With the food safety spotlight currently, and squarely, on sausage (Daniele, Inc. salami linked to 184 illnesses in 38 states; at least 38 hospitalized; see FSIS press release), it might be worth the consumer’s while to spend a few minutes reviewing some sausage safety basics. Here are some common questions and answers about sausage:
1. Besides the manufacturer, who is responsible for ensuring the safety of sausage sold in the United States?
Answer: Sausage is a meat product regulated by the USDA’s Food Safety and Inspection Service. FSIS inspects all sausages in interstate commerce and all sausages that are exported to other countries. But sausages made at a retail establishment may be under the jurisdiction of that State’s health or agriculture department.
2. Is sausage a risky food to consume?
Answer: It depends on who you ask, but the composition and preparation of sausage might be a factor that predisposes this product to bacterial contamination. Sausage is obviously made from a variety of meat types and cuts, and just like ground beef, there are, as a result, many critical points in the sausage-making process where adequate controls are required in order to reduce or eliminate the likelihood that the product will become contaminated. One such control that may often be overlooked is the safety of the spices (e.g. pepper) used to enhance flavor. NOTE: one working theory about the Salmonella Montevideo outbreak linked to Daniele, Inc salami is that the pepper in or on the sausage was contaminated. All the more reason for manufacturers to know, and investigate, the food safety practices of their suppliers.
3. What must be on the label of uncooked sausages (i.e. not "ready to eat")?
Answer: Labels for sausages that are not ready to eat must contain safe handling instructions, among other things. Sausages that are NOT ready to eat must bear certain features such as, safe handling instructions. In cases where the sausage is partially cooked or otherwise appears cooked but requires cooking by the consumer for safety, FSIS requires additional labeling features such as a prominent statement on the principal display panel, for example, "Uncooked, Ready to cook, Cook before eating, Cook and serve" or "Needs to be fully cooked." In addition, the product should display cooking directions that are sufficient for the intended user. The manufacturer would have to validate that the cooking directions are sufficient to destroy any pathogens that could be present.
If a sausage is perishable, the label must say "Keep Refrigerated." Some federally inspected shelf-stable sausages are not ready to eat. If so, they will be labeled as above but will not have "Keep Refrigerated" on the label.Continue Reading Sausage Fact Sheet