Salmonella tainted peanut butter outbreak information
Most people have heard news reports regarding injuries and illnesses caused by peanut butter products tainted with Salmonella. If you have sustained such an injury or illness, contact me today, I am here to help. The Washington State Products Liability Act was enacted to enable victims of unsafe products to obtain fair compensation for injuries from product manufacturers. If you or a family member has been damaged by salmonella infected peanut butter products, please contact me immediately. 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 100 consignee firms, for use as an ingredient in hundreds of different products, such as cookies, crackers, cereal, candy and ice cream.
FDA initiated an inspection of PCA's Blakely plant on January 9 shortly after learning that this firm might be linked to the ongoing Salmonella outbreak. FDA finished its inspection on January 27. A list of problems observed by FDA investigators during their inspection is available at this link: http://www.fda.gov/ora/frequent/default.htm. This list is not a final agency determination regarding compliance. The deficiencies observed indicate that the plant was not compliant with Current Good Manufacturing Practices required by the FDA. These deficiencies are related to cleaning programs and procedures as well as failure to implement steps to mitigate Salmonella contamination.
