A Rhode Island company is recalling 1,240,000 pounds of its ready to eat products due to a risk of salmonella.  The recall pertains to Daniele’s varieties of ready-to-eat (RTE) Italian sausage products; specifically its salame/salami products that have been prepared with black pepper. The United State’s Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) first became aware of the salmonella contamination during its investigation of another multi-state outbreak of salmonella, the Salmonella serotype Montevideo illnesses. While testing a sample retail product as part of its investigation into the source of the Montevideo illnesses, the FSIS found that the sample Daniele RTE product contained salmonella. While the two salmonella strains were found to be similar, they are not the same strain and, therefore, not part of the same salmonella outbreak. Upon the discovery of the salmonella contamination, the FSIS contacted the company, which decided on a voluntary recall of all products at risk. The FSIS announced the recall and identified it as a Class I Recall with a high health risk. Currently, the source is yet to be identified for both outbreaks, but Daniele believes that the black pepper is to blame for the contamination of Daniele salamis. According to the press release, Daniele is cooperating with FSIS in the investigation and hopes to identify the source of the contamination soon. All recalled packages contain an establishment number “EST. 9992” or “EST. 54” inside the USDA mark of inspection. Ingesting food contaminated with Salmonella can cause salmonellosis. Salmonellosis can be a life-threatening infection, especially to young, elderly, and immunocompromised individuals. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours after ingestion. If you believe you have been sickened by Salmonella, make sure to save any remnants of the suspected foods and contact a health care provider immediately. The full recall list is as follows:

• 10-ounce packages of “DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER.”
• Catch weight packages of “DANIELE PEPPER SALAME.”
• 9-ounce packages of “BLACK BEAR OF THE BLACK FOREST BABY GENOA PEPPER SALAME.”
• 20-ounce packages of “DANIELE DELI SELECTION, GENOA SALAME, SMOKED SALAME, PEPPERED SALAME, RUSTIC SALAME.”
• 340- and 454-gram packages of “DANIELE SURTIDO FINO ITALIANO, SALAMI GENOA CON PIMIENTA, LOMO CAPOCOLLO, SALAMI CALABRESE.”
• 16-ounce packages of “DANIELE ITALIAN BRAND GOURMET PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO.”
• 8-ounce packages of “DIETZ & WATSON ARTISAN COLLECTION PARTY PLATTER PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO.”
• 8-ounce packages of “DANIELE ITALIAN BRAND GOURMET PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO.”
• 16-ounce packages of “DANIELE GOURMET COMBO PACK, PEPPER SALAME, CAPOCOLLO, CALABRESE.”
• 500-gram packages of “DANIELE ITALIAN BRAND GOURMET PACK EMBALLAGE ASSORTI GOURMET ITALIEN, HOT CALABRESE, PEPPER SALAME, CALABRESE PIQUANT, SALAMI AU POIVRE, HOT CAPOCOLLO, CAPOCOLLO PIQUANT.”
• 8-ounce packages of “BOAR’S HEAD BRAND ALL NATURAL SALAME COATED WITH COARSE BLACK PEPPER.”
• Catch weight packages of “DIETZ & WATSON ARTISAN COLLECTION, BABY GENOA PEPPER SALAME, MADE WITH 100% PORK COATED WITH BLACK PEPPER AND PORK FAT.”
• 20-ounce variety packages of “DANIELE DELI SELECTION, GENOA SALAME, SWEET SOPRESSATA, PEPPERED GENOA, MILANO SALAME.”
• 21-ounce variety packages of “DANIELE GOURMET ITALIAN DELI SELECTION, SWEET SOPRESSATA SALAMI, PEPPERED GENOA SALAMI, HOT SOPRESSATA SALAMI, MILANO SALAMI, SALAMI SOPRESSATA DOUX, SALAMI GENOA POIVRÉ, SALAMI SOPRESSATA PIQUANT, SALAMI MILANO.”
• 7-ounce packages of “DANIELE SALAME BITES PEPPER SALAME.”
• 14-ounce packages of “DANIELE GOURMET ITALIAN DELI SELECTION ASSORTMENT DE FINES CHARCUTERIE ITALIENNE, SWEET SOPRESSATA SALAMI, MILANO SALAMI, SALAMI SOPRESSATA DOUX, SALAMI MILANO.”
• Catch weight packages of “DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER.”
• 32-ounce variety packages of “DANIELE DELI SELECTION, GENOA SALAME, SWEET SOPRESSATA, PEPPERED GENOA, MILANO SALAME.”

President Obama this week nominated physician Elisabeth Hagen to fill the top food safety position at the Department of Agriculture, a move that has surprised food safety advocates.  The nomination comes almost a year into an administration in which food safety was to be a top priority.

Dr. Hagen is a relative unknown in the food safety field, and her nomination comes as a surprise in large part because she has only four years of direct experience with food safety.  According to the Washington Post, most of Hagen’s career has been spent as an infectious disease specialist.  In 2006, she signed on with the USDA‘s Food Safety and Inspection Service, where she eventually served as chief medical officer.

Food safety advocacy groups are hesitant about the nomination because of the limited information available on Hagen, the Consumer Federation of America has said it is looking forward to working with Dr. Hagen.  Meat industry groups have also praised Hagen’s nomination.  The American Meat Institute’s Patrick J. Boyle was quoted in the Washington Post praising Hagen’s “background, skills and vision.”

Hagen’s nomination is not expected to encounter strong political opposition.

The USDA announced yesterday that 864,000 pounds of beef products are being recalled by a Montibello, California manufacturer after the discovery of potential e. Coli contamination.  Media reports indicate that the company, Huntington Meat Packing, discovered the problem during a routine safety check.  The products are reported to have been shipped between January 5th and 15th of this year, and February 19 and May 15th of 2008.  So far there have been no reports of illnesses, but officials have directed consumers to check for establishment code EST. 17967 on the products’ USDA label.

According to a media report, two samples of Toll House cookie dough had tested positive for e.coli bacteria at a Virginia factory last Wednesday. None of the tainted dough had left the fatory according to the company. The company also said it will shut down its plant and when it reopens it will use flour that has been heated to kill the bacteria. The FDA said it is investigating the incident.This follows on a June 2009 outbreak in which 72 people in 30 sates became ill after being linked to the same cookie dough.

On December 24^th, the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture issued a Class I (the highest level) recall for beef produced by National Steak and Poultry, an Owasso, Oklahoma based company.  The recall pertains to 240,000 pounds of beef products that have been contaminated with O157:H7, the deadly strain of E. coli. The USDA became aware of the contamination after the non-intact steaks were associated with E. coli illnesses in Colorado, Iowa, Kansas, Michigan, South Dakota, and Washington. The packages containing the affected products have been shipped to restaurants nationwide and bear labels with the establishment number “EST. 6010T” inside the USDA mark of inspection, a case code listed below, and packaging dates of “10/12/2009,” “10/13/2009,” “10/14/2009,” or “10/21/2009.” Common symptoms of E. coli poisoning include bloody diarrhea, dehydration, and kidney failure. It is recommended to make sure that all beef products are cooked to 160°F to ensure that all bacteria have been eliminated. If you suspect that you or a loved one have been poisoned, do not discard any left-over beef product. Instead, immediately contact a physician and an attorney.

The products subject to recall include:

• 4-ounce “NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “SC68408.”
• 6-ounce “NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “SP680608.”
• 8-ounce “NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “SC68808”
• 9-ounce “NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “SC68908.”
• “NATIONAL STEAK AND POULTRY BONELESS BEEF TIPS,” with an identifying case code of “69108.”
• “NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK” with an identifying case code of “XXSP68008.”
• “NATIONAL STEAK AND POULTRY SAVORY SIRLOIN TIPS” with an identifying case code of “XX69008.”
• 5-ounce “NATIONAL STEAK AND POULTRY BACON WRAPPED BEEF FILLET,” with an identifying case code of “23508.”
• “NATIONAL STEAK AND POULTRY USDA SELECT BEEF SHOULDER MARINATED TENDER MEDALLIONS” with an identifying case code of “23289.”
• “NATIONAL STEAK AND POULTRY 75% BONELESS BEEF TRIMMINGS,” with an identifying case code of “33575.”
• “NATIONAL STEAK AND POULTRY BEEF TRIMMINGS,” with an identifying case code of “36545.”
• “NATIONAL STEAK AND POULTRY BEEF SIRLOIN PHILLY STEAK,” with an identifying case code of “88008.”
• 4-ounce “EGN BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “680425.”
• 7-ounce “EGN BONELESS BEEF SIRLOIN TRI TIP STEAK,” with an identifying case code of “69725.”
• 9-ounce “EGN BONELESS BEEF SIRLOIN TRI TIP STEAK,” with an identifying case code of “680925.”
• 7-ounce “KRM BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “680715.”
• 9-ounce “KRM BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “680915.”
• 12-ounce “KRM BONELESS BEEF SIRLOIN STEAK,” with an identifying case code of “680215.”
• 8-ounce “CARINO’S BONELESS BEEF OUTSIDE SKIRT STEAK,” with an identifying case code of “130874.”
• “CARINO’S BONELESS BEEF OUTSIDE SKIRT STEAK PIECES,” with an identifying case code of “13074.”
• “MOE’S BEEF STEAK,” with an identifying case code of “78027.”