick people’s shopper records with their consent.

Of the 25 people with information, 22 (88%) reported eating a variety of Italian-Style meats. Among 15 people who remembered the specific product or had shopper card records showing a purchase, 14 had Fratelli Beretta brand prepackaged Uncured Antipasto trays.

Public Health Actions

CDC is advising people not to eat Fratelli Beretta brand prepackaged Uncured Antipasto trays with “best by” dates on or before February 11, 2022. This does not include Italian-style meats sliced at a deli. The investigation is ongoing to determine if additional products are linked to illness.


https://www.cdc.gov/salmonella/italian-style-meat-08-21/details.html

[forgotmylogin]

9. I forward it to my Italian friend.

He'll love the scare quotes "Italian meats like 'salami'."

[Initech]

10. Ah man, where am I supposed go practice my Italian now?

[emmaverybo]

11. Not my grandmother's cold cuts! Well, let them eat wreathe cake.

[abqtommy]

12. I had to go look up "charcuterie"...

What Is Charcuterie?

In the French tradition, charcuterie (pronounced "shahr-ku-tuh-ree&quot is the art of preparing and assembling cured meats and meat products. The idea of charcuterie has become very popular outside of France, and the term has evolved to include a variety of foods besides meat. A charcuterie board is an assortment of meats, cheeses, artisan breads, olives, fruit, and nuts, all artfully arranged on a serving board. If you want to offer charcuterie on your menu, we'll explain the basics, identify some of the most popular types of charcuterie, and help you make an impressive completed board.

https://www.webstaurantstore.com/blog/2318/what-is-charcuterie.html

Or as the character Fred Sanford would say, "horse divers".

[Old Crank]

15. Here in Munich

We have the equivalent, Brotzeit. Literally bread time. Can be had for lunch or dinner but dinner is more traditional. Served on a wood slab with a variety of cured meats, cheese and gurkens and onion with radish. Dark bread, butter and mustard.

[DenaliDemocrat]

13. These are not "Italian style", these are American knockoffs

That are not produced in the same way due to FDA and Dept of Ag.

European style uses more salt, lower temperatures, and more time to reduce Aw down below 80%, at which point, bacteria cannot grow.

American style uses heavy doses of dextrose and higher temps to quickly feed bacteria that produce acid to quickly reduce pH to below 5.

It’s why all American salami tastes sour like summer sausage and is an inferior product. Real salami is much less sour. Like comparing real fermented sauerkraut to the crap infused with vinegar.

Whole muscle cures like prosciutti are sterile inside and do not contain bacteria.

[Old Crank]

16. I agree

With that. The cure time for Prosciutto, Serrano, and Jambon Sec is 18-24 months. Historically in large caves. So that makes the real thing expensive.

The same problem can happen with European cheeses. Raw milk cheese can't be imported unless it has been aged at least 6 months. There are a large number of fresh cheeses that can't come into the US.

[DenaliDemocrat]

17. Actually the cure time is 2 weeks to 30 days

Under salt depending upon the salt box method or equilibrium curing. Drying time is 18 to 24 months. I use equilibrium cure at about 3.5% salt, wash with dirty wine that I save from the primary fermentation. I do not add aromatics. I feel they are a waste for prosciutti.

I have a source for both mangelista hogs and mule foot hogs - both lard breeds. I would love to finish a hog on fall apples and acorns one day. I do about four per year.