Salmonella Outbreak Linked to Charcuterie Meats

Illustration with a triangle and exclamation mark and text reading Food Safety Alert

Posted March 28, 2024

This outbreak investigation is over. The recalled meats have a long shelf life, so double check your refrigerators for recalled food. Learn what else you can do to protect yourself from getting sick from Salmonella.

Fast Facts
  • Illnesses: 104
  • Hospitalizations: 27
  • Deaths: 0
  • States: 33
  • Recall: Yes
  • Investigation status: Closed
Charcuterie meats that may be contaminated.

Products that may be contaminated

Outbreak Investigation Summary

Data showed that charcuterie meat products sold under many brand names made people in this outbreak sick.

  • Of 68 people interviewed, 50 (74%) sick people reported eating a variety of charcuterie meats.
  • 25 people provided specific information or shopper card records, all of which reported brands of charcuterie meats produced by Fratelli Beretta.
  • The outbreak strain was found in one package of Fratelli Beretta charcuterie products.
  • The outbreak investigation is over, but recalled products have a six-month shelf life, so they may still be in people’s homes.
Recalled Food

Charcuterie meat products were recalled and have best before dates through July 6, 2024.

  • Recalled products were sold nationwide under many brands including Aldi, Beretta, Black Bear, Busseto, Culinary Tour, Dietz and Watson, Lidl, Publix, Salumi Artigianali.
  • See USDA-FSIS’s charcuterie recall for a full list of recalled products.
What You Should Do
  • Check your refrigerators and freezers for recalled products. Throw them away or return them to where you bought them.
    • Wash surfaces and containers that may have touched these products using hot soapy water or a dishwasher.
  • Always follow these four food safety steps to prevent getting sick from Salmonella:
    • Clean: Wash your hands, utensils, and surfaces often.
    • Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
    • Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
    • Chill: Refrigerate perishable food (food that goes bad) within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour. Thaw food in the refrigerator, not on the counter.
What Businesses Should Do
  • Do not sell or serve recalled products.
  • Wash and sanitize items and surfaces that may have come in contact with these products.
Symptoms of Salmonella
  • Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
    • Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
    • Most people recover without treatment after 4 to 7 days.
  • Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
  • For more information about Salmonella, see the Salmonella Questions and Answers page.