Trader Joe's issued a recall Tuesday, warning customers of potential Salmonella contamination in its raw walnut products with certain lot numbers and "Best By" dates.
The company has not received any complaints of illness yet associated with consuming its raw walnut products but Trader Joe's is acting out of an abundance of caution, also removing all walnut products from its shelves and suspending sales until the issue has been resolved. An investigation is on-going to identify the source of the issue.
Anyone with the affected walnut products are advised not to eat them. They are to dispose of the product but customers may also return recalled walnut items to receive a full refund. The recall is in place for all raw walnut products distributed in all Trader Joe's stores across the country.
Raw walnut products recalled include:
- Raw California Walnut Pieces (16oz) - Lot Number: GU4345; Best By: 12/2015
- Raw California Walnut Halves & Pieces (16oz) - Lot Numbers: GU4346, GU4349, GU4356; Best By: 12/2015
- Raw California Walnut Baking Pieces (16oz) - Lot Number: GU4350; Best By: 12/2015
- Raw California Premium Walnut Halves (16oz) - Lot Numbers: GU4343, GU4344, GU4351, GU4352; Best By: 12/2015
- Organic Raw Walnut Halves & Pieces (12oz) - Best By: (2015) Oct. 15-17, Oct. 20-21, Nov. 17-20 and 28, Dec. 1
Salmonella commonly cause food poisoning. Infections can be serious and may sometimes cause fatalities in young children, the elderly and others who have weak immune systems. When exposed to the bacteria, a healthy individual will experience diarrhea (which may sometimes be bloody), fever, nausea abdominal pain and vomiting. Though rare, it is also possible for Salmonella to travel into the bloodstream, causing severe illnesses like arterial infections, arthritis and endocarditis.
Once infected, a person may manifest symptoms for four to seven days. Aside from plenty of rest, drinking fluids is recommended to prevent dehydration which can worsen symptoms. Proper food handling is important in preventing the spread of Salmonella. Avoid cross-contamination by washing hands when preparing food and don't use the same utensils on cooked and raw items.
In 2013, 1,027,551 individuals were infected by Salmonella, translating to $3.7 billion in healthcare costs. While outbreaks are commonly attributed to poultry products, they only account for 19 percent of cases. The remaining 14 and 67 percent are for beef and pork and dairy, produce and others, respectively.
Photo: Martin Fisch | Flickr
