As more details continue to pour in about the nationwide Salmonella Montevideo outbreak that has sickened 184 in 38 states, it seems that health investigators are now focused on the key question: Is the source of salmonella the pepper coating on the Daniele salami or the salami itself?
My guess - the pepper coating.
Why is Pepper a Likely Source?
In most cases, peppercorns are grown in foreign countries (primarily India, Thailand, China, and Vietnam) and imported to the United States. The US manufacturer then grinds the raw peppercorns into finer grains, and then packages the grains for sale. Unfortunately, typically growers and producers do not use a “kill step” such as heat treatment to kill any salmonella bacteria present on peppercorns. Thus, unless the kernels are properly washed before they are ground up, then the salmonella bacteria present on the kernels (which are naturally present in the ground from animal and bird feces) will find its way into your kitchen. This is exactly why Daniele, Inc. has now suggested that it will use irradiation to kill any bacteria present on future batches of peppercorns.
A Similar Outbreak - the 2009 Salmonella Pepper Outbreak in the Northwest United States
There have been several recent salmonella outbreaks in which pepper was implicated - the most recent being a 2009 outbreak in 5 northwestern states (California, Nevada, Washington, Oregon, and Idaho) in which 90 people were sickened, and 22 hospitalized - the details are outlined below:
On March 27, Oregon State Public Health officials isolated Salmonella Rissen from containers of ground white and black pepper collected from a restaurant where one of the contaminated patients had eaten prior to illness onset. DNA testing on the samples later confirmed that the salmonella found in the pepper matched the outbreak strain of Salmonella Rissen. The pepper was manufactured under the Lian How label manufactured by Union International Food Company of Union City, California, and imported from Thailand by Harris & Freeman and Co., of Anaheim, California.
Subsequently, officials discovered that Lian How white pepper was used by several Asian restaurants were patients had reported eating prior to their illness onset. This included the Grand Sierra Resort in Reno, Nevada where 10 contaminated persons ate within a five month period. Testing on white pepper taken from the restaurant revealed another Salmonella Rissen isolate.
The investigation also revealed a cluster of 16 Salmonella Rissen patients that had one thing in common - that they had recently eaten at one of the Northern California Kaiser hospitals. The California Department of Public Health subsequently received confirmation that the food service that prepared the pre-packaged meals for these hospitals had used Lian How brand white pepper.
The CDPH, FDA, and Union International began testing production surfaces and stored product at the company’s manufacturing plant in Union City. On April 7, the test results were published and revealed over 50 positive salmonella samples. Those samples came from numerous locations in the pepper grinding room (grinding machine, platform areas, mixer, funnel, and weighing scales) and also from ground white and black pepper in bulk bins.
As a result of these findings, Union Foods ceased the production and distribution of the contaminated pepper while the FDA and California Department of Public Health continued to investigate the nature and full extent of the outbreak. The contaminated spices were also recalled by notifying over 2000 retailers and restaurants that received the contaminated products.
Simon & Luke files first salmonella pepper lawsuit
On May 5, Simon & Luke filed the first salmonella pepper lawsuit in the United States country relating to the outbreak. The suit was filed in Los Angeles County, California on behalf of David Navarrette, a San Pedro resident who consumed food containing the contaminated pepper at the buffet at the Grand Sierra Resort in Reno, Nevada. Shortly thereafter, he became violently ill. DNA testing has since confirmed that he contracted the exact strain of Salmonella Rissen isolated from Lian How white pepper collected from the restaurant. Nine other consumers who ate at the restaurant over a five month period also contracted this exact strain of salmonella.
“We are going to determine how this pepper became contaminated to make sure it does not happen again” said attorney Ron Simon, who filed the lawsuit.
Ron Simon and Simon & Luke have since been retained by virtually all of the families who have asserted claims in that outbreak.
Deja Vu All Over Again
The salmonella lawyers are currently investigating the current Salmonella Montevideo outbreak, as well as prosecuting numerous claims in the prior salmonella pepper outbreak. If you or a loved one have contracted salmonella, call one of our salmonella lawyers toll free at 1-888-335-4901 for a free consultation on your legal rights.
