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Marler Blog Providing Commentary on Food Poisoning Outbreaks & Litigation

Bill Marler Calls on Bologna Company to Put Customer Safety First

Attorney Bill Marler of the nation’s leading food safety law firm, Marler Clark, today called on Pennsylvania-based Palmyra Bologna Company, Inc. to reconsider its commitment to the safety of its customers in the wake of a recent E. coli outbreak linked to Lebanon bologna sold in five states.

“The onus is on Palmyra Bologna to make sure its products are not only tasty, but that they are also fit for human consumption,” said Marler.  “Unfortunately, Palmyra failed in this and its customers are paying the price.”

On March 22, a recall was issued for 23,000 pounds of the Palmyra Bologna’s Lebanon bologna after the Centers for Disease Control and Prevention (CDC) announced that the product to be the cause of an E. coli O157:H7 outbreak that has sickened at least 14 people the following 5 states: Maryland (3 cases), New Jersey (2 cases), North Carolina (1 case), Ohio (2 cases) and Pennsylvania (6 cases).

Marler noted that this is the second time Palmyra Bologna-made Lebanon bologna has been linked to a foodborne illness outbreak.  In 1995 the company issued a recall of 550,000 pounds of Lebanon bologna after 26 people were made ill with Salmonella. 

Meat used in the production of Lebanon bologna is not heat-treated to temperatures that would kill foodborne pathogens like E. coli, therefore the manufacturer must follow a series of procedures to ensure the safety of the meat.

“E. coli infections are completely preventable when food producers make food safety first priority,” Marler added.  “Palmyra chooses to make a riskier product when it manufactures Lebanon bologna, it is the company’s responsibility to account for and deal with risks like E. coli before the product is put in the hands of paying customers.”

  • John Munsell

    Is Lebanon Bologna fully cooked, ready to eat?
    John Munsell

  • I think the answers should have been, yes and yes, but was no and no.

  • Minkpuppy

    Hmmm…I looked up the standard of identity for bologna and the regs say that it’s a fully cooked sausage product. No mention of exceptions for Lebanon Bologna. Unless they’re claiming the curing agents control more than just C. botulinum.

  • dangermaus

    I think I’ve been judged to be a “troll”..

  • Jess C. Rajan, Ph.D.

    This may be fermented stuff. According to 9 CFR § 424.21, (0.5 Percent) “Harmless bacteria starters of the acidophilus type, lactic acid starter or culture of Pediococcus cerevisiae” may be used in lebanon bologna.