King Nut Peanut Butter Salmonella Warning, USA

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Main Category: Nutrition / Diet
Also Included In: Infectious Diseases / Bacteria / Viruses;  GastroIntestinal / Gastroenterology;  Public Health
Article Date: 11 Jan 2009 - 4:00 PDT

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The Minnesota Department of Agriculture and the Minnesota Department of Health have issued a product advisory after their laboratories detected Salmonella bacteria in a King Nut brand creamy peanut butter 5-lbs container.

According to the MDH (Minnesota Department of Health) this particular peanut butter is distributed throughout the state to long-term care facilities, hospitals, schools, restaurants, delis, universities, cafeterias and bakeries. The MDH added that it is not clear yet whether the product is for sale in grocery stores.

The MDH urges establishments and institutions not to serve King Nut brand creamy peanut butter for the moment, and to expect additional instructions as the investigation moves further.

According to the MDH officials, Salmonella contamination was discovered after product testing was initiated following an MDH epidemiological investigation which implicated King Nut creamy peanut butter as the most probable source of infections which had struck several Minnesota residents.

Officials add that this Salmonella has the same genetic fingerprint as those which have made over 400 people sick in 42 states. They stress that for the link to be fully confirmed further tests, which are underway, are required.

State officials are coordinating their investigation with the CDC (Centers for Disease Control and Prevention), the FDA (U.S. Food and Drug Administration) and other states.

About Salmonella

-- Usually causes diarrhea, which may be bloody

-- Is sometimes accompanied by nausea, vomiting, headache and chills that can last up to a week

-- The patient usually experiences abdominal cramps

-- In most cases the sufferer also has a fever

-- Symptoms become evident from 1 to 4 days after exposure to the bacteria

-- Infants (babies) and people with poor health and weakened immune systems can experience the added complication of Salmonella entering their bloodstream and causing life-threatening infections Salmonellosis is one of the most common bacterial foodborne illnesses and is caused by eating food contaminated with the Salmonella bacterium. It can be life threatening to small babies, the elderly, people undergoing chemo, who are infected with HIV, or have a weak immune system for other reasons.

To protect yourself from foodborne illness when handling raw meat or poultry, FSIS recommends you follow these guidelines:

-- Before and after handling raw meat and poultry, wash your hands with warm soapy water for 20 seconds or more.

-- Wash cutting boards, utensils and dishes with hot water and soap.

-- Mop up spills straight away.

-- Keep raw meat, poultry and fish separate from other food that is not going to be cooked.

-- Use separate cutting boards for raw meat, poultry and egg products and cooked food.

-- Cook raw meat and poultry to safe internal temperatures before eating (safe internal temperature for beef and pork is 160 deg F, for poultry it is 165 deg F).

-- Use a food thermometer; it's the only way to be sure the meat has reached the right temperature.

-- Keep raw meat and poultry in the refrigerator: don't leave it outside for more than two hours (this is one hour if the temperature of the room is 90 deg F or more).

-- Put cooked meat and poultry in the refrigerator within two hours of cooking.

Source - Minnesota Department of Health

Written by - Christian Nordqvist
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

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