Peanut butter - check your cupboards! My pal Laura is sick with salmonilla from a Kashi

H

heather_in_sf

Well-known member
granola bar that uses peanut butter. She's going to be fine and her doc told her she was the 101 case in LA and they had over 500 reported cases last week from this outbreak. poor dear... They told her it can take a few days before you get sick which surprised me.

The funny thing was during our chat I couldn't talk about food. do you know how hard that was? smileys/smile.gif

 
I have half a box of the Kashi peanut butter bars in my desk at work.

I'll trash them tomorrow. Thanks, Heather!

 
Oh my....that will not be good for Kashi

I wonder why the jarred peanut butter in markets is not involved...yet?

 
That's very disconcerting news Heather! I'm sorry to say/repeat that it's the peanut by-products

that are the most harmful (i.e. commercial/industrial type peanut butter paste (recently from GA!) that is sold to manufacturers who turn same into some of our favorite peanut butter based products! I hope your friend gets better soon!

 
Yes, apparently this includes peanut sauces too.

Just underscores the importance of making your own food from fresh local ingredients as much as possible.

 
The last time there was a peanut butter salmonella recall,

my son became really sick from eating the Peter Pan peanut butter. I never had him tested, but it went beyond stomach flu or anything like that. He was sick for three days. Then all the peanut butter info became available, and sure enough the new jar of Peter Pan peanut butter that I had just opened, was one of the recalled ones. No one else had eaten any of it except my son. I still haven't bought any Peter Pan since that happened. Why is peanut butter so suseptable to salmonella? It doesn't seem a likely suspect.

 
An excerpt from FDA " - - - Environmental sources of the organism include water,

soil, insects, factory surfaces, kitchen surfaces,"

Dawn, it's an eye opener when you find out that salmonella outbreaks are not confined to poultry products and such. So many factors contribute to foodborne illnesses it's mind blowing! I've read all about them when taking my ServSafe course and they didn't cover everything there is!! Scary to say the least.

http://vm.cfsan.fda.gov/~mow/chap1.html

 
What I can't figure out is why there are

Reese's peanut butter cups, pb hearts, and pb eggs on the shelf at many of the stores around here. I even saw Little Debbie "Nutty Bars" at Walmart on Saturday. Hmmm... I would've asked the manager, but was in a hurry and I "assumed" (maybe I shouldn't have) that these were ok. I didn't buy them, however.

 
Did you read in the FDA link (and thanks Sandy for posting) that they think the contamination was as

far back as last August or something like that?? yegads. How long does the organism stay viable in these products anyway....

 
Your bet bet it to stay away from snack foods, unless you make them yourselves

My vice is potato chips, especially the kettle chips, but for the rest of the sweets we eat, I make them at home...mostly cookies.

 
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