CDC Investigating Multi-State Salmonella Outbreak Linked To MealMart Chicken Livers

The US Centers for Disease Control is investigating a nationwide salmonella outbreak reported here last week which is linked to MealMart (Alle/Schreiber) broiled chicken livers sold in 5 pound instituional packages.

Investigation Announcement: Multistate Outbreak of Human Salmonella Heidelberg Infections Linked to "Kosher Broiled Chicken Livers" from Schreiber Processing Corporation
Centers for Disease Control

Introduction

CDC is collaborating with public health and agriculture officials in New York, New Jersey, other states, the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), and the U.S. Food and Drug Administration to investigate a multistate outbreak of Salmonella Heidelberg infections linked to a kosher chicken liver product labeled as “kosher broiled chicken livers,” which is not ready-to-eat and requires further cooking before eating.  Public health investigators are using DNA “fingerprints” of Salmonella bacteria obtained through diagnostic testing with pulsed-field gel electrophoresis (PFGE) to identify cases of illness that may be part of this outbreak. They are using data from PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories that performs molecular surveillance of foodborne infections.  Because the Salmonella Heidelberg PFGE pattern associated with this outbreak commonly occurs in the United States, some of the cases with this pattern may not be related to this outbreak.  Based on the previous 5 years of reports to PulseNet, approximately 30-40 cases with the outbreak strain would be expected to be reported per month in the United States. The outbreak strain is different from another strain of Salmonella Heidelberg associated with ground turkey recalled earlier this year.

In August 2011, CDC identified a sustained increase in the number of Salmonella Heidelberg isolates with the outbreak strain reported to PulseNet from New York and New Jersey. From April 1 to November 4, 2011, a total of 157 illnesses were reported in New York (93 cases) and New Jersey (64 cases). Based on the previous 5 years of reports to PulseNet, New York and New Jersey would expect approximately 5 cases per month, but in June through August 2011, these states experienced approximately 30-40 cases a month. No significant increase in the number of illnesses above baseline was identified in other areas in the United States during this period.

Among persons for whom information is available in New York and New Jersey, illnesses began on or after March 13, 2011. Ill persons range in age from <1 to 97 years with a median age of 10 years. Fifty-two percent are female. Among the 125 ill persons with available information, 21 (17%) have been hospitalized. No deaths have been reported.

The outbreak can be visually described with a chart showing the number of people who became ill each day or week. This chart is called an epi curve. Illnesses that occurred after September 25, 2011 might not be reported yet 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. Please see the Timeline for Reporting of Salmonella Cases for more details.

Investigation of the Outbreak

Epidemiologic and laboratory investigations conducted by officials in local, state, and federal public health, agriculture, and regulatory agencies linked this outbreak to eating “kosher broiled chicken livers” from Schreiber Processing Corporation (doing business as Alle Processing Corporation/MealMart Company), and chopped chicken liver prepared from this product. These “kosher broiled chicken livers” are sold at retail stores and may be used as an ingredient in other prepared foods. These products appear to be ready-to-eat, but are in fact partially cooked, and therefore need to be fully cooked before eating.  Consumers may have incorrectly thought the use of the word “broiled” in the label meant the chicken liver was ready-to-eat; however, these chicken livers must be fully cooked before eating.  Alle Processing Corporation/MealMart Company is cooperating in the on-going investigation.

Among 30 ill persons for whom information is available, 22 (73%) reported consuming chicken liver products in the week before their illness began. Laboratory testing conducted by the New York State Department of Agriculture and Markets Laboratory Division identified the outbreak strain of Salmonella Heidelberg in samples of “kosher broiled chicken livers” and chopped liver products obtained from retail stores. 

New York City receives funding under the CDC FoodCORE (Foodborne Diseases Centers for Outbreak Response Enhancement) program. FoodCORE sites are supported in part by USDA-FSIS and the Association of Public Health Laboratories. These sites work together to develop new and better methods to detect, investigate, respond to, and control multistate outbreaks of foodborne diseases. New York City conducted an enhanced epidemiologic investigation, which resulted in the identification of suspect food items that might have been a source of this outbreak. These suspect food items were collected for testing and the outbreak strain was found in “kosher broiled chicken liver” products.

CDC and state and local public health partners are continuing laboratory surveillance through PulseNet to identify and interview additional ill persons and to interview ill persons about foods eaten before becoming ill. FSIS is working closely with CDC and state officials to determine where this product may have been distributed.

Recall Information

On November 8, 2011, Schreiber Processing Corporation, of Maspeth, New York, announced a voluntary recallExternal Web Site Icon of an undetermined amount of “kosher broiled chicken liver” products.

Clinical Features/Signs and Symptoms

Most persons infected with Salmonella bacteria develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Older adults, infants, and those with impaired immune systems are more likely to have a severe illness from Salmonella infection. More information about Salmonella, and steps people can take to reduce their risk of infection with Salmonella in general, can be found on the CDC Salmonella Web Page and the CDC Vital Signs Web Page.

Advice to Consumers, Retailers, and Others
Cook chicken liver to the proper temperature:

    Consumers should not eat chicken liver or any foods prepared with chicken liver that have not been fully cooked to an internal temperature of 165°F.
    Restaurants and food service operators should fully cook chicken liver to an internal temperature of 165°F. 
    If served undercooked chicken liver in a restaurant, send it back to the kitchen for further cooking.
    If repackaging partially cooked chicken livers for sale, retailers should clearly label them as not ready-to-eat, and therefore, require further cooking before eating.

Be careful in preparing foods:

    Separate raw livers and other uncooked meats from produce, cooked foods, and ready-to-eat foods to avoid cross contamination.
    Wash hands, kitchen work surfaces, cutting boards, knives and other utensils with soap and water immediately after they have been in contact with livers or other raw meat or poultry.
    Disinfect the food contact surfaces using a freshly prepared solution of 1 tablespoon unscented liquid chlorine bleach to 1 gallon of water.

Consult your health care provider:

    Persons who think they might have become ill from eating undercooked chicken liver or any food prepared with chicken liver should consult their health care providers.
    Infants, older adults, and persons with impaired immune systems are more likely than others to develop severe illness.

Related Post: Meal Mart Salmonella Outbreak Warning (Includes correspondence with NYC's Department of Health and with MealMart).

Comments

[What kind of goyishe name is Harold z"l?]

Just another standard liver story? Shmarya, you are so cool.

[FirstGenerationBavarianAmerican]

The epi curve, of which there is a link to in the CDC announcement, shows there is a sharp increase in cases reported after March 13, 2011. The first question is, is this when Meal Mart first introduced this product? If not, it seems conceivable the chicken they were receiving was now contaminated with this strain of salmonella. The second question is who was providing this chicken to Meal Mart? I seem to recall hearing a figure of 15 percent of all chicken is contaminated with salmonella.

[chussid]

This is terrible lashon harah-- now people will avoid alles beef and either be hungry or eat something of chas veshalom lesser kashrus

[Jewish Prince]

for decent prices on meat.
http://www.kosherkutsdirect.com/index.php?option=com_virtuemart&Itemid=17

[Jeff]

This is terrible lashon harah-- now people will avoid alles beef and either be hungry or eat something of chas veshalom lesser kashrus

Posted by: chussid | November 14, 2011 at 03:35 PM

They could become vegetarians - but I realize that's against your religion.

[seymour]

This is terrible lashon harah-- now people will avoid alles beef and either be hungry or eat something of chas veshalom lesser kashrus

Posted by: chussid | November 14, 2011 at 03:35 PM

better that then salmonella poisoning

or are you joking

[chussid]

What is the hasguche on that meats though? I only eat CRC, Nirbiter or Kiryas yoel

[seymour]

What is the hasguche on that meats though? I only eat CRC, Nirbiter or Kiryas yoel

Posted by: chussid | November 14, 2011 at 04:41 PM

who only eat treif, interesting

[anuran]

chussid, are you joking? This is a warning that meat is poisoned.

[rebitzman]

now people will avoid alles beef and either be hungry or eat something of chas veshalom lesser kashrus

Another haredi myth.

There is not MORE kosher or LESS kosher, there is kosher - and treif.

It's a line - not a sliding scale.

[WoolSilkCotton]

I bought a package of Alle meat a few years ago, and inside was a cigarette butt.

I hate to think what 'lesser kashrus' contains.

[adams]

It's true, putrid products. I have opportunity to eat their beef products for free, but I pass. The chicken is ok, i would rate it a 6 of 10.

[Steven]

@ Rebitzman... with apologies to Tom Paxton

My hechsher's better than your hechsher
My hechsher's better than yours
My hechsher's better
Cuz my shoichet's frummer
My hechsher's better than yours.

[Married To A Mick]

Agree with Jeff. How do i know if my lettuce is kosher though?

[Rebitzman]

Actually, I do not let Meal Mart into the house, not because it isn't kosher, but because I don't like the company, the quality if the food (or lack thereof) and the attitudes of the governing body toward Israel.

@Married to A Mick

You see bugs? No? It's kosher.

You see bugs? Yes? Wash the lettuce. Still see bugs? No? It's kosher.

@Steven

Once had a discussion with one of the owners of a major kosher meat producer and challenged him around the concept of glatt kosher chicken and fish. After a little dancing, he admitted it's all marketing. Further, my youngest son was Moshiach at a Jewish institution and asked another producer what the difference between Glatt and regular kosher meat - answer was 2 bucks a pound. Sure enough - didn't matter if they ordered Glatt or regular, they got Glatt, and the difference was.....$2 a pound.

[Rebitzman]

Moshgiach......

Stupid auto correct

[WoolSilkCotton]

Rebitzman, if only you were Chief Rabbi!

Did you buy a Chabad computer, that tries to stick Moshiach in everywhere? At least it didn't enter "The Rebbe" when it thought you meant Moshiach.

[Office of the Chief Rabbi]

We want mashgiach now!

[Rebitzman]

@WoolSilkCotton

Only if Steve Jobs was secretly Jewish.......

[Steven]

@ Rebitzman

Just wanted to make sure that you knew that my re-write of Tom Paxton's My Dog's Bigger than Your Dog was tongue in cheek. (http://bit.ly/vL0PEO)

As for glatt, no one knew from glatt when I was a kid. I remember going with my Bubby and we would go in the back of the shop and where she picked out live chickens in cages. They wouldn't let me watch but then the shoichet dispatched the chickens on the spot. And that was when she could buy a 'spring' for roasting but a 'pullet' or a 'hun' for soup.

And for beef, no one talked about glatt. We knew the butcher from shul. That was good enough.

[Rebitzman]

@Steven

I got it. You can give Yochanan Lavi a run for it!

[Married To A Mick]

Additionally my lettuce q was tongue in cheek ;)

But thanks for the response, i try not to eat veggies with bugs.