Italian Sausage Products Recalled Salmonella Detected
Danielle International Inc. in cooperation with the U.S. Food Safety and Inspection Service(FSIS) is recalling its Italian sausage products because Salmonella bacteria have been detected in the product. This recall involves more than one million pounds of ready to eat products.
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. When available, the retail distribution list(s) will be posted on FSIS' Web site at http://www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.
The presence of Salmonella bacteria in the Italian sausages was detected by state department of health workers in the course of an investigation of an outbreak of Salmonella poisoning. It was found that the strain of Salmonella found in the Danielle International Italian sausages was different from that which is causing a multi-state outbreak of Salmonella poisoning. The source of that poisoning has not been found to date. Danielle International, Inc. has voiced the opinion that its product was contaminated with Salmonella by way of the black pepper it used. It is recalling all of its products that used black pepper.
Salmonella bacteria can cause food poisoning which can be severe in individuals with weakened immune systems or the very young or very old. Care must be taken to prevent cross contamination of food and food surfaces in preparation areas.
Preventing Salmonella Food Poisoning
Recommendations for Preventing Salmonellosis:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.