How does peanut butter get salmonella

Water in a peanut butter processing plant is like putting gasoline on a fire. A couple of other things to think about from an historical perspective — this is not the first time we have had outbreaks — see the Australian and United States experiences.

Also, this is not the first time someone has written about the problems of bacteria in jars of Salmonella — see "Survival of Salmonella in Peanut Butter and Peanut Butter Spread — " and "Survival of Antibiotic Resistant Salmonella in Peanut Putter — The recalled peanut butter in the expanded recall is sold by PCA in bulk packaging in containers ranging in size from five to 1, pounds. The peanut paste is sold in sizes ranging from pound containers to tanker containers.

With quantities of peanut butter in that amount being shipped all over the world, a mistake in production will have an exponential impact. FDA inspections found samples of salmonella in 28 places in the plant—unclean equipment and uncovered trailers of peanuts outside of the factory, too. Not to worry, though, Sunland Inc. But how does salmonella get into peanut butter in the first place?

Mike Doyle, who has assisted in helping Sunland getting their plants back up and running again and serves as director of the Center for Food Safety at the University of Georgia, explains that peanuts grow in the ground and can be contaminated from a variety of sources: manure, water, wild animals—even the soil.

Studies have shown that once present, salmonella can survive for many months—even years—in peanut butter, according to Scientific American. Before treatment, in fact, about two percent of all peanuts are contaminated with salmonella. It pointed out that Salmonella can become heat resistant as the water activity of a food becomes lower, conditions found in peanut butter and peanut paste.

The effectiveness of processing methods to reduce Salmonella in food products may depend on if and how much an ingredient with low water activity is rehydrated. Processing methods are more effective at killing the pathogen when the peanut ingredient is completely mixed into a high—water activity food, given time to fully rehydrate, and heated or acidified adequately.

However, the pathogen may remain when lumps or swirls of peanut butter remain in the food product. The FDA recommends that food manufacturers obtain peanut products only from suppliers that have validated procedures to reduce Salmonella contamination. In instances when manufacturers must use raw shelled or blanched peanuts or when Salmonella concerns have been raised about a particular lot or lots of peanut ingredients, the FDA recommends that manufacturers:.

The FDA also advises food manufacturers to be aware that the Grocery Manufacturers Association GMA and other food-industry groups have recently published an industry guidance document aimed at controlling Salmonella risk, particularly in low-moisture foods.

In its advice to food service establishments and retailers, the FDA issued the same warning about Salmonella survivability in low-moisture foods and warned that routinely cooking peanut-containing food items may not always ensure safety for consumers.

The FDA urged the two groups to work with suppliers to ensure that the peanut products have been made and packed using current good manufacturing practices. Mar 9 FDA peanut ingredient recommendations for industry. Grant support for ASP provided by. Become an underwriter».