The Rhode Island Department of Health (HEALTH) is investigating an outbreak of Salmonella, possibly related to yesterday’s recall of baked goods, including zeppoles. HEALTH has received reports of 19 people who are ill, with a common characteristic among many as having consumed zeppoles from DeFusco’s Bakery. Nine of the 19 people have tested positive for Salmonella and 13 people have been hospitalized. HEALTH's Division of Infectious Disease Epidemiology, Office of Food Protection, and the State Laboratory continue to investigate the source of the illness and are working to identify additional retail outlets where DeFusco’s sells cream pastries.
To date HEALTH has learned that zeppoles from DeFusco’s Johnston store are sold at all DeFusco’s locations; Calvitto’s in Narragansett; Sal’s Bakery in Providence; Focaccia World in Johnston; and American Bakery Supplies, a distributor in West Warwick. All five Crugnale Bakery locations in Providence, East Providence, North Providence, Cranston, and Cumberland also sold DeFusco’s zeppoles from March 16 through March 20.
Anyone who purchased baked goods from any DeFusco’s Bakery or zeppoles from any of the above locations should immediately discard any uneaten product. Anyone who has eaten baked goods purchased from DeFusco’s Bakery or zeppoles purchased from any of the above locations and has gotten sick (especially with nausea, vomiting, or diarrhea) should contact their healthcare provider immediately for evaluation and treatment.
The average incubation period for Salmonella is one to three days after eating contaminated food. Symptoms include diarrhea, vomiting, cramps, and fever and usually last for four to seven days. People who are at higher risk for developing more serious symptoms are young children, the elderly and anyone who is immunocompromised. For more information on Salmonella, visit http://www.cdc.gov/salmonella/
Yesterday the Rhode Island Department of Health (HEALTH) announced a recall of all baked goods sold at DeFusco’s Bakeries following an inspection of the Johnston store where the pastries were made. HEALTH staff found pastry cream that is used in zeppoles and éclairs was stored at unsafe temperatures as well as unsanitary conditions in the store. The owner of DeFusco’s Bakery in Johnston (the production facility) voluntarily closed the bakery until further notice. ###