In cooperation with the U.S. Department of Agriculture, Connecticut’s Department of Consumer Protection food inspectors will be checking stores statewide to ensure that Daniele Italian sausage and salami products are removed from sale due to a recall of 1.2 million pounds of the product by its producer, Daniele International, Inc.
The company, with operations in Pascoag, R.I. and Mapleville, R.I., is recalling 1,240,000 pounds of ready-to-eat Italian sausage products, because they may be contaminated with Salmonella, There have been four possibly-related cases of salmonella poisoning reported in Connecticut, according to Connecticut Department of Public Health records.
Consumer Protection Commissioner Jerry Farrell, Jr. asks that consumers check their refrigerators for this product and if found, discard or return it to the point of purchase for a refund.
“Our food inspectors are out doing effectiveness checks in stores, but consumers need to know that this recalled product may still be in stores, and should definitely be avoided,” Farrell said.
A full list of stores carrying the recalled products is not currently available, but Costco, Stop and Shop, Wal-Mart and Sam’s Club stores do normally carry Daniele sausage products, Farrell said.
The Centers for Disease Control and Prevention (CDC), the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS), the Food and Drug Administration (FDA), and Daniele International are cooperating in this investigation, which also includes state agencies.
The products subject to recall include:
• 10-ounce packages of "DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER."
• 8-ounce packages of "BOAR'S HEAD BRAND ALL NATURAL SALAME COATED WITH COARSE BLACK PEPPER."
• Catch weight packages of "DANIELE PEPPER SALAME."
• Catch weight packages of "DIETZ & WATSON ARTISAN COLLECTION, BABY GENOA PEPPER SALAME, MADE WITH 100% PORK COATED WITH BLACK PEPPER AND PORK FAT."
• 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."
• 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.
Daniele Inc. is recalling all the products listed above. When available, the retail distribution list(s) will be posted on at www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.
To help prevent Salmonellosis, always 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.
Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. See a doctor if you or a family member shows signs of salmonellosis.
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