Salmonella Blog - Surveillance & analysis on salmonella news & outbreaks

Kroger Co. is recalling two onion soup and dip mixes because of possible salmonella contamination.  The grocer said an ingredient in its Kroger Onion Soup & Dip Mix and Kroger Beefy Onion Soup & Dip Mix may have been contaminated with the bacteria.

The mixes were sold in a number of states and are being recalled from its Kroger, Dillons, Fry's, King Soopers, City Market, Smith's, Food 4 Less, Jay C, Scott's, Owen's, Baker's, Gerbes, Hilander and Pay Less stores.

No illnesses have been reported in connection with the products. But eating food contaminated with salmonella can cause salmonellosis, a potentially life-threatening bacterial foodborne illness.

Wholesome Spice of Brooklyn, NY is recalling all lots of 25 lb boxes of Crushed Red Pepper sold between 4/6/09 and 1/20/10, because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The 25 lb boxes of Crushed Red pepper were distributed in the Northeastern U.S.. The product was not sold on the retail level to consumers.

The Crushed Red Pepper product is packaged in a clear plastic bag which is placed inside of a cardboard box with an adhesive white label with a blue border and blue and black lettering. The brand name on the product labels is WHOLESOME SPICES. The product name is listed as CRUSHED RED PEPPER.

In the above news release, Wholesome Spice said, “It cannot be determined at this time if this product has been related to any illnesses to date.”

But Ernest M. Julian, Rhode Island’s chief of food protection, said it was “highly likely” that Wholesome’s crushed red pepper had led to illness.

The 238 people who had confirmed cases of salmonella in this outbreak included at least one who had eaten Daniele’s “Hot Salame Panino.” The person did not have any of the panino left at home, but salmonella was found in a sample of panino from the Daniele plant and also in samples of Wholesome crushed red pepper.

“Can you say it definitely made someone sick? Not really,” Julian said. “Is it highly likely that was the cause of the illness? Yes.”

Salmonella causes diarrhea, fever and abdominal cramps 12 to 72 hours after infection, and the illness usually lasts four to seven days. Most people recover without treatment, but infants, the elderly and people with weakened immune systems sometimes develop severe illness. In this outbreak, at least 46 people were hospitalized, but no deaths have been reported.

The Food and Drug Administration, along with the Centers for Disease Control and Prevention and the U.S. Department of Agriculture’s Food Safety and Inspection Service, continues to work closely with the Rhode Island Department of Health and other states in the investigation of an outbreak of Salmonella Montevideo infections associated with certain Italian-style sausage products including salami/salame.

The CDC reports that 230 people have been infected with a matching strain of Salmonella Montevideo in at least 44 states and the District of Columbia. The CDC and public health officials in multiple states conducted an epidemiologic study by comparing foods eaten by 41 ill and 41 well persons. Analysis of this study identified salami/salame as a possible source of illness: http://www.cdc.gov/salmonella/montevideo/index.html.

Daniele International Inc. has recalled a variety of ready-to-eat Italian style meats. The recalled products, including salami and Hot Sopressata Calabrese, are regulated by the USDA-FSIS. A complete listing of all recalled products and a list of the stores that sold these products can be found at: http://www.fsis.usda.gov/News_&_Events/Recall_006_2010_Expanded_021610/index.asp.

Recent samples of black pepper collected by the Rhode Island Department of Health at Daniele International Inc. tested positive for Salmonella. One sample from an open container matched the outbreak strain.

The FDA is actively investigating the supply chain of the black pepper used in the manufacturing of the recalled meat products to see if it poses a risk to consumers. The Agency has collected and analyzed nearly 70 domestic and imported black pepper samples. All of FDA’s samples have tested negative for the outbreak strain of Salmonella.

The FDA is continuing to investigate the possibility that pepper might be responsible for this outbreak and has not yet reached any conclusion. In abundance of caution, both of Daniele International Inc.’s immediate suppliers of pepper have temporarily placed the remaining supply of black pepper in potentially affected lots on hold while FDA continues its investigation.

The recalled meat products have an extended shelf life up to one year. Therefore, recalled products may still be in grocery stores and in consumers’ homes, including in the freezer. Consumers are advised to visit the USDA-FSIS web site for a list of the recalled products and labels to make sure they do not have any of them in their homes. If they do, consumers should throw the products away immediately.

Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (infected aneurysms), endocarditis and arthritis. Individuals having consumed any Italian sausage products and who may be experiencing these symptoms should contact a health professional immediately. For details on Salmonella sources, symptoms, and treatment, please refer to the Salmonella page on FoodSafety.gov: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/salmonella.html.

Trader Joe's is recalling select lot codes of 7.4-ounce boxes of a certain type of granola bar because they may be contaminated with salmonella.  The Monrovia-based grocery chain warns that boxes of "Trader Joe's Chocolate Chip Chewy Coated Granola Bars" with use by dates of 16JUL10H2 and 17JUL10HI may be affected, Trader Joe's officials said in a written statement.

"As a precaution," the statement said, "all of the product has been removed from sale and has been destroyed. To date, we have received no reports of illness related to these Chocolate Chip Chewy Coated Granola Bars."

The recalled bars were manufactured by Bloomfield Bakery, a subsidiary of Ralcorp Holdings Inc.

The Rhode Island Department of Health (HEALTH) announces that recent test results strongly suggest black pepper is the source of the Salmonella outbreak associated with Daniele Inc. Daniele purchased black pepper from two different distributors (Mincing Oversees Spice Company and Wholesome Spices) who buy imported black pepper. Samples of pepper from both distributors have tested positive for Salmonella. All other tests of employees and the facilities are negative at this time. These findings are consistent with Daniele Inc.’s history of no Salmonella findings by in-house testing and USDA periodic testing. No additional food items have been added to the recall list.

As part of the outbreak investigation, it was determined that both distributors who supplied black pepper to Daniele imported pepper from common sources.

“These recent findings show that black pepper used during the manufacturing process at Daniele was the likely source of this outbreak,” said Director of Health David R. Gifford, MD, MPH. “This outbreak only underscores the importance of closely monitoring food that is imported from other countries as they may not have the same food safety standards as we do.”

Daniele now purchases black pepper that has already been treated to assure the elimination of Salmonella and other infectious organisms. Daniele is testing all lots of new products before they leave the manufacturing plant for distribution. In addition, the company continues to clean and sanitize all areas and equipment to ensure safe products.

HEALTH is working with FDA to determine any other distribution of this black pepper in Rhode Island.