Thursday, February 4, 2010

On The Trail of Daniele's Salame Recall

Retail Distribution List For Recalled Meats Linked to Salmonella Outbreak
Updated February 4, 2010

A number of retailers have issued recall notices for one or more of Daniele's cured meats. USDA released on February 4, 2010 an updated retail distribution list for Daniele's recalled meats. As the agency warns that their list might not be complete, please check both the USDA distribution list and the following list periodically for updates on where these products were sold.


  • Stores in Arizona, Colorado, Idaho, Louisiana, Montana, New Mexico, Oregon, Texas, Utah, Washington, Wyoming

BevMo (wine, spirits and food chain in California and Arizona)
  • Stores in California

  • Stores in South Carolina, Tennessee

  • Daniele Italian Brand Gourmet containing Hot Calabrese, Pepper Salami and Hot Capocollo (style# 212095)

  • Dietz & Watson Artisan Collection Baby Genoa Pepper Salame
  • Dietz and Watson Artisan Collection Party Platter Pack

  • Stores in New Jersey

  • Stores in Texas

  • Daniele Peppered Salami, 8 oz. (UPC 7-36436-00049-8)

  • Entire Daniele recall notice posted on Costco website.

  • Stores in New York

  • Stores in Rhode Island

  • Stores in North Carolina, Tennessee

  • Stores in New Jersey

  • Stores in Texas

  • Boar's Head Salame Coated With Pepper
  • Daniele Gourmet Hot Variety Deli Meat
  • Daniele Deli Selection Tray
  • Boar's Head Hot Sopressata Calabrese

  • Stores in Oregon and Washington

  • Stores in District of Columbia, Delaware, Maryland, North Carolina, South Carolina, Tennessee, Virginia

  • Stores in Illinois

  • Stores in New Jersey, Pennsylvania

  • Boar's Head All-Natural Salame Coated With Black Pepper sold in Kroger, QFC, Ralphs, Smith's Food & Drug, Fry's Food and Fred Meyer stores
  • Daniele Salame SPC Gourmet Variety Pack sold in Fry's, Fred Meyer and Smith stores
  • Boar's Head Hot Flat Calabrese Sopressata sold in QFC, King Sooper's, Fred Meyer, and some Kroger stores

  • Stores in Massachusetts, New Hampshire, New Jersey

  • Stores in New Jersey, New York, Pennsylvania

  • Entire Daniele recall list posted on Price Chopper website.

  • Stores in South Carolina

  • Stores in Massachusetts

  • Stores in Indiana

  • Stores in Maryland, Virginia

  • Daniele Spicy Gourmet Variety Pack
  • Black Bear Baby Genoa Peppered Salame

  • Stores in Illinois, Indiana, Michigan, New York, Ohio, Pennsylvania, South Carolina

  • Stores in North Carolina
  • Store in Mobile, AL

  • Store in Knoxville, TN

  • Italian Brand Gourmet Variety Pack, UPC: 7-36436-84729

  • Stores in New York state

  • Entire Daniele recall notice posted on Walmart website.

  • Stores in Maryland, New Jersey, New York and Pennsylvania

  • Stores in Texas

Although Puerto Rico does not appear on the USDA retail distribution list, a recently archived Daniele web page indicates that the Company's products are sold in the following stores:
  • Amigo
  • Costco
  • Grande
  • Sam's Club
  • Pueblo

Costco (Manitoba, Saskatchewan, Alberta, British Columbia)
  • Italian Brand Gourmet Pack
  • Gourmet Italian Deli Selection Tray

Super C (Québec)
  • Gourmet Italian Deli Selection

A recently archived Daniele web page indicates that the Company's products were sold in the following stores:
  • City Club
  • Costco
  • Sam's Club
  • Superama
  • Walmart

  • Daniele Natural Salame coated with coarse black pepper 3oz
  • Daniele Genoa Salame Pepper 1kg

A recently archived Daniele web page indicates that the Company's products were sold in the following stores:
  • Costco
  • E-marts

  • Daniele All Natural Salami Assortment (283g x 3 packs)

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  1. Great stuff. Trying to reach you Phyllis. I'm a journalist at The Oregonian and cover food safety.

  2. The recall involves 1.2 million pounds of sausages including salami made by daniele international.

  3. Why not US make a law to import only steam sterilised spices into US?
    Traders imported steam sterilised whole, crushed and ground spices from us so far faced no such recalls.

  4. @B.K. Vetrivel. Thank you for sharing this. I agree that it makes sense to sterilize spices - either by steam, ethylene oxide or irradiation.


  5. Could it be a processing problem? I am told Daniele uses a low temperature process that may be incapable of fully inactivating Salmonella. Hope the USDA is checking that. In the meantime, I would not eat any Daniele products. If they are saying the Illinois sample was cross contamination form pepper, how do you know if other prodcuts were not similarly contaminated?

  6. @Anonymous. I think cross-contamination may be a major issue here. More recalls would not surprise me.


  7. I truly believe they have a processing problem. Dry salami following processing typically has a pH below 5.2. Most are pH 4.8 +/- .1. Both of these are below the growth reqirements for Salmonella. The problem is sufficient heat is not applied in their process to kill salmonella. They have also isolated a non related strain of salmonella in this incident from Daniele salami. Explain that if pepper is the source. Have they found the salmonela in the pepper in the plant? Not that I am aware of. IT IS A PROCESSING PROBLEM. Buyer beware. Meanwhile, people are getting sick sick with this pepper cause jump to judgement.

  8. @Anonymous. They have found the Salmonella in a previously opened container of pepper at the processing plant. As of CDC's update this evening, FDA has not yet found Salmonella in a previously unopened container of pepper, either at the plant or at the distributor's warehouse. Whether the problem is processing or pepper, it is clear that Daniele meat is the source of the illnesses.

    Salmonella is notoriously good at surviving in environments where it cannot actively reproduce – including cured meats, spices, chocolate, etc. As I microbiologist, I find it very believable that the Salmonella could have originated in the pepper supply. It's easier visualize pepper dust spreading Salmonella through the production environment than to construct a situation where a Salmonella from the processing environment could cross-contaminate a container of pepper.


  9. Phyllis. Here's a possible scenario.
    As you know raw pork is usually contaminated with Salmonella. The pepper is applied to the raw meat during the stuffing operation from a plastic tub. Workers frequently go to the spice room to get more pepper from the pepper berrel and contaminate the pepper berrel with raw meat. The spice room is not refrigerated. This creates a hot spot for the Salmonella to grow. This explains the high incidence of salmonella in the pepper coated product because now the pepper is highly contaminated. It also explians how the salmonella could survive the process...because it was there in such high numbers, And, it explians why no Salmonella was found in unopened pepper.
    The unopened product found positive in Illinois was not pepper coated, but sliced. Sliced, most likely, on the same line to slice pepper coated product, thus cross contamantion. Slicers are very hard to clean as seen in several Listeria outbreaks. Also, slicers can become a hot spot where Salmonella can grow. Even in refrigerated rooms, slicers are very warm inside their housing. Daniele should be checking this also. Seems to me Daniele should be recalling all sliced products from any suspect line.
    It is not easy for me to vizualize pepper dust spreading the problem in the plant...just not very likely.

  10. @Anonymous. While I shan't reject your hypothesis outright, I have several problems with it:
    1. I agree that swine harbor Salmonella in their guts. But the incidence of Salmonella contamination in raw pork meat is not all that high. A USDA reported 2.6% Salmonella-positive hog carcasses in 2008. Studies in Ireland found 3.3% on pork cuts at the abattoir, 2.6% on pork cuts at retail, and 4.4% in retail pork sausages.
    2. I don't know how frequently workers travel between the pepper storage area and the production line. Good manufacturing practices call for limiting traffic between "clean" and "dirty" areas. If someone ignored established procedures, this could create a chance of cross-contamination.
    3. There have been no reports of Salmonella found on the equipment or in the production environment. Nevertheless, I agree with your statement about slicer contamination. I agree that the recall should include all sliced products from any suspect line, regardless of whether the original contaminant came from the pepper or from the meat.
    4. It is very easy for me to visualize pepper dust spreading the problem. I have worked with pepper and other spices in the lab and can testify to the ease with which it spreads bacterial contamination through the air.
    5. The Salmonella contamination may have been restricted to just a few containers of pepper. It's not unusual for labs to "draw a blank" when trying to recover Salmonella from other containers of a suspect ingredient. Distribution is very uneven. We used to have this problem frequently when I worked for the Canadian government. Think "needle in the haystack" and you'll get the picture.

    I very much appreciate your interest in this dialogue, and your thoughtful comments.


  11. Phyllis. So if you assume a 3.0% contamination rate and they process 100,000 lbs per day, which is a low estimate, then they are handling 3000 lbs of Salmonella contaminated pork a day. I think that is a lot.
    The scenario I laid out is quite possible. But, the main point I was trying to make is there is a hot spot somewhere in the process. A place where they are growing Salmonella. They need to find it. The two places I described need to be thoroughly checked. If this turns out to be pepper dust, I owe you a beer...but do not count on that happening. Thanks for the opportunity to chime in.

  12. @Anonymous. Delighted to have you chime in at any time. I won't hold you to the beer - I'm more of a wine drinker, anyway.


  13. FEB 9, 2010 Four people and two states have been added to the tally of those affected by the Salmonella Montevideo outbreak linked to salami processed by Daniele Inc., the Centers for Disease Control and Prevention reported.

    A total of 217 individuals from 44 states and the District of Columbia have been infected with a matching strain of Salmonella Montevideo. Among patients with available information, 26 percent were hospitalized, and no deaths have been reported.

  14. @Anonymous. That is correct, and I expect the toll to climb further.


  15. Remember when I talked about their low temperature process incapable of fully inactivating salmonella. Your pepper dust thoery is not the cause.

    WASHINGTON, February 16, 2010 – Daniele International Inc., an establishment with operations in Pascoag and Mapleville, R.I., is expanding its January 23 recall to include approximately 115,000 pounds of salami/salame products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

    The recall is being expanded as a result of a confirmed finding of Salmonella in an unopened salami product tested by FSIS, and by ingredient testing performed by the company. The product was sampled during the course of an ongoing investigation of a multi-state outbreak of Salmonella serotype Montevideo illnesses. These products were not subject to recall previously because they are not sausage products that contain black pepper on the external surface, or packaged with such products. Based on preliminary testing results, the company believes that crushed red pepper may be a possible source of Salmonella contamination.

    Further testing is ongoing at a state health partner laboratory, and may determine if the product contained the Salmonella Montevideo strain associated with the multi-state outbreak. The Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), FSIS, state health and agriculture departments, and Daniele International are cooperating in this investigation. The CDC has posted information about the multi-state outbreak on its website ( but the investigation is ongoing and the root cause of the contamination has not yet been determined.
    FSIS is continuing to work with the CDC, FDA, affected state public health partners, and the company on the investigation and will update the public on the progress of this investigation as information becomes available.


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