The Centers for Disease Control and Prevention (CDC) released a warning that there’s an ongoing salmonella outbreak linked to Italian-style deli meats.
So far, the outbreak has sickened 36 people—12 of whom required hospitalization—in 17 states, the CDC says. However, no particular type or brand of meat product has been identified as the source of the outbreak yet, so there’s no recall.
Salmonella is a bacteria that, when ingested, can cause stomach cramps, diarrhea, and fever. The symptoms of a salmonella infection typically begin between six hours and six days after eating the tainted food, the CDC explains. For most people, the infection is not particularly pleasant, but it goes away on its own within a week. But some people (particularly infants, adults over age 65, and those with a weakened immune system) are more likely to develop severe symptoms, which can require antibiotics and/or hospitalization to treat.
This salmonella outbreak is actually two different outbreaks: one involving Salmonella Typhimurium bacteria and one involving Salmonella Infantis. The outbreak of Salmonella Typhimurium involves 23 people in 14 states who’ve gotten sick, the CDC reports, while the Salmonella Infantis outbreak involves 13 sick people in seven states. In both clusters, many people reported eating different brands of Italian-style meats, including salami, prosciutto, coppa, and soppressata. The CDC also notes that these can also be found in antipasto or charcuterie assortments.
Because the public health investigators haven’t identified a specific brand or product as the root of the outbreak, the CDC is currently recommending that consumers heat all Italian-style meats to an internal temperature of 165 degrees Fahrenheit or until the meat is “steaming hot.” Doing so will help kill any bacteria that may be lurking in the food. That may not be the tastiest way to consume those meats, but it is the safest.
- Chicken Recall: 59,000 Pounds of Breaded Chicken Recalled Due to Salmonella Risk
- Public Health Alert Issued on 200,000 Pounds of Ground Turkey After Salmonella Outbreak
- Why Does It Seem Like Salmonella Is Popping Up in Every Food These Days?