Jonathan Sprouts Recalls Alfalfa Sprouts for Salmonella

Jonathans Sprouts of Rochester, Massachusetts is recalling its conventional alfalfa sprout products with sell-by date of 4/23 over concerns that the sprouts have been <"https://www.yourlawyer.com/practice_areas/food_poisoning">Salmonella contaminated, the U.S Food and Drug Administration (FDA) just announced.

The recalled product was identified through routine sampling as part of the USDA Microbiological Data Program and involves the following six sprout products:

• Jonathan’s 4oz Alfalfa Sprouts; sell-by 4/23
• Jonathan’s 4oz Alfalfa with Radish Sprouts; sell-by 4/23
• Jonathan’s 4oz Gourmet Sprouts; sell-by 4/23
• Jonathan’s 4oz Alfalfa with Dill Sprouts; sell-by 4/23
• Jonathan’s 8oz Alfalfa Sprouts; sell-by 4/23

The recalled Jonathan’s sprouts are sold in plastic container cubes that are approximately 4 inches around. Jonathan’s 5-pound Bulk Alfalfa is sold in waxed 18-inch by 11-inch cartons and bear code 397.

The products containing alfalfa sprouts were distributed in New York, New England, Maryland, New Jersey, Pennsylvania, Delaware and sold at A&P, Grand Union, Stop & Shop, Shaws, Hannaford, Donnelans, Foodmaster, Truccis, and Roche Brothers.

Jonathan’s organic alfalfa sprouts and Jonathan’s organic products are not part of this recall.

Consumers who have purchased Jonathans Sprouts products containing alfalfa sprouts with sell-by date 4/23 are urged to return the potentially contaminated sprouts to the place of purchase for a full refund. Jonathan Sprouts can be reached at 1.508.763.2577.

To date, no illnesses have been attributed to these products; however, it is important to note that symptoms for Salmonella poisoning do not always immediately manifest.

Salmonella contamination can lead to the bacterial infection Salmonellosis, which usually last 4-7 days. Symptoms include fever, abdominal cramps and diarrhea between 12 and 72 hours after infection. Very young and old people and those with weakened immune systems can suffer severe illness and, in the worst cases possible, death, according to the U.S. Centers for Disease Control and Prevention (CDC). In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

As we’ve long advised, sprouts present a unique food poisoning challenge in that they can become tainted prior to harvesting, when growing. Because sprouts are often eaten raw with no additional treatment, such as cooking, which eliminates bacteria, washing sprouts does not remove bacteria because bacteria grow within the sprouts and cannot be washed away. Over the past 15 years, at least 30 outbreaks of food poisoning have been associated with eating raw or lightly cooked sprouts, according to the FDA.