According to foodsafetynews.com, the ongoing J.M. Smucker Co.’s peanut butter recall is causing a flood of secondary food product recalls. Companies often use peanut butter to make snack packs, chocolate products, fudge, sandwiches, dog treats, and much more. Many food product manufacturers and restaurants rely on the safety of the peanut butter found on grocery store shelves to make their products.
Since the first J.M. Smucker Co. peanut butter recall was announced on May 20, 2022, the U.S. Food and Drug Administration has declared 16 additional food product recalls from companies due to the Salmonella-contaminated peanut butter. Food safety officials anticipate additional recalls.
In 2009, the Peanut Corp of America (PCA) began to recall their peanut butter products following a connection was found between their peanut butter products and a Salmonella Typhimurium outbreak. That recall was the most costly food recall in U.S. history and caused the recall of about 4,000 secondary product recalls by over 360 companies.
Illnesses connected to the Peanut Corp of America Salmonella Typhimurium outbreak were first uncovered in late 2008, and continued through April 2009. More than 700 people became ill, with more than 170 people hospitalized. Tragically, nine people passed away due to Salmonella Typhimurium.
The recent CDC investigation of the J.M. Smucker Co.’s Jif peanut butter Salmonella outbreak states that 16 people have been harmed in 12 states. Two people have been hospitalized.
Salmonella-contaminated food does not typically smell, look, or taste bad. Seniors, infants, small children, and people who have weakened immune systems are at the greatest risk of serious illness due to their fragile immune systems. If you or a loved one have eaten the recalled products and developed Salmonella symptoms, seek medical attention right away. Those who are sick should tell their doctors about the Salmonella exposure because special lab tests are required to diagnose salmonellosis. The signs and symptoms of a Salmonella infection may include abdominal cramps, diarrhea, and fever within 12 to 72 hours after consuming the contaminated food.
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