Coppa Meat from NJ Establishment, Source for Salmonella Outbreak, May Be Under-processed

Fratelli Beretta USA, Inc., a Mount Olive, N.J. establishment, is recalling an undetermined amount of ready-to-eat (RTE) meat charcuterie products containing Coppa that may be under processed, which may have resulted in possible contamination with foodborne pathogens. FSIS and CDC continue to investigate a multistate outbreak of Salmonella. that was linked to this product. FSIS collected unopened RTE Coppa product as part of the investigation, which tested positive for Salmonella, but that product was not released into commerce. After further investigation, FSIS determined that the product subject to the recall may be under processed. Further testing is ongoing to determine if the product sample that tested positive for Salmonella is related to the outbreak.

The company was linked to the Salmonella outbreak in early January and CDC released an update in mid-January at the case count continued to climb.

Coppa (also known as capicola, capocollo, cappacuolo or gabagool*) "is a traditional Italian cold cut made from a large cut of pork meat that starts at the solid muscle between the head (capo) and includes the fourth or fifth rib of the pork shoulder (collo), or neck and shoulder region.  A traditional Italian and Corsican pork cold cut, it is a whole-muscle salume, dry cured, and typically sliced very thinly.
(*gabagool is an Italian-American slang term popularized on the TV series, The Sopranos).

Capocollo is a dry-cured meat that requires a curing process to achieve its distinct flavor and texture. The curing process involves rubbing the meat with a mixture of salt, spices, and curing agents such as sodium nitrate or sodium nitrite. The cured meat is then hung to dry for several weeks to several months, depending on the desired level of dryness.  It does not have a heat kill step, but rather relies on curing agents (sodium nitrate / sodium nitrite), and a lengthy drying step.

From cookingwithanItalian.com, 

• The curing process is critical in producing a safe and flavorful capocollo. The salt and curing agents help prevent the growth of harmful bacteria, while the spices and seasonings add flavor to the meat. It is important to use the correct amount of salt and curing agents to ensure that the meat is properly preserved.
• One common curing agent used in capocollo is Cure #2, also known as Prague Powder #2. This curing agent contains a mixture of sodium nitrate and sodium nitrite, which helps prevent the growth of bacteria and adds a distinct pink color to the meat. It is important to use the correct amount of Cure #2, as too much can be harmful to human health. Keep in mind that Piero does it naturally so if you wish to not use it follow the video.
• During the curing process, the meat is rubbed with the salt and spice mixture, making sure to cover all areas of the meat. The meat is then placed in a curing chamber or hung in a cool, dry place to dry. The temperature and humidity levels must be carefully monitored to ensure that the meat dries properly.
• After several weeks to several months, the capocollo should be ready to eat. The meat should be firm and have a slightly salty and savory flavor. It is important to slice the capocollo thinly to fully appreciate its flavor and texture.
• Overall, the curing process is an essential step in making capocollo. It requires careful attention to detail and the use of proper curing agents to ensure that the meat is safe to eat and has a delicious flavor.

FSIS Announcement
https://www.fsis.usda.gov/recalls-alerts/fratelli-beretta-usa-inc--recalls-ready-eat-charcuterie-meat-products-due-possible
Fratelli Beretta USA, Inc. Recalls Ready-To-Eat Charcuterie Meat Products Due to Possible Under Processing

WASHINGTON, Feb. 12, 2024 – Fratelli Beretta USA, Inc., a Mount Olive, N.J. establishment, is recalling an undetermined amount of ready-to-eat (RTE) meat charcuterie products containing Coppa that may be under processed, which may have resulted in possible contamination with foodborne pathogens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The RTE Coppa products have various best by dates. The products subject to the recall and the product labels can be viewed here.

The products subject to recall bear establishment number “EST. M47967 or M7543B” inside the USDA mark of inspection or in inkjet print on the front of the package. These items were shipped to distributor and retail locations nationwide.

FSIS is working with the Centers for Disease Control and Prevention (CDC) and state public health partners to investigate a multistate outbreak of Salmonella. FSIS collected unopened RTE Coppa product as part of the investigation, which tested positive for Salmonella, but that product was not released into commerce. After further investigation, FSIS determined that the product subject to the recall may be under processed. Further testing is ongoing to determine if the product sample that tested positive for Salmonella is related to the outbreak. The company conducted a recall of charcuterie products on January 3, 2024, related to possible Salmonella contamination and FSIS issued a public health alert on January 18, 2024, related to additional charcuterie products. Anyone concerned about an illness should contact a healthcare provider.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 6 hours to 6 days after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS is concerned that some product may be in retailers’ and consumers’ refrigerators. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Media and consumers with questions regarding the recall can contact Marco Lastrico, Public Relations, Busseto Foods, at 917-634-1685 or m.lastrico@barabinousa.com. Consumers with questions regarding the recall can contact the Busseto Recall Hotline at 866-552-4916.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.