New recipes

The FDA Just Mandated a National Recall for the First Time Ever—Over Salmonella

The FDA Just Mandated a National Recall for the First Time Ever—Over Salmonella

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Most recalls are voluntary. Here's why this one is different.

The Food and Drug Administration is requiring a Las Vegas company called "Triangle Pharmanaturals" to recall its herbal supplements of kratom—a tropical evergreen—after discovering some were contaminated with salmonella.

This is the first time ever that the national agency has had to use its power to remove a product from market, after, according to an official statement, the manufacturer explicitly refused to comply with the FDA's request of a voluntary recall.

Stay up to date on what healthy means now.

Sign up for our daily newsletter for more great articles and delicious, healthy recipes.

This is not the first time that the FDA has asked people to stop using their products—earlier this year, the group warned shoppers that kratom had been linked to a salmonella outbreak. At that point, upwards of 90 people had been sickened in 35 different states, according to Bloomberg.

Kratom is already a controversial product. Often found in capsule and powder form, the alternative treatment used for pain, anxiety, opioid withdrawal, and illicit drug dependence is made from a plant native to Southeast Asia.

However, there is no legitimate medical evidence showing the supplement is effective—and no support for the claims that it can be used as a way to ween users off addictive drugs. In fact, the FDA has been cracking down on kratom sales because chemically, it resembles an opioid, reports CBS News.

As kratom is marketed and sold as a dietary supplement, however, producers haven't been required to prove its safety outright.

In addition to the concerns of salmonella contamination, the FDA has asked producers to refrain from labeling the product as a dietary supplement—but, as of now, they haven't banned the product altogether.

“Our first approach is to encourage voluntary compliance, but when we have a company like this one, which refuses to cooperate, is violating the law, and is endangering consumers; we will pursue all avenues of enforcement under our authority,” wrote Commissioner Scott Gottlieb in the official statement posted to the FDA's website yesterday.

For now, the FDA is focused on pulling all of the affected kratom capsules off shelves—but the same statement also confirmed that the national agency will be targeting the contested supplement in the future.

“We continue to have serious concerns about the safety of any kratom-containing product and we are pursuing these concerns separately,” Gottlieb said.

Why This Industry Insider Says Food Has Never Been Safer

Yes, you've been seeing more national recalls lately, but that's not the whole story.

In November 2018, in the midst of the second national E. coli outbreak linked to romaine lettuce in six months, Americans learned that the number of national food recalls posted by federal safety agencies was at a ten-year high, Cooking Light reports. There were plenty of instances where fresh, healthy items became potentially deadly due to errors or accidental contamination during production: Nearly 20 million pounds of ground beef were yanked from shelves due to an E. coli outbreak, thousands of eggs disposed of due to traces of salmonella, and national warnings of tainted turkey were issued right before Thanksgiving.

Scott Gottlieb, then commissioner of the Food and Drug Administration, told CNN at that time that federal agents and health agencies across all 50 states were not slipping up on monitoring food safety. He claimed that federal investigators had never been better at their jobs: "I think that the issue isn&apost that there&aposs more unsafe food," Gottlieb said. "I think what&aposs happening is that we have better technology than ever before to link outbreaks of human illness to a common pathogen."

A leading expert agrees: According to Steven Mandernach, the executive director of the Association of Food and Drug Officials, the system has become increasingly efficient at catching even the smallest of imperfections. "I think the industry is better trained now more than ever, and there&aposs better scientific resources available to officials," he says. "We didn&apost realize the scope of outbreaks of produce, for example. Now we&aposre now aware of the scope, because of the tools that have recently been developed, which help us better understand the challenges and the likelihood of outbreaks."

Mandernach explains that the Food Safety Modernization Act, which was initially passed in 2010, has largely taken effect in the last 12 months, and many manufacturers have been required to bolster their internal systems to the "highest caliber" of food safety protocol. "The techniques that we are now using, like testing food products in actual food plants. is so much superior to ten years ago," he says. "We&aposre now using things like whole genome sequencing to link an actual illness to an actual place and the actual food in question-we didn&apost have the ability to get that definitive level of assurance three or four years ago."

Also, the amount of testing has increased. Mandernach says that federal safety agents as well as the manufacturers have started testing samples and production facilities more frequently, which could explain why more outbreaks are being caught. Increased testing though doesn&apost address every challenge.

While new technology and better processes have led investigators to be more adept at identifying sources of bacteria, there are a few foodborne illnesses that are causing issues across the nation. "At the restaurant and grocery store level, there&aposs increased challenges in dealing with norovirus and Hepatitis A," Mandernach says. "Those viruses are harder to kill that other common bacteria we deal with… Traditional illnesses caused by salmonella or listeria bacteria is easier to kill. These diseases are much harder to kill and sanitize during an outbreak."

The bulk of responsibility for keeping food safe actually lies in the hands of states and local municipality employees. More than 70 percent of inspections are conducted by state officials on the behalf of the FDA, per Mandernach. "We need to continue to invest in local resources," he says. "Public health isn&apost sexy. and the government doesn&apost see it as an activity to get a great deal of benefit from. It&aposs hard to show metrics for &aposHow many illnesses did we prevent by the work that we did?&apos"

Mandernach says the most important aspect of improving food safety in the United States actually lies in the hands of consumers. One of the quickest ways that federal investigators can work to end an outbreak is if those affected actually visit healthcare professionals in the first place. "If [consumers] think they have a foodborne illness, it&aposs imperative that they see their physician," Mandernach says. "More often than not, foodborne illness is associated with gastrointestinal issues. It could stem from something you ate more than 24 hours or before…it could be something more serious, which is why it&aposs important to get it checked out."

Medical professionals can administer tests that notify patients if they have one of 20 common foodborne illnesses within the hour-and since there isn&apost a universal treatment for multiple illnesses, Mandernach says you&aposll have a better chance of shortening symptoms if you seek out help. And most importantly, state officials will follow up with you if you test positive for a foodborne illnesses in order to stem any possible outbreaks. "I realize there are a lot of recalls right now, but the risk of recalls can tell you something, too," Mandernach says, referring to the posted class on each federal notice. "For example, Class 1 recalls include cases where allergens are at play, and if no one in your family has a food allergy, then you may not have to be concerned or as concerned as a pathogen-based recall."

Hydrolyzed Vegetable Proteins: The Full Story

On March 4, 2010, the United States Food and Drug Administration (FDA) announced a recall of hydrolyzed vegetable protein (HVP) that contained Salmonella tennessee, an organism that “can cause serious and sometimes fatal infections in young children, frail or elderly people, or others with weakened immune systems.” 1 The HVP in question was produced by Basic Food Flavors, Inc., located in Las Vegas, Nevada. That evening, Brian Williams of NBC News stated on his national newscast that HVP “is potentially in thousands of food products.” The manufacturer has now recalled the affected HVP. More than one hundred fifty processed foods that contained the affected HVP were recalled by April 3, 2010. 2

As reported on March 10, 2010 in The Washington Post, managers at Basic Food Flavors, Inc. learned on January 21, 2010 that samples taken a week earlier at their plant tested positive for salmonella. However, based on FDA inspection records, Basic Food Flavors, Inc. continued to ship their product to processed food producers. 3

There were several surprises for this writer in the FDA recall notice. The FDA, for the first time in my memory, stated that hydrolyzed protein was “a common [food] ingredient used most frequently as a flavor enhancer.” Previously, many members of the food industry denied the fact that HVP is used to enhance flavor.

Furthermore, the FDA reverted to the ingredient name of “hydrolyzed vegetable protein,” even though the FDA, in recent years, issued a requirement that the protein source that had been hydrolyzed had to be identified, for example, hydrolyzed soy protein or hydrolyzed pea protein. Also, the FDA disclosed that hydrolyzed proteins were contained in bouillon products, dressing and dressing mix products, flavoring base and seasoning products, frozen food products, gravy mix products, prepared salad products, ready-to-eat meal products, sauce and marinade mix products, snack and snack mix products, soup/soup mix and dip/dip products, spread products, and stuffing products. In total, the FDA listed one hundred seventy-seven products, but you can be assured that the number is understated. 4

The FDA recall announcement did not mention the fact that all hydrolyzed proteins are flavor enhancers because they contain the reactive component of the food ingredient “monosodium glutamate.” They are referred to by many MSG-sensitive people as “processed free glutamic acid (MSG)” because they will cause the same reactions as those caused by monosodium glutamate, providing that the sensitive individual ingests an amount that includes a level of MSG that exceeds his or her individual tolerance for MSG. The amount of MSG in a hydrolyzed protein is dependent upon the type of protein being used and the extent of the hydrolysis.

Most, if not all hydrolyzed proteins we see on food labels are hydrolyzed through the use of an acid. The process breaks down the protein into individual amino acids, including glutamic acid in the form that can cause adverse reactions in MSG-sensitive people. 5 Acid hydrolysis also results in the unwanted formation of carcinogenic mono- and di-chloropropanols. 6,7

Why has the FDA allowed a carcinogenic substance to be so broadly used in our food supply? Did the FDA not know that acid-hydrolyzed proteins introduce carcinogens into our food?

The fact is that this writer, representing the Truth in Labeling Campaign (, verbally advised the FDA in 1993 that acid-hydrolyzed proteins introduced carcinogenic propanols into processed foods. The FDA made light of our claim. However, it was reported in an industry newsletter that in 1994 the FDA met with representatives of the flavor industry and expressed their concern about the presence of carcinogens in acid-hydrolyzed proteins. Reports revealed that the FDA raised the point that if enzymes were used rather than acid (a method that is technically referred to as enzymolysis) there would be no carcinogenic propanols produced.

Industry representatives expressed concern about using enzymolysis on the basis that the method was less efficient and more costly than acid hydrolysis. Another report indicates that FDA asked the flavor industry to reduce the presence of carcinogens in HVP, but a later survey by the International Hydrolyzed Protein Council (IHPC) indicated that nothing had been done to correct the problem.

The above reports were supported later, when the FDA stated in a 2003 report of the Codex Alimentarius Commission that the FDA met with the IHPC in the “early 1990s . . . regarding the need to control levels of 3-MCPD and 1,3-DCP in acid-HVP [chloropropanols].” The IHPC conducted annual surveys on the levels of carcinogenic 3-MCPD in acid HVPs and shared their results with the FDA. 8 (The Codex Alimentarius Commission was created in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.)

In the above referred to Codex Alimentarius Commission report, the FDA also reported that it conducted a formal quantitative risk assessment of 3-MCPD in 2000 and concluded that 3-MCPD was carcinogenic and genotoxic (damaging to DNA). 9 (There is some disagreement regarding the genotoxicity of 3-MCPD.)

On March 31, 2008, the FDA did publish an article in the Federal Register announcing the availability of Compliance Policy Guide #500.500, which sets “guidance levels” for 3-MCPD in acid-hydrolyzed proteins and Asian style sauces. However, a guidance level is not binding on the FDA or on industry, and cannot serve as the direct legal basis for an enforcement action. A similar article appeared in the Federal Register in 2007. 10

The Codex Alimentarius Commission stated, “Chloropropanol contamination is a food safety issue that has international implications and a number of countries have introduced maximum levels for chloropropanols.” Beginning in 2001, the United Kingdom food regulatory agency began to remove certain products from grocers’ shelves due to what they believed to be excessive levels of carcinogens. The cause was found to be the presence of propanols due to acid HVPs. Thailand has established a limit of 3-MCPD in seasoning products, and, during 2001, Australia and New Zealand introduced emergency measures to establish maximum levels of chloropropanols. Other countries, like the United States are studying the problem. 11

If the food industry was not so interested in adding MSG to our processed foods in order to enhance flavor without going to the expense of using high quality, healthful ingredients, the HVP issue would not be the problem it is. In the opinion of this writer, the HVP issue is an example of how our regulatory agencies fail to fulfill their responsibility to protect the health of citizens with healthy food, a responsibility that has become increasingly important with a national healthcare program.

If we are to reduce health care costs, we must reduce the growing incidence of numerous, serious medical conditions in our country. This will require navigating a new direction at such federal agencies as the FDA, the USDA, and the EPA, to better protect the safety of consumers. The FDA might start by protecting the 25 to 43 percent of our population that experienced adverse reactions to monosodium glutamate in studies conducted in the 1970s. 12,13,14 This could be easily accomplished by requiring that all existing processed foods, dietary supplements, and pharmaceuticals be analyzed for “free glutamic acid.” Subsequently, when a new product is introduced or a formulation is changed, the product must be analyzed for “free glutamic acid.” If “free glutamic acid” is present in a product, it must be disclosed as “MSG,” with the amount stated in milligrams on the labels of processed foods and dietary supplements, and on the product inserts of pharmaceuticals. 15

Recently, a number of food companies have announced that they will be reducing the salt content of their products by
20 percent. This includes many food giants, such as Kraft Foods and Nestlé. We now have a similar announcement from
Frito-Lay regarding their salted potato chips. Meanwhile, the FDA appears to support the reduction of salt in processed
foods, but has not issued any regulations on the subject.
According to the Frito-Lay announcement, the reduction in salt content will be achieved by changing the shape of salt
crystals, affecting how they will be used in the body. The change in shape of salt crystals would not appear to be detrimental
to humans, but, of course, we do not know the process that will be used nor do we know whether any chemicals
will be used.
Of real concern is the fact that the announcement about salt reduction just happens to have occurred shortly after
a new salt substitute, Senomyx, entered the marketplace. The Senomyx salt substitute is clearly a chemical product that
works in the body as a neurological agent, causing an individual to perceive a salty taste. It would seem to be nothing
more or less than a neurotrophic drug.
Because the maker of the Senomyx product calls it a food, it does not require the extensive testing that would be
required by the FDA if it were called a pharmaceutical. To our knowledge, there has been no testing of the Senomyx salt
substitute for safety, and it is so potent that the amount needed in food is below the amount requiring FDA approval.
Furthermore, it will never be disclosed on food labels as Senomyx. Senomyx can be used in or called “artificial flavor.”

1. FDA News Release dated March 2010: http:/

2. Report of Frost & Sullivan, a global consulting and research firm, dated April 3, 2010:

3. Report of Frost & Sullivan, a global consulting and research firm, dated April 3, 2010:

4. April 1, 2010, FDA notice of products containing HVP:

7. Pommer, K. (Novo Nordisk BioChem Inc., Franklinton, NC) Cereal Foods World. October, 1995 Vol 40. No 10. p.745.

8. Codex Alimentarius Commission Position Paper on Chloropropanols, March, 2003. Based on Thirty-fifth Session held in Arusha, United Republic of Tanzania, March 17-21, 2003, Item #25.

10. FDA Issues Compliance Policy Guide Setting “Guidance Level” for a Chloropropanol in Asian-Style Sauces. phelps/2008/04/fda-issues-cpg.html.

11. Codex Alimentarius Commission Position Paper on Chloropropanols, March, 2003. Based on Thirty-fifth Session held in Arusha, United Republic of Tanzania, March 17-21, 2003, Items #9-17.

12. Kenney, R.A. and Tidball, C.S. Human susceptibility to oral monosodium L-glutamate. Am J Clin Nutr 25: 140-146, 1972.

13. Reif-Lehrer, L. A questionnaire study of the prevalence of Chinese restaurant syndrome. Fed Proc 36:1617-1623, 1977.

14. Kerr, G.R., Wu-Lee, M., El-Lozy, M., McGandy, R., and Stare, F. Food-symptomatology questionnaires: risks of demand-bias questions and population-biased surveys. Glutamic Acid: Advances in Biochemistry and Physiology Filer, L. J., et al., Eds. New York: Raven Press, 1979.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2010.

About Jack L. Samuels


Thanksgiving is many Americans’ favorite holiday because it is a time when family, friends, neighbors and strangers come together to share their favorite foods. Before you prepare your favorite dishes, take a moment to review the food recalls and illness outbreaks identified by the US Centers for Disease Control and Prevention.

Romaine lettuce

Just two days before Thanksgiving, the CDC warned US consumers to not eat romaine lettuce, as it may be contaminated with E. coli.

Thirty-two people, including 13 who have been hospitalized, have been infected with the outbreak strain in 11 states, according to the CDC. One of the hospitalized people developed hemolytic uremic syndrome, a potentially life-threatening form of kidney failure. No deaths have been reported.

People have become sick in California, Connecticut, Illinois, Massachusetts, Maryland, Michigan, New Hampshire, New Jersey, New York, Ohio and Wisconsin.

The Public Health Agency of Canada has identified an additional 18 people who have become sick with the same strain of E. coli in Ontario and Quebec.

The US Food and Drug Administration, which is also investigating the outbreak, cautions that if you have any romaine lettuce at home, you should throw it away, even if you have eaten some and did not get sick.

No one distributor or source has been identified, so the FDA is warning consumers to avoid all types and brands of romaine lettuce. Consumers should not eat any romaine lettuce product, including “whole heads of romaine, hearts of romaine, and bags and boxes of precut lettuce and salad mixes that contain romaine, such as spring mix and Caesar salad.

Retailers and restaurants also should not serve or sell any until more is known about the outbreak.

Illnesses in the current outbreak started in October, and it is not related to another multistate outbreak linked to romaine lettuce this summer.

Turkey products

The US Department of Agriculture’s Food Safety and Inspection Service has recalled turkey products linked to a salmonella outbreak. The CDC announced the outbreak linked to raw turkey products in July, but more people have gotten sick, bringing the total to at least 164 in 35 states. One person in California has died, and 63 people have been hospitalized.

Jennie-O Turkey Store Sales LLC recalled 91,388 pounds of raw ground turkey products after the USDA found that a sample of the products tested positive for salmonella reading matching the outbreak strain. The samples were from a September 11 production, and according to the USDA, the rest of the products shipped nationwide.

The outbreak started in November 2017. It’s unclear where the turkey at the center of this outbreak came from, as there doesn’t appear to be one centralized distributor, the agency said. This could mean that “it might be widespread in the turkey industry.”

Lab tests show that the salmonella came from a variety of products, including ground turkey and turkey patties. Tests showed that it’s also been in live turkeys and pet food.

The CDC said that if you plan to handle raw turkey, make sure you are extra careful: Wash your hands after touching it. Cook products thoroughly to avoid getting sick. Thaw turkeys in the refrigerator, not on the counter.

Raw chicken

In another ongoing investigation, 92 people have been infected with salmonella infantis in 29 states, linked to raw chicken products from a variety of sources, according to the CDC. No deaths have been reported, though 21 people have been hospitalized, the public health agency reports. The USDA is continuing to monitor this outbreak.

People who have become sick report eating different types and brands of chicken products purchased in many locations. The CDC has identified salmonella in samples taken from raw chicken products, live chickens and raw chicken pet food. Because the strain is present in live chickens as well as many types of raw chicken products, this is an indication that contamination might be widespread in the chicken industry, according to the CDC.

However, the CDC does not advise consumers to avoid eating properly cooked chicken or retailers to stop selling raw chicken products.

Instead, you need to handle raw chicken carefully and cook it thoroughly to prevent food poisoning, the agency recommends. Wash your hands before and after preparing or eating food, and sanitize your kitchen and preparation area. Chicken breasts, whole chickens and ground poultry, including chicken burgers and chicken sausage, should always be cooked to an internal temperature of 165 degrees Fahrenheit to kill harmful germs. Leftovers should also be reheated to that temperature.

Ground beef

Do not eat, serve or sell recalled beef products that were recalled by JBS Tolleson Inc. of Tolleson, Arizona, because they may be contaminated with salmonella, the CDC advises. As of Thursday, 246 people have been infected with the outbreak strain of salmonella newport in 25 states, the CDC reports. No deaths have been reported, but 59 people have been hospitalized.

Check your freezer for recalled beef, the CDC recommends. The company recalled 6.9 million pounds of beef products in early October, all produced and packaged between July 26 and September 7. It was shipped to more than 100 retailers across the nation under many brand names, and the establishment number “EST. 267” can be found inside the USDA mark of inspection (but may be found elsewhere on the package), according to the CDC. The list of retailers where these products were sold can be found on the USDA website.

Cook ground beef thoroughly, the CDC recommends, and handle beef products safely to prevent foodborne illness. Never eat raw or undercooked ground beef. To kill germs, it needs to reach an internal temperature of 160 degrees Fahrenheit. Wash your hands and any item that came into contact with raw beef, including countertops, utensils, dishes and cutting boards, with soap and water, the CDC advises.

Duncan Hines cake mix

A recall was issued for four types of Duncan Hines cake mix due to possible salmonella contamination, the US Food and Drug Administration said on November 5.

The recall was issued by Conagra Brands due to “a positive finding of Salmonella in a retail sample of Duncan Hines Classic White cake mix that may be linked to a Salmonella outbreak that is currently being investigated by CDC and FDA,” Conagra said in a statement.

The DNA fingerprint found in that sample of cake mix matches the DNA fingerprint identified by the CDC in five cases of salmonella illness, according to the FDA.

The illnesses were reported in Maryland, Ohio and Wisconsin, the CDC said Wednesday.

Several of the individuals who are sick told health investigators that they consumed cake mix before their symptoms began, according to Conagra.

“Two ill people reported eating cake in the week before their illness began and one reported eating raw cake mix, but brand information was not available,” according to the CDC, which added that it is “working with state health departments and FDA to determine if these ill people ate cake or raw cake mix produced by Duncan Hines.”

Who’s at risk, and what are the symptoms of foodborne illness?

People of all ages are at risk of becoming sick due to foodborne illness, though when it comes to infections with salmonella, children are the most likely to get sick, according to the FDA. Children under 5, adults older than 65 and people with weakened immune systems, such as people with chronic diseases, are more likely to develop severe illness, but even healthy children and adults can become seriously ill.

Symptoms of salmonella illness usually begin 12 to 72 hours after consuming something tainted with the organism and last about four to seven days. They include diarrhea, fever and abdominal cramps. Most people recover without treatment. In some patients the diarrhea can be so severe that hospitalization and antibiotic treatment are required to prevent the illness from spreading from the intestines to the blood stream and elsewhere in the body.

Symptoms of E. coli infection, which usually begin about three or four days after consuming the bacteria, can include watery or bloody diarrhea, fever, abdominal cramps, nausea and vomiting, according to the CDC. Most people infected by the bacteria get better within five to seven days, though this particular strain of E. coli tends to cause more severe illness.

Tell the Truth — Is the Number of Food Recalls Increasing?

According to a report from the U.S. Public Interest Research Group (PIRG) Education Fund, food recalls increased 10 percent between 2013 and 2018, with a peak of 905 recalls in 2016. During this same period, they found that Class I recalls — the ones with the greatest potential for health risks — increased 83 percent. Yikes!

But before you throw out all your food, know that the increasing number of recalls may not be a bad thing. "There's a perception that food is less safe, but really we're now able to find out more about specific pathogens, outbreaks and illnesses a lot sooner," says Feist. The combination of advanced technology and new regulations like the FSMA means that food producers and food safety regulators can detect harmful pathogens and take action faster. Plus, after reaching a peak in 2016, the total number of recalls has declined in both 2017 (817 total recalls) and 2018 (703 total recalls).

Fashionably Healthy

…would probably be GREAT at keeping the doctor away, except for that pesky salmonella outbreak happening now. I’ve been so caught up keeping track of where my onions are coming from, I didn’t even know about this recall except that while I was trying to purchase peaches at a local Walmart self checkout (don’t judge, they looked beautiful) my daughter and I thought I was being carded for said peaches. While weird, we were both intrigued…

After some waiting, the manager notified us that the product had been recalled. This was around 1pm today. Thankfully, because we were buying it at a store known for it’s massive amount of technology, we didn’t go home with the recalled product which possibly was harboring a pathogen causing an outbreak of Salmonella Enteritidis. According to the FDA and the CDC (in the articles I have hyperlinked) the outbreak is linked to a company called Prima Wawona (Wawona Packing Company LLC) which is apparently the biggest supplier/producer of stone fruits in the United States (out of California.)

The CDC tracking of the peaches outbreak is as follows (as of August 19th:

  • Case Count: 68
  • States: 9
  • Hospitalizations: 14
  • Deaths: 0
  • Recall: Yes

I suppose the bright side is that the outbreak/recall only started (at least being reported) August 19th and so while the cases will likely go up, stores are able to pull the stock off the shelf.

You can check out a map of reported cases here, according to the map Minnesota has the most reported cases at 23. The peaches were sold in the following grocery stores, though may have been sold in additional ones: Retailers Aldi, Kroger, City Market, Fry’s, Food 4 Less, Food Lion, Foods Co., Hannaford, Jay-C, King Soopers, Ralphs, and Smiths, Target, Walmart and Wegman’s. The recall has also extended to Canada as well.

Recalled bagged peaches packed or supplied by Prima Wawona from June 1, 2020 to August 19, 2020 should not be eaten and should be thrown away. Recalled loose/bulk peaches packed or supplied by Prima Wawona from June 1, 2020 to August 3, 2020 should not be eaten and should be throw them away. (FDA)

Unfortunately, I doubt I was the first person at Walmart to attempt a purchase of those peaches today and there was still a fully stocked bin of them just begging to be picked up and bagged. Could customers be spreading the Salmonella to other food items after choosing the peaches? Um yeah, pretty sure that’s a given. But also consider we also have a Salmonella recall going on regarding onions…

Info on how to handle potentially contaminated foods can be found here (it’s not pretty, you’ve been warned) but just understand you can’t actually wash it off if it’s a contaminated piece of fruit or food, especially one that’s not customarily cooked. Check your peaches against the PLU codes in the CDC/FDA websites

Consumers who cannot identify the brand or remember the date of purchase, should throw the product away. Consumers who may have frozen peaches supplied by Prima Wawona should throw them away.

FDA recommends that anyone who received recalled peaches packed or supplied by Prima Wawona use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with the produce to reduce the risk of cross-contamination. This includes cutting boards, slicers, countertops, refrigerators, and storage bins.

If you experience any of the following symptoms: diarrhea, fever and abdominal cramps, it’s worth going to your healthcare provider. More to come as the story develops.

Twinkie recall issued over salmonella concerns

Although Twinkies normally have a long shelf life, don’t hoard any boxes of limited-edition Holiday White Peppermint Hostess Twinkies for your post-holiday snacking or apocalypse preparation needs.

Hostess has recalled the multipack boxes, with nine cakes in each, in response to a recall by Blommer Chocolate Co., which produced the confectionery coating used on the holiday Twinkies. The coating contains milk powder ingredients produced by Valley Milk Products LLC, which may be contaminated with salmonella.

Salmonella was found at the company’s manufacturing facility, including in 50-pound bags of Valley Milk’s sweet cream buttermilk powder and high heat nonfat dry milk powder.

Consumers are urged to throw out recalled items or return them to the store for a refund.

However, all other Hostess products, including the beloved original Twinkies, are not being recalled.

Palmer Candy Co. has also issued a recall for a number of chocolate confections, including covered pretzels, almond and peppermint bark and candy party bowls.

“We are truly sorry for any distress this recall causes to our retail customers and to consumers,” said Marty Palmer, president and chief executive officer of Palmer Candy. “We remain committed to the highest standards in food quality and safety. We are taking this recall very seriously and truly appreciate the cooperation of our customers as we work to resolve this matter promptly.”

The recall is just one of many announced by the Food and Drug Administration in connection with an expanding recall of milk powder ingredients produced by Valley Milk Products. The recalled products have been shipped to dozens of states nationwide.

“These products are not sold directly to consumers, but are used (as) ingredients in a number of foods such as bakery products and distributed by brokers,” said the recall statement from Valley Milk Products. No samples of milk powder have tested positive for the bacteria, according to the company.

No one has reported getting sick from these products, but exposure to salmonella can result in diarrhea, abdominal cramps and fever. Most people who are exposed to the bacteria recover, even without treatment.

For those with compromised immune systems, for example due to chemotherapy, this kind of infection can be much more serious and require hospitalization. The elderly and infants can also have a hard time fighting off these infections.

You’re signed up

We’ll start sending you the news you need delivered straight to you. We value your privacy. Unsubscribe easily.

ConsumerAffairs is not a government agency. Companies displayed may pay us to be Authorized or when you click a link, call a number or fill a form on our site. Our content is intended to be used for general information purposes only. It is very important to do your own analysis before making any investment based on your own personal circumstances and consult with your own investment, financial, tax and legal advisers.

Copyright © 2021 Consumers Unified LLC. All Rights Reserved. The contents of this site may not be republished, reprinted, rewritten or recirculated without written permission.

Pedigree Pet Food Recall: Salmonella Contamination

Chagrin Falls, Ohio (September 16, 2008)—Mars Petcare US announced another recall of its pet food products manufactured at its Everson, Pennsylvania facility. The pet food is being recalled because of contamination with a bacteria called Salmonella, which causes severs diarrhea and can be fatal. This recall only affects the United States. Salmonella bacteria can cause serious infections in dogs and cats, and, people are also at risk if they handle the contaminated food. People especially at risk are children, older individuals and those with compromised immune systems. Healthy people that may have touched the tainted food should monitor themselves for some or all of the following signs: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. On rare occasions, Salmonella can result in more serious problems including artery infections, heart infections called endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers showing these signs after having contact with the tainted pet food should contact their physician immediately.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Animals can be carriers with no visible signs and can potentially infect other animals and/or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian. Mars Petcare US does not plan to resume production out of a commitment to the safety of our pet owners and their pets, customers, and associates. Many of the brands involved in the recall are national brands produced at multiple facilities. A chart for all products is listed on the mars web site.

Mars Petcare US will work with retail customers to ensure that the recalled products are not on store shelves. These products should not be sold or fed to pets. In the event that consumers believe they have purchased products affected by this voluntary recall, they should return the product to the store where they purchased it for a full refund. Specific product details and other information can be found at
Please find recalled pet food UPC information below.

The products listed below are made at our Everson facility on behalf of a variety of retailers. All code dates, with the exception of PEDIGREE®, are listed in a similar format as noted below:

Consumers should look for “17” as the first two digits of the second line. Sample:
Best By Feb 18 09
17 1445 1

For PEDIGREE® the Everson code date format is as follows:
Consumers should look for “PAE” on the bottom line – the sixth, seventh and eighth digits. Sample:
PEDIGREE ® Small Crunchy Bites
Best Before 02/2009
808G1PAE01 12:00

In an effort to prevent the transmission of Salmonella from pets to family members and care givers, the FDA recommends that everyone follow appropriate pet food handling guidelines when feeding their pets. A list of safe pet food handling tips can be found at:
Pet owners who have questions about the recall should call 1-877-568-4463 or visit

Author: Dr. Carol Osborne

Chagrin Falls Veterinary Center & Pet Clinic with Dr. Carol Osborne. Located in Chagrin Falls, Ohio at 530 East Washington Street. Chagrin Falls Veterinary Center & Pet Clinic is operated by Veterinarian & Pet Celebrity Dr. Carol Osborne, the Integrative Pet Wellness Center offers traditional & natural alternative pet health products & therapies for dogs & cats.

Related posts


looks like humans aren’t they only one who get affected by bacteria and germs in our food. Animals are also getting infected as well. Great article.

Hi Dr Webb,
I appreciate your comment!
Thank you
Dr Carol

If your dog has diarrhea mixing rice with their food and even some unflavored Metamucil helps to firm up stool. Pedigree is really not a very good food to begin with. Neither is IAMs Beneful Purina or any of the other foods you have usually heard of. The first several ingredients are usually corn (we know what happens when our body gets corn, we poop it out and don’t use it, same with dogs) meat by products (the take the meat off of whatever it is and you get the bones, feathers, coat, feet, beaks, etc) and white or brewers rice (no nutritional value, just a filler) because of this our dogs need to eat more to get the nutrients they need and poop a lot more too. Also…science diet and eukanuba are not very good foods either. They used to be but they were bought out by other companies who, to save money, changed the ingredients to fillers and by products. These foods cost about the same as the all naturals foods and you are getting pedigree quality food. You can check all the ingredients yourself. Stay away from the first 3 ingredients being corn, by products of any kind, and white or brewer’s rice. Go for foods with chicken, chicken meal, or any meats that don’t have by product after them, and BROWN rice. These are good foods. Try going to a specialty pet store and ask about a better food. Precise, Royal Canin, and Verus are all really good foods. When you look at the ingredients they will be along the lines of Chicken, brown rice (the only rice with nutritional value for dogs), and usually another protein source such as chicken meal (chicken meal is just dehydrated chicken, very good) your dogs will eat much less of the food so even though it cost a bit more you go through less food and it ends up saving you money. They also poop less, live longer, and are overall healthier. I have four shih tzus and I feed them Royal Canin dry food. 10lbs of that food last us over a month. 4 adults dogs eating only 10lbs of food between the 4 of them is pretty good! These foods are also all natural and organic so they are never involved in any recalls you know your food is always safe. Go to your local pet store and ask about these brands (Precise, Royal Canin, Verus, Wellness, California Natural, Innova, Canidae, Merrik) many stores, such as Pets Plus, will even give you your money back for the dog food if your dog doesn’t like it and has programs such as buy 10 bags get your 11th free. It’s worth a try and trust me your dogs will love it.

We appreciate your comments. Prairie made by Natures Variety and Newmans Organics line of pet foods are also natural, have never been recalld and as a veterinarian I have used them for quite a while with successful results. Any premiuum pet food should always have a 100% money back guarantee.

No commercial pet food in a bag or a can can ever match the quality of a good home made diet, which if supplemented with a natural vitamin product like PAAWS or VitaLife provides pets with balanced excellant nutrition.

For a home made diet in general: 1/3 lean protein, sources include: chicken, turkey, lamb,duck, beef, salmon, eggs with 1/3 long acting carbohydrates including rice, pasta, potatoes or oatmeal and 1/3 veggies such as broccoli, green beans, peas, carrots, etc.

Mix them together and cook with a little extra virgin olive oil then spice it up so it smells and tastes good. The olive oil enhances both the smell and taste as well as providing an excellant source of essential omega 3,6 fatty acids. Many pets like barbecue sauce, pasta sauce and tamari for flavor.
I have several great recipes for pets and am available toll free at 1-866-372-2765.
Thank you
Dr Carol

I am concerned about the Pedigree dog food recall doese anyone on here Know if it also included the 15# bags?
I bought a bag and poured it into my dog food container and now I have no Information On the dog food but was informed that all other sizes were recalled but I have not herd anything on the 15# bags I am very scared to feed My baby poodle This food.
i would appreciate any information.

A First…Pet Food Recall leads to Human Food Recall

To my knowledge, this has never happened before. A pet food discovered a bacterial contamination in a human grade ingredient. The human food industries using the exact same ingredient never caught the problem. Score one for pet food.

To my knowledge, this has never happened before. A pet food discovered a bacterial contamination in a human grade ingredient. The human food industries using the exact same ingredient never caught the problem. Score one for pet food.

On January 15, 2018 the pet food company Just Food for Dogs announced a recall . The pet food company (using 100% human edible ingredients) acted on a consumer complaint testing of the pet food discovered Listeria monocytogenes. Further testing done by Just Food for Dogs traced the bacterial contamination to green beans used in the dog food. Just Food for Dogs notified its customers, the public, regulatory authorities and it’s supplier.

Which has now led to a human food recall. From Food Safety News …

National Frozen Foods Corp. issued a Class I recall of individual quick frozen green beans because of potential Listeria monocytogenes contamination, according to notices posted by US Foods Inc. and the U.S. Department of Defense Commissary Agency.

The frozen food manufacturer issued its recall following the detection of Listeria monocytogenes in a third-party test by a downstream customer, a pet food company.

A notice from the U.S. Department of Defense Commissary Agency reported the following products sold in its commissary stores were included in the recall:

SYS IMP Bean Green Whole IQF NWP, 12/2 pounds: Lot number 17102703A03, MPC V5404

NW TRES Bean Green Cut, 1/30 pounds: Lot number 17102603A02, MPC 62406-9007

SYS CLS Bean Green Cut GR A P, 12/2 pounds: Lot number 17102703A03, MPC 1435197

Hats off to Just Food for Dogs. Your swift action, your safety protocols surpassed that of human food. Thank you.

Wishing you and your pet(s) the best,

Susan Thixton
Pet Food Safety Advocate
Author Buyer Beware, Co-Author Dinner PAWsible
Association for Truth in Pet Food

Become a member of our pet food consumer Association. Association for Truth in Pet Food is a a stakeholder organization representing the voice of pet food consumers at AAFCO and with FDA. Your membership helps representatives attend meetings and voice consumer concerns with regulatory authorities. Click Here to learn more.

What’s in Your Pet’s Food?
Is your dog or cat eating risk ingredients? Chinese imports? Petsumer Report tells the ‘rest of the story’ on over 5,000 cat foods, dog foods, and pet treats. 30 Day Satisfaction Guarantee. Click Here to preview Petsumer Report.

The 2018 List
Susan’s List of trusted pet foods. Click Here to learn more.

Zuke’s Dog Treats Reviews of Ingredients

Most Popular Dog Treat: Zuke's Mini Naturals Roasted Chicken Recipe

First of all, these moist mini treats start with chicken as the first and main ingredient. Ground rice, ground barley and malted barley are the main carbohydrates.

Next on the list is vegetable glycerine, a sweetener, not to be confused with other types of glycerine that are sometimes left over by-products from biofuel, high in wood alcohol.

Tapioca is next, which isn’t one of my favorite starches. It’s higher on the glycemic index, which is already higher because the recipe uses white rice. After that are natural flavor, cherries, sunflower oil and salt. Lecithin is an emulsifier and natural preservative, but it’s often from soy, so it’s a bit suspect.

The next ingredient, phosphoric acid, links to reduced bone density. Then there are rosemary and turmeric, healthy spices. Sorbic acid, ascorbic acid and mixed tocopherols are natural preservatives, but sorbic acid is irritating to the skin, eyes and respiratory tract. Ascorbic acid can be irritating to the stomach too. Finally, there is vitamin E supplement and zinc propionate.

  • Crude Protein (min) 10%
  • Crude Fat (min) 7%
  • Crude Fiber (max) 2%
  • Moisture (max) 30%
  • 3,640 kcal/kg, 3.19 kcal/treat

Zukes Dog Treats Recall History

Are Zukes treats safe? The company website proudly states that there’s never been a Zukes dog treats recall, since they started making dog and cat treats in 1995. Unfortunately, their parent company’s reputation isn’t as good.

  • 2013, recalled some Purina ONE Beyond dog food for salmonella.
  • 2012, sued for death of pet after eating Waggin' Train treats. The Food and Drug Administration received more than 900 reported illnesses or deaths from the use of Chinese chicken products.
  • ​2013, Waggin' Train and Canyon Creek dog treats found to have trace amounts of antibiotic residue by the New York State Department of Agriculture and Markets. They are temporarily taken off the market, leading to a $6.5 million settlement in 2014.
  • ​2015, class-action lawsuit against Purina for toxic ingredients in Beneful brand of dog food, eventually dropped because they all were FDA-approved.
  • ​2007, recalled some products, including Alpo Prime Cuts in Gravy, after widespread contamination of ingredients from China. Chinese wheat gluten was contaminated with melamine.
  • 2005, recalled all of its dry pet food made in La Encrucijada, Venezuela for verified contaminants causing illness.