A Class I FSIS recall means that this is a health hazard situation in which there exists a reasonable probability that the use of the recalled product will cause serious, adverse health consequences or death.

As we’ve noted, the FSIS continues to collaborate with states, the U.S. Centers for Disease Control and Prevention (CDC), and the U.S. Food and Drug Administration (FDA). MeatPoultry.com noted that collaboration includes public health and agriculture officials in New York, New Jersey, and other states.

The Salmonella Heidelberg infection cluster is linked to Schreiber Processing Corporation’s kosher chicken liver product which is labeled as kosher broiled chicken liver, but which is not ready-to-eat, was only partially cooked, and requires additional cooking prior to consumption.

The most recent outbreak illness figures were released on November 21 by the CDC and reveal that 179 illnesses, due to Salmonella Heidelberg with the outbreak pattern, have been linked to the Schreiber chicken livers, said MeatPoultry.com. In all, 99 illnesses have been reported in New York, 61 in New Jersey, 10 in Pennsylvania, 6 in Maryland, 2 in Ohio, and 1 in Minnesota. This Salmonella Heidelberg strain is different from the Salmonella Heidelberg strain linked to ground turkey recalled this year.

So-called DNA “fingerprinting” is being used by public health investigators to isolate the Salmonella bacteria obtained through diagnostic testing in collaboration with pulsed-field gel electrophoresis (PFGE). This testing is being used to identify those illness included in this outbreak, said MeatPoultry.com. Investigators are also using PulseNet data, which is, explained MeatPoultry.com, a national sub-typing network comprised of state and local public health labs and federal food regulatory labs; all oversee food borne infection surveillance at a molecular level.

The Salmonella Heidelberg PFGE pattern involved in this outbreak turns up often in the United States; therefore, some cases exhibiting this pattern might not be connected to this outbreak, MeatPoultry.com pointed out.

FSIS’ investigation, to date, reveals that the tainted chicken was distributed to New York, New Jersey, Pennsylvania, Maryland, Minnesota, Ohio, Rhode Island, and Florida. Those sickened range from under one year of age to 97 years; the median age is 13, said MeatPoultry.com. About 49% of those sickened are female and, of those on which information is available, 20% have been hospitalized. No deaths have been linked to this outbreak according to current reporting data.

As we’ve mentioned, the Salmonella Heidelberg outbreak strain was isolated by the New York State Department of Agriculture and Markets from samples of Schreiber Processing broiled chicken livers, and chopped chicken livers produced at retail from these livers. The chopped product would have been repackaged and will not bear original packaging information. It remains unclear at this time if this strain has any drug resistance.

MSNBC says that illnesses have been reported as recently as September 13, citing the U.S. Centers for Disease Control and Prevention (CDC). Of concern, say health officials, is that consumers might have potentially contaminated Cargill Meat Solutions Corp. poultry in their homes. The turkey chubs, patties, and other recalled products are often frozen and kept for months before consumption, MSNBC pointed out.

The outbreak involves the Salmonella Heidelberg pathogen, which is drug resistant to four commonly prescribed antibiotics: ampicillin, gentamicin, tetracycline, and streptomycin.

CDC tracking reveals that illnesses were first reported in March, peaking in early June; however, sickness reports continued well after Cargill’s original August 3rd recall of 37 million pounds of meat. An additional recall of 185,000 pounds of meat was implemented September 11. Victims have been as young as 1-year of age and as old as 90; the median age is 23 and 38 people have been hospitalized, according to available data, said MSNBC.

The outbreak has been linked to ground turkey products made at Cargill’s Springdale, Arkansas facility. The outbreak strains were confirmed by investigators with tests of retail samples, samples taken from patients’ homes, and samples taken from Cargill’s Springdale plant, noted MSNBC. Meanwhile, the U.S. Department of Agriculture’s (USDA) health alert issued July 29 remains in effect, said MSNBC, noting that the USDA advises consumers to fully cook ground turkey to an internal temperature of at least 165 degrees Fahrenheit; good cooking hygiene is also urged.

The recalled poultry bears establishment number P-963 inside the USDA mark of inspection; a complete list of recalled Cargill ground turkey brands and products can be accessed at the USDA Web site.

The CDC reminds consumers to check their homes for recalled ground turkey products, as they should not be eaten, and should be returned to where they were originally purchased. Salmonella infection can cause diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. Though most victims recover in about a week without treatment, severe diarrhea may require hospitalization. Older adults, infants, and those with impaired immune systems are more likely to have a severe illness from Salmonella infection.

In August, Cargill recalled another 35.7 million pounds of ground turkey from the same plant in Springdale, Arkansas. Both recalls were deemed Class I actions by the FSIS, which means that the recalls represent a health hazard situation in which there exists a reasonable probability that the use of the recalled product will cause serious, adverse health consequences or death.

The ground turkey recalled in August was linked to one death, over 100 illness, and dozens of hospitalizations in a 30-state Salmonella outbreak. Cargill was forced to temporarily cease production at the Springdale plant. According to a spokesperson, new USDA-approved safety protocols have since been implemented there.

Cargill has been named in at least two lawsuits stemming from the ground turkey Salmonella outbreak. The parents of a year-old Oregon allege she developed Salmonella poisoning when she was 10-months old and was hospitalized for one week after eating spaghetti and meatballs made with tainted ground turkey.. Another lawsuit was filed against Cargill on behalf an Arizona man who claims he was hospitalized with the outbreak strain of Salmonella in June.

On August 3rd, Cargill recalled a massive 36 million pounds of various types of its ground turkey in response to the deadly outbreak.

The recall involves fresh and frozen ground turkey chubs and retail trays of ground turkey meat and patties, said NewsInferno. Recalled turkey was sold under Honeysuckle White, Giant Eagle, Riverside, HEB, Kroger, Safeway, Fit & Active, Shady Brook Farms, and Spartan brands.

The current figures include newly reported cases from February 27th and August 9th and involve the original Salmonella outbreak strain and a new, very similar, related Salmonella strain said the U.S. Centers for Disease Control and Prevention (CDC), wrote MSNBC. Because the latest figures are from August 9th, more illnesses are expected.

Initial contamination was linked to an antibiotic-resistant strain of Salmonella called Salmonella Heidelberg, said MSNBC. The second strain is closely related to the first and was discovered via genetic fingerprinting. A total of 73 patients have provided full information and, of these, over one-third required hospitalization, said the CDC, according to MSNBC.

The recall has prompted at least two lawsuits. The first was filed against Cargill in early August on behalf of a man from Arizona who alleges he was hospitalized with Salmonella Heidelberg in June, reported NewsInferno.

The second lawsuit was brought by the parents of a one-year-old Oregon girl, Ruby Jane Lee, who fell ill with the antibiotic-resistant Salmonella strain after eating a tainted ground turkey meatball from a spaghetti and meatball dinner her dad made, said NewsInferno. According to her parents, Ruby Jane Lee fell ill when she was 10 months old and suffered from diarrhea and high fever; she required one week of hospitalization.

The outbreak associated with Cargill ground turkey sickened over 100 people in 31 states and involved an antibiotic-resistant Salmonella strain called Salmonella Heidelberg. Of the 107 people sickened, about 40 percent required hospitalization. One death was reported.

Cargill has resumed ground turkey production at the Arkansas plant involved, which was closed after the outbreak strain of Salmonella was found at the facility. Limited production of 93 percent ground lean ground turkey resumed; it remains unclear when 85 percent lean product production will start, the Minneapolis Star-Tribune is reporting.

New safety steps that were approved by the U.S. Department of Agriculture (USDA) have been implemented, according to the Star Tribune report. An existing antibacterial wash for newly-slaughtered birds has been increased by 25 percent, and two antibacterial washes were implemented for different points in the production process, a company official told the Star Tribune.

A second lawsuit has been filed against Cargill by the family of a victim of the Salmonella outbreak, said the Star Tribune. This claim was filed by a couple in Oregon who allege their 1-year-old daughter fell ill with Salmonella Heidelberg after she ate a turkey meatball contaminated with the pathogen. The child suffered from diarrhea and a high fever and was hospitalized for seven days, according to the lawsuit. According to a Reuters report, the little girl, Ruby Jane Lee, was only 10-months-old when she fell ill, said Reuters.

Earlier this month, Cargill was hit with the first lawsuit related to the Salmonella outbreak. It was filed by a 38-year-old man from Arizona who alleges he was hospitalized due to infection with Salmonella Heidelberg.

The Star Tribune pointed out that the Salmonella involved in this outbreak antibiotic resistant, making treatment more difficult and hospitalization more likely, citing the U.S. Centers for Disease Control and Prevention (CDC).

According to Reuters, the resulting recall is one of the largest meat recalls in U.S. history. The recalled involved a number of brands, including Honeysuckle White, Shady Brook Farms, Kroger, and Safeway, Reuters noted.

Since March, at least 76 people in 26 states have become sick after eating ground turkey, which the Department says is linked to a genetic fingerprint of salmonella detected in fresh or frozen ground turkey consumed across the nation.

Health officials confirmed their findings from roughly 58 people who became ill. Their ages range from less than a year to age 88.

At least 22 individuals have been hospitalized, reported the Centers for Disease Control and Prevention.

Cultures of four ground turkey samples purchased from retail locations between March 7 and June 27 revealed the outbreak strain of salmonella Heidelberg, reported MSNBC News.

Health officials are concerned because the strain appears to be resistant to many common antibiotics, which could complicate treatment and increase the risk of hospitalization and serious illness.

According to officials, reports of infections began on or after March 9 and have continued through August 1.

The Department advised that consumers thoroughly cook fresh or frozen ground turkey.

The symptoms of salmonella infection include diarrhea, fever and abdominal cramps 12 to 72 hours post infection.

The study published online in Morbidity and Mortality Weekly Report reported “of the 19,089 infections, 4.247 hospitalizations and 68 deaths from foodborne pathogens in 2010,” Salmonella infection was the most common and accounted for 2,290 hospitalizations and 29 deaths.

Every year there are approximately 1,000 reported outbreaks; however, most reported foodborne illnesses are not part of a recognized outbreak. Although the U.S. performs outbreak investigations, preventing infections remains a challenge due to the numerous changes in U.S. food supply, says the report.

In the U.S., Salmonella is the cause for an estimated $365 million in yearly direct medical costs. Thomas R. Frieden, MD, MPH, Director of the CDC, said the challenge of lowering Salmonella infections is heightened because various foods such as meats, eggs, produce and processed foods can easily become contaminated, reported MedPage Today.

“Finding the source can be challenging because it can introduced in many different ways,” said Frieden.

The study data was obtained from FoodNet, a program that conducts active, population-based surveillance for laboratory-confirmed infections for Salmonella and STEC. According to the CDC, there is an estimated 29 infections for every lab-confirmed Salmonella infection even though the surveillance area is roughly 15 percent of the U.S. population.

“The estimated total number of Salmonella infections is 1.2 million per year,” said Chris Braden, MD, Director of Foodborne, Waterborne and Environmental Diseases at the CDC.

Federal agencies are making efforts to reduce the number of foodborne infections.

In January, the Food Safety Modernization Act was enacted to ensure safety of the U.S. food supply. The new law allows the U.S. Food and Drug Administration (FDA) to focus more on prevention by providing the agency with enforcement authorities designed to achieve compliance with food safety standards. Under the Act, the FDA implemented a new egg safety requirement which is expected to reduce Salmonella infections by 60 percent, said Michael R. Taylor, FDA Deputy Commissioner for Foods.

In July, the U.S. Department of Agriculture plans to reduce the “allowable contamination of whole broiler chickens at processing plants from 20 percent to 7.5 percent of carcasses,” says the report.

According to her lawsuit, Jo Anne Smith became ill with symptoms typical of Salmonella poisoning two days after she had eaten tacos garnished with lettuce, cheese, and sour cream from a Frankfort Taco Bell. On May 29, the 45-year-old Smith was so weak and dehydrated that she called her husband and asked him to take her to the emergency room. A stool sample Smith submitted while at the ER later returned positive for Salmonella Hartford.

According to a report on OregonLive.com, the US Centers for Disease Control (CDC) has not officially named Taco Bell as the culprit, instead referring to a unnamed Mexican-style fast food chain it calls “Restaurant A.” However, an official with Oregon Public Health told the site that: “It’s been clear for weeks that Taco Bell was the source for many of the illnesses.”

Because the illnesses have been reported in so many states, experts believe the pathogens may have been present on vegetables that were contaminated before they arrived at the restaurants.

The Keppler’s lawsuit, which was filed in Cook County Circuit Court, is seeking unspecified damages.

According to the Keppler’s lawsuit, they purchased salami made by Daniele International on New Year’s Eve. After Molly Keppler ate some of the salami, both she and their 3-month-old son became. His mother recovered quickly, but the infant was hospitalized for the a 104 fever and bloody diarrhea that persisted for several days. The child’s illness was confirmed to be Salmonella, and he is still recovering.

Over the weekend, Daniele International recalled 1.24 million pounds of ready-to-eat Italian sausage products because of concerns they were linked to a multi-state Salmonella outbreak. Yesterday, DNA fingerprinting conducted by the University of Iowa’s Hygienic Laboratory confirmed that Salmonella from a sample of leftover Daniele International sausage found in one victim’s home matched the same strain as the national outbreak. Additionally, the Centers for Disease Control (CDC) said 13 ill persons have been identified who purchased the same type of sliced salami variety pack manufactured by Daniele at different grocery store locations before becoming ill.

According to the CDC, this Salmonella outbreak began in July, and has so far sickened more than 180 people in 40 states. Out of 134 cases with available information 37 have been hospitalized. No deaths have been reported.

The products involved in this recall include:

• 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.

”

Each package bears a label with establishment number “EST. 9992″ or “EST. 54″ inside the USDA mark of inspection. The establishment is recalling all the products listed above which are currently in commerce. These products were distributed to retail establishments nationwide, as well as internationally.

It is unclear whether these products have sickened anyone. According to the Centers for Disease Control, the Salmonella outbreak began in July. So far it has sickened 184 people in 38 states, leading to at least 35 hospitalizations but no deaths. While the strain of Salmonella – Montevideo – involved in the outbreak has not been found in any Daniele product, 11 people who recently ate “Daniele Italian Brand Gourmet Pack” were infected.

According to the U.S. Department of Agriculture Food Safety and Inspection Services (FSIS), during the investigation of the outbreak, a sample of product found in commerce was tested on behalf of a participating state department of health and found to contain what appears to be a different strain of Salmonella. FSIS has a zero tolerance for in ready to eat products.