Tip o” the blog to www.efoodalert.com for posting the update FAQ’s from Daniele:

Daniele, Inc. Frequently Asked Questions (FAQs)

Q: Why is this product being recalled?

A: Samples of the black pepper used to coat some of our products have tested positive for salmonella. A sample of the recalled product has been linked to an outbreak of salmonellosis.

My emphasis.

Q: Are plant operations suspended?

A: We have suspended new production of all Pepper-Coated Salame products included in the recall. In addition, we have stopped using pepper from our inventory and switched to using only pasteurized pepper.

According to FSIS, Daniele International Inc., an establishment with operations in Pascoag and Mapleville, R.I., is recalling approximately 1,240,000 pounds of ready-to-eat (RTE) varieties of Italian sausage products, including salami/salame, in commerce and potentially available to customers in retail locations because they may be contaminated with Salmonella.

The CDC reports a total of 189 individuals infected with a matching strain of Salmonella Montevideo have been reported from 40 states since July 1, 2009. The number of ill persons identified in each state with this strain is as follows: AL (2), AZ (5), CA (30), CO (3), CT (4), DE (2), FL (2), GA (3), IA (1), ID (2), IL (11), IN (3), KS (3), LA (1), MA (12), MD (1), ME (1), MI (1), MN (4), MO (1), NC (9), ND (1), NE (1), NH (1), NJ (7), NY (15), OH (9), OK (1), OR (8), PA (3), RI (2), SC (1), SD (3), TN (4), TX (7), UT (7), VA (1), WA (14), WV (1), and WY (2).

So, Daniele, why not tell the public where you got the pepper?  Where is the FSIS and FDA on this?

  • Among spices, black pepper is highly appreciated and Brazil is one of the largest producers of it in the world. However, spices may reach consumers presenting poor quality, due to the loss of volatile compounds, microbial contamination or even due to insect infestation. Salmonella spp. frequently contaminate ground black pepper and may be recovered from products with low levels of free water, even after they have been submitted to high temperatures. The objective of this trial was to evaluate the behavior of a Salmonella Rubislaw strain on ground black pepper (Piper Nigrum L.), as well as to study the effects of water activity (Aw) and storage temperature (5, 25 and 35 √Ǭ∞C) for 2 and 15 days.

  • In order for bacteria to survive, there would have had been some moisture of some kind in the black pepper prior to grinding it up. Otherwise I would think the meat would be more suspect than a dry spice.