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The Centers for Disease Control and Prevention is investigating two salmonella outbreaks that are tied to Italian meats like salami and prosciutto that are often used for charcuterie boards.
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Epidemiologists are working to determine whether the two outbreaks are from the same source. In speaking to those who fell ill and were able to provide information, several varieties of meats such as salami, prosciutto, coppa and soppressata were reported.
The CDC is recommending that those at high risk for getting salmonella «heat Italian-style meats to an internal temperature of 165°F or until steaming hot before eating.»
- salmonella outbreak
- Italian food