County, state and federal partners investigate unpermitted beef jerky sales after foodborne illness complaint

Cochise County staff told the Board of Health they are assisting an investigation into a possible foodborne illness linked to beef jerky sold by a local establishment that was producing the product without required permitting or a HACCP (hazard analysis and critical control points) plan.

Natalie Johnson said the department received a complaint and an epidemiologist conducted a phone interview with the complainant to document symptoms and food history. Because the facility fell under state inspection authority for the product, Cochise County contacted the Arizona Department of Agriculture and the USDA; Department of Agriculture inspectors visited the establishment, found jerky being produced without a HACCP and embargoed the product.

Johnson said Cochise County Environmental Health collected samples of the embargoed product and leftover jerky from the complainant and coordinated with the Arizona Department of Health Services laboratory for testing. Lopez said staff requested tests for the top pathogens of concern for dried beef products, including Salmonella, E. coli, Campylobacter and Listeria. "The HACCP helps producers identify potential hazards like bacterial growth and inadequate heat treatments," Johnson said, describing why an approved plan and monitoring are important.

County staff told the board testing was underway at the state lab at the time of the meeting and that the department is awaiting results. Johnson and Lopez emphasized that unpermitted home-style processing of acid-fermented or dried products such as kimchi or jerky can carry risk if critical control points (temperature, moisture, time) are not monitored and documented.

The county said it will share test results once they are available to determine whether additional enforcement, product recall or public notification is needed.