Peanut Corporation of America Salmonella Information
According to the US Food and Drug Administration, “major national brands of jarred peanut butter found in grocery stores have not been among the products recalled.” A vast array of other peanut butters and peanut products are also unaffected.
The National Peanut Board continues to work closely with the rest of our industry and the FDA to fully understand the extended product recall announced by the Peanut Corporation of America (PCA).
As we demonstrate every day through our funding for allergy research and education, the health and safety of consumers is the highest priority for America’s peanut farmers.
The National Peanut Board strongly condemns anyone who operates outside the public trust and fails to follow stringent food safety practices adopted throughout the U.S. peanut industry.
USA Peanut Farmers Address Americans in Open Letter Appearing in USA Today (click letter to download pdf)
Search the FDA Recall Database or Check the Unaffected Product List Below
The Salmonella bacteria can cause an infection known as Salmonellosis, which often produces diarrhea, fever and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Older adults, infants, and those with impaired immune systems are more likely to experience severe illness, and should be seen by a physician if they experience these symptoms. (Source: Centers for Disease Control)
Contaminated foods are often of animal origin, such as beef, poultry, milk, or eggs, but any food, including vegetables, may become contaminated. Thorough cooking kills Salmonella. (Source: Centers for Disease Control)
Raw peanuts are roasted prior to being processed into peanut butter. The roasting temperature is high enough to kill salmonella bacteria.
Visit the Centers for Disease Control (CDC) for more information about Salmonella: www.cdc.gov/salmonella/typhimurium/
For the Latest information on investigation and product recalls, visit the Food and Drug Administration (FDA): www.fda.gov/oc/opacom/hottopics/salmonellatyph.html
Food Safety & the U.S. Peanut Industry
The U.S peanut industry adheres to the highest levels of food safety practices. In the case of peanut butter, most manufacturers have adopted a food safety system that determines and eliminates food safety risks (Hazard Analysis Critical Control Point). This ensures that when peanuts arrive in the processing plant, cross contamination is avoided by keeping the raw product completely separate from the cooked product.
Additionally, raw peanuts are roasted prior to being processed into peanut butter. The roasting temperature is high enough to kill salmonella bacteria.
The American Peanut Council has also adopted a Voluntary Code of Good Manufacturing Practices that includes recommended operating procedures for peanut processors. The recommended procedures include regular sampling, testing and verification of negative microbiological contamination in peanut manufacturing plants.
