Jarratt, VA — A tenth death has been linked to a national listeria outbreak traced to a Virginia-based deli meat processing facility operated by Boar’s Head, health officials confirmed on Wednesday. This troubling update heightens concern as the U.S. Centers for Disease Control and Prevention reports that the outbreak has affected at least 59 individuals across 19 states.
This increase in cases and fatalities stems from an initial discovery of the bacteria in liverwurst produced at the now-closed Jarratt plant. Documented illnesses span from late May through August, with every affected individual requiring hospitalization.
The most recent casualty occurred in New York, raising the death toll in the state to two. Other fatalities include two in South Carolina, and one each in Illinois, New Jersey, Virginia, Florida, Tennessee, and New Mexico.
Investigations into the plant’s conditions revealed longstanding issues, including mold, insect infestations, and unhygienic residues on various surfaces. These findings led to the cessation of plant operations and a substantial recall of products.
On September 13, the Sarasota, Florida-headquartered company announced its decision to shutter the Jarratt facility and halt liverwurst production entirely. By late July, the situation had escalated to the point where U.S. Agriculture Department officials suspended their inspections, prompting the recall of over 7 million pounds of deli meats due to fears of further contamination.
Boar’s Head, amidst mounting legal challenges connected to the outbreak, has publically stated its regret over the contamination issues and extended apologies to all affected.
Listeria is known for its resilience, capable of surviving and even proliferating in refrigerated environments, making it particularly challenging to manage in food production settings. Annually, listeria is responsible for about 1,600 infections and approximately 260 deaths in the United States. The pathology of these infections is complex, with symptoms potentially delaying up to 10 weeks post-exposure, complicating both diagnosis and treatment.
The ongoing investigations and subsequent plant closure underscore the significant challenges the food industry faces in combating such resilient bacteria and maintaining public safety.