Food inc case study

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Food inc case study

This outbreak is over. The information on this page has been archived for historical purposes only and will not be updated. Investigators are using DNA analysis of Salmonella bacteria obtained through diagnostic testing to identify cases of illness that may be part of this outbreak.

The number of ill persons identified in each state with this strain is as follows: Because the main Salmonella Montevideo outbreak PFGE pattern is commonly occurring in the United States, some of these illnesses are not part of this outbreak.

Salmonella Senftenberg, a different serotype of Salmonella, has been found in food samples from retail and a patient household during this outbreak investigation.

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Public health officials have interviewed 9 of the 11 ill persons with this strain of Salmonella Senftenberg and determined that two purchased a recalled salami product during the week before their illness began.

These 11 cases are not included in the overall case count reported above.

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Among the persons with reported dates available, illnesses began between July 4, and April 14, Infected individuals range in age from 1 year old to 93 years old and the median age is 37 years. Fifty-three percent of patients are male. No deaths have been reported.

Food inc case study

The outbreak can be visually described with a chart showing the number of persons who became ill each day. This chart is called an epidemic curve or epi curve. Illnesses that occurred after April 9, might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported.

This takes an average of 2 to 3 weeks. The numbers of new cases have declined substantially since the peak in Novemberand this outbreak strain of Salmonella Montevideo appears to have returned to the expected baseline of approximately 3 to 4 cases reported per month.

Illnesses may still be reported among people who ate recalled products since some of the recalled products have long shelf-lives and could continue to cause illness if consumed. Consumers should avoid eating recalled products. Investigation of the Outbreak During January, CDC and public health officials in multiple states conducted an epidemiologic study by comparing foods eaten by 41 ill and 41 well persons.

Preliminary analysis of this study has suggested salami as a possible source of illness. Additionally, 16 ill persons have been identified who purchased the same type of sliced salami variety pack at different grocery store locations before becoming ill; three additional ill persons have been identified who purchased a similar type of sliced salami deli tray before becoming ill.

These variety packs and deli trays all included salamis made with black pepper, which was added after the lethality step.

These data suggest this product is the source of some of these illnesses. This sliced salami variety pack and sliced salami deli tray were recalled by Daniele International Inc.

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CDC and public health officials in multiple states interviewed ill persons to ask them about the foods they ate during the week before they became ill as well as to collect shopper card information.

News releases were issued on January 23, initial recallJanuary 31st expanded recallFebruary 4th updated information of January 23rd recalland February 16th expanded recall. Many of these products can have an extended shelf life of up to one year.

These products were distributed to retail establishments nationwide. Testing by the Rhode Island Department of Public Health found the outbreak strain of Salmonella Montevideo in samples of black and red pepper intended for use in the production of Italian-style meats at Daniele International Inc.

Since then, several recalls have been issued. On February 25,Wholesome Spice, Brooklyn, New York, announced a recall of 25 pound boxes of crushed red pepper sold between April 6, and January 20, Wholesome Spice sells spices directly to commercial customers, who may have incorporated them into their own products.News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain.

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The company's products were marketed and sold to national and regional grocery chains, regional grocery wholesalers, meat distributors, clubs, and.

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