Thirty people in 19 states have fallen ill from Salmonella poisoning, probably from tainted peanut butter, the U.S. Centers for Disease Control and Prevention said.
A New Mexico-based Company is recalling 76 types of peanut butter and almond butter after one of its products was linked to a salmonella outbreak at Trader Joe’s groceries.
Sunland Inc. recalled the products under multiple brand names after the Food and Drug Administration and the federal Centers for Disease Control and Prevention linked 29 salmonella illnesses in 18 states to Trader Joe’s Creamy Salted Valencia Peanut Butter.
Salmonella bacteria are the most frequently reported cause of foodborne illness. In order to reduce salmonellosis, a comprehensive farm-to-table approach to food safety is necessary. Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain. This document answers common questions about the bacteria Salmonella, describes how the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) is addressing the problems of Salmonellacontamination on meat and poultry products, and offers guidelines for safe food handling to prevent bacteria, such asSalmonella, from causing illness.
Although in some people salmonellosis could asymptomatic, most people experience diarrhea, abdominal cramps, and fever within 8 to 72 hours after the contaminated food was eaten. Additional symptoms may be chills, headache, nausea, and vomiting. Symptoms usually disappear within 4 to 7 days. Many people with salmonellosis recover without treatment and may never see a doctor. However, Salmonella infections can be life-threatening especially for infants and young children, pregnant women and their unborn babies, and older adults, who are at a higher risk for food-borne illness, as are people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients).