In conclusion, USDA stated, "This report describes the largest U.S. infectious outbreak associated with charcuterie-style meats since 2010.†† Charcuterie-style meats are typically produced using either fermentation and drying or salt-curing and drying rather than cooking. Although the production process should control bacteria that can cause illness in consumers, if the procedures are not followed carefully, charcuterie-style meats could be underprocessed and presence of bacteria poorly controlled. Facilities are required by USDA-FSIS to demonstrate sufficient scientific evidence that production processes for charcuterie-style meats will result in a 5-log reduction of Salmonella or an alternative pathogen lethality and will achieve shelf-stability among other controls§§ (2)."
Notes from the Field: Multistate Outbreak of Salmonella enterica I 4:I:- Infections Linked to Charcuterie-Style Meats — United States, 2023–2024
Weekly / May 15, 2025 / 74(17);293–295
Angelo Lodato, MPH1,2; Andrea Cote, DVM3; Joshua Rounds, MPH4; Laurie K. Stewart, MS5; Anna E. Pickett5; Megan E. Cahill, PhD6,7; Lorrie L. B. Martin, MS6; Jennifer K. Adams2,8; Lauren Gollarza, MHS2; Zachary D. McCormic, MPH2 (View author affiliations)
Summary
What is already known about this topic?
Three multistate U.S. outbreaks of salmonellosis linked to charcuterie-style meats have been reported since 2010.
