Kellogg connection to Salmonella outbreak?

Kellogg has asked stores to halt the sales of some of their peanut butter snacks as it was announced that one of their suppliers is Peanut Corp. of America. 

The items include toasted peanut butter sandwich crackers, peanut butter and jelly sandwich crackers, cheese and peanut butter sandwich crackers, and peanut butter-chocolate sandwich crackers.

This connection might be what was missing for many of the outbreak victims who have not been associated with eating peanut butter.  Maybe they had some peanut butter snacks? I’m sure the state and federal epidemiologists will be/have been looking at this link.

From the press release:

"PCA is one of several peanut paste suppliers that the company uses in its Austin® and Keebler® branded peanut butter sandwich crackers.

Kellogg Company’s investigation has not indicated any concerns, nor has the Company received any consumer illness complaints about these products. Nonetheless, Kellogg Company is taking precautionary measures including putting a hold on any inventory in its control, removing product from retail store shelves, and encouraging customers and consumers to hold and not eat these products until regulatory officials complete their investigation of PCA and Kellogg provides further information as to the resolution of this issue.

With 2007 sales of nearly $12 billion, Kellogg Company is the world’s leading producer of cereal and a leading producer of convenience foods, including cookies, crackers, toaster pastries, cereal bars, frozen waffles, and meat alternatives."

Good move by Kellogg for sure. If one of your suppliers is suspect, or has been linked to illnesses, take a look at where that product might have been used and figure out whether the risk has made it to your customers.

In a local connection for me, it was reported by ABC 11 here in Raleigh that the sandwich crackers on hold are solely produced at a plant in Cary, North Carolina. The FDA isn’t saying whether they are inspecting the Cary plant.

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.