The FDA is warning consumers to avoid eating several types of Achdut tahini in association with a Salmonella Concord outbreak. The recalled products are imported from an Israeli manufacturer, Achdut Ltd. Five people, who live in Hawaii, Michigan, and New York, are sick with the outbreak strain.
The brands that company makes include Achva, Achdut, Soom, S&F, and Pepperwood brand tahini, and Soom brand Chocolate Sweet Tahini Halva Spread. The last product is sold in 12 ounce packages, has lot code 071318CH, with expiration dates ranging from April 7, 2020 to May 21, 2020. In addition, 40 pound Organic Tahini, 40 pound Premium Tahini, 16 ounce Premium Tahini, 16 ounce Organic Thin, and 11 ounce Premium Tahini from Soom foods is recalled.
Also recalled is Baron’s brand tahini with product codes ranging from 18-097 to 18-141 and expiration date May 5, 2021. Some, but not all, of these products were listed in the original recall on November 27, 2018. Soom has not issued a recall on the FDA website as of 2/13/19.
Some of these brands may not have specific expiration dates, or may have labels in Hebrew. If you bought a tahini item and are not sure where it was made, or can’t identify the brand, throw it away or take it back to the store where you bought it for a refund.
A sample of imported tahini was collected buy the FDA at the point of import. It tested positive for Salmonella Concord. The manufacturer was placed on an import alert. Whole genome sequencing found that that positive sample is highly related to isolates taken from patients sickened in this outbreak. Officials also think that cross-contamination is the “root cause” for this recall.
After you discard this Achdut tahini, wash and disinfect drawers or shelves in your fridge where the tahini was stored, or any surfaces that may have come into contact with the product, such as containers, utensils, and countertops.
The symptoms of a Salmonella infection include a fever, nausea, abdominal and stomach cramps, vomiting, and diarrhea that may be bloody. Symptoms usually start a few hours to a few days after exposure to the pathogen. Patients are usually sick for a few days to a week. If you have been ill with these symptoms, see your doctor.
