Earlier last month, the New Mexico peanut butter factory Sunland issued a voluntary recall after several reports came in claiming their products were tainted with one of the food-borne illness salmonella strains. Although the recall wasn’t done in time to prevent the sickness in over a dozen people, it’s believed to be one of the largest peanut butter recalls to date. However, the Food and Drug Administration (FDA) actually inspected the Sunland plant back in 2010 and found what they quote as “objectable conditions.” What they consider objective is still up for question, as the FDA didn’t go into detail about what they found.
About The Recall
The Sunland peanut butter recall started in September when the company recalled 100 of their peanut butter products out of feat they were contaminated with salmonella. These were primarily Trader Joe’s brand but quickly spread into cookies, crackers and everything in between. To verify the concerns Sunland, the FDA lab-tested several jars of Trader Joe’s peanut butter from individuals who suffered from food poisoning and found that they did in fact carry strands of salmonella, which led to further product recalls. Currently, Sunland has recalled somewhere around 240 products in total.
Although this number is expected to rise, there have been a total of 35 salmonella cases linked to Sunland peanut butter products throughout the country. As you may already know, salmonella causes headaches, nausea, diarrhea, fever and cramping. Typically, it’s not life-threatening, but it can be for infants, elderly and those with a weak immune system. In any case, if you or someone you know is believed to be suffering from salmonella poisoning, you should seek immediate medical attention.
According to the FDA, the recall covers all products made at the Sunland factory before March 1, 2010. Obviously, this may be difficult to determine with some products, but you can find a complete list of the recall on Sunland’s or the FDA website.
Unfortunately, peanut butter is one of those food products that just seem to harbor salmonella and other food-borne illness. The creamy, fatty texture makes ideal breeding grounds for dangerous pathogens and bacteria. As a result of this, you always have to use caution when producing peanut butter. Whether it’s pure peanut butter, crackers or any other products, you have to be aware of your surroundings and follow basic safety guidelines to prevent any contamination.