Update: February 3rd -

The widget below is the current stream of products affected by this recall, straight from the FDA.

(Updated from initial posting on January 19)

January 23, 2009: A combination of epidemiological analysis and laboratory testing by state officials in Minnesota and Connecticut, the Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) have enabled FDA to confirm that the sources of the outbreak of illnesses caused by Salmonella Typhimurium are peanut butter and peanut paste produced by the Peanut Corporation of America (PCA) at its Blakely, Georgia processing plant.

Peanut butter is sold by PCA in bulk containers ranging in size from five (5) to 1,700 pounds. The peanut paste is sold in sizes ranging from 35-pound containers to product sold by the tanker container. Neither of these products is sold directly to consumers.

However, through its investigation, FDA has determined that PCA distributed potentially contaminated product to more than 70 consignee firms, for use as an ingredient in hundreds of different products, such as cookies, crackers, cereal, candy and ice cream. Companies all over the country that received product from PCA have issued voluntary recalls of their products. FDA has created a searchable database for recalled products. Identification of products subject to recall is continuing and this list is updated frequently.

Product recalls now include some pet food products that contain peanut paste that was made by PCA. While the risk of animals contracting salmonellosis is minimal, there is risk to humans from handling these products. It is important for people to wash their hands--and make sure children wash their hands--before and, especially, after feeding treats to pets. Further information for consumers is located in the Frequently Asked Questions section located on this web site. The pet food products are also included in the searchable data base of recalled products.

Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.

FDA and CDC recommendations for consumers include:

Do not eat products that have been recalled and throw them away in a manner that prevents others from eating them.
To determine if commercially-prepared or manufactured peanut butter/peanut paste-containing products (such as cookies, crackers, cereal, candy and ice cream) are subject to recall, consumers are urged first to visit FDA’s website and check the searchable database of recalled products.
For information on products containing peanut butter from companies not reporting recalls, consumers may wish to consult the company’s website or call the toll-free number listed on most packaging. Information consumers may receive from the companies has not been verified by the FDA.
If consumers cannot determine if their peanut butter, peanut butter/peanut paste-containing products or institutionally-served peanut butter contains PCA peanut butter/peanut paste, FDA recommends that they do not consume those products.
Persons who think they may have become ill from eating peanut butter are advised to consult their health care providers.

How To Safely Thaw The Big Bird

So you've snagged a great deal at one of our stores for a turkey or two...and now the crunch is on.  It's time to prep the big bird, and it's frozen solid.  What to do, and what to do quickly, before your guests arrive?

There are three ways recommended by the United States Department of Agriculture (USDA) to thaw a frozen turkey.  The best is to plan ahead for slow thawing in the frig.  Allow one day for every five pounds of turkey to thaw safely in the refrigerator.

But if you didn't plan ahead, you can quick defrost a turkey by submerging it in cold water in its original airtight packaging or in a leak-proof bag.  Submerge the entire bird, and change the water at least every 30 minutes or sooner if the water starts to warm up.

Third choice is defrosting in the trusty microwave.  However, if you do this, you need to immediately begin cooking the turkey, because as it thaws in the microwave, some areas become warm and begin to cook during the process.  This partially cooked part of the turkey can still contain bacteria that hasn't been destroyed by immediate cooking.

Now, as to the turkey's favored companion, stuffing (or dressing if you're from a different part of the country)...don't prepare it ahead of cooking.  If you cook it, then  you must refrigerate it immediately.  Never stuff an uncooked turkey with cooked stuffing.

For the safest stuffing, cook it separately from the turkey.  But if you choose to cook it inside the bird, it is essential to use a food thermometer to determine the internal temperature of the bird and stuffing.  Even if the turkey reaches the safe minimum internal temperature of 165 degrees F., the stuffing may not have reached a temeprature high enough to destroy the bacteria that may be present. and cause foodborne illness. 

Finally, refrigerate or freeze the cooked turkey and stuffing within two hours after cooking.  You can eat the leftovers up to four days after cooking, and frozen leftovers should be used within four months. 

Questions?  Call the USDA toll-free Meat and Poultry Hotline:  1-888-674-6854, weekdays from 10 a.m. to 4 p.m. (EST).

Country of Origin Labeling (called COOL) requires all food retailers to provide labels for fresh foods, including meats and produce.

The labels will tell consumers which countries their food came from.  Included in the list are beef, lamb, pork, chicken, fish and shellfish, plus fresh fruits and vegetables, peanuts, macadamia nuts and pecans.  The labels, for marketing purposes and information, are not a food safety measure.  All food safety measures currently in place will continue.

Items that are excluded from COOL include processed food and any commodities combined with at least one other food component.  This includes foods which are cooked, cured, smoked, fabricated, sauce- or coating-added.

The law took effect at the end of September 2008, and labels should begin appearing over the next few months.

Click here to read the USDA consumer guide to COOL