The recalled jalapeño peppers were sent to distributors in Oxford, North Carolina; Lake Worth and Pompano Beach, Florida; Washington, DC; Fair Lawn, New Jersey; and Toronto, Ontario, Canada. Distribution was made by customer truck March 5 – 7, 2012 and was made in bulk 1-1/9 bushel cartons marked with the lot numbers J000010995, J000010996, J000010997, J000010998, J000010999, J000011000, J000020135, J000020136, J000020137, J000020138, J000020139, and J000030053. The lot number appears on the pallet labels located on the front and back of each pallet.
Customers with inventory bearing these lot numbers are urged by the firm to destroy the product and contact South Florida Produce’s Leslie DiStefano, Director of Sales & Food Safety at 1.954.459.0106 from 8:00 a.m. to 5:00 p.m., Monday through Friday, to verify receipt of this recall and destruction of the product.
The potential for contamination was discovered during a routine testing by a retail store, which revealed the possible presence of Salmonella in 2-, 10-, and 40-count packages. No illnesses have been reported, to date, in connection with this problem; however, it is important to note, however, that it can take some time from ingestion of a Salmonella-contaminated food or beverage for symptoms to manifest.
Last week we reported that salsa was recalled by Club Chef LLC over potential Salmonella contamination. Club Chef recalled its 12- and 16-ounce and its 5-pound salsa products, which were sold under the Private Selection and Heinen brand names and to foodservice distributors. The recalled salsa was distributed to retailers and foodservice distributors on March 14 – 15, 2012 in Ohio, Kentucky, West Virginia, Arkansas, Mississippi, Missouri, Tennessee, Virginia, North Carolina, Indiana, and Illinois. The potential for contamination was discovered following a random test by the Ohio Department of Agriculture in an Ohio store, which revealed Salmonella in a case of Jalapeño peppers. Jalapeño peppers are one of the ingredients in the recalled salsa.
We also wrote that fresh jalapeño peppers were recalled by Castellini Group of Cos., of Newport, Kentucky, following routine testing conducted by the Ohio Department of Agriculture that revealed a sample of jalapeño peppers tested positive for Salmonella. Those recalled jalapeños are distributed in 2-, 10-, and 40-count packs and were shipped to five divisions of Rosemont, Illinois-based U.S. Foods March 9 – 24.
The most common symptoms of Salmonella poisoning—salmonellosis—are diarrhea, abdominal cramps, and fever, with symptoms manifesting, usually, within six to 72 hours. Additional symptoms include chills, headache, nausea, and vomiting that can last up to seven days. The illness usually lasts four to seven days; however, in some, the organism can invade the bloodstream, becoming so severe that hospitalization is required. Sometimes, infection with the Salmonella pathogen can result in, and produce more severe or chronic illnesses. Salmonella can be dangerous, sometimes deadly, leaving sufferers with serious life-long health issues. Salmonellosis, one of the most common bacterial food borne illnesses, can be especially life threatening to those with weakened immune systems, such as infants, the elderly, and persons with HIV infection or who are undergoing chemotherapy.