Voluntary Recall of Two Peanut Butter Products in the United States
Due to Possible Contamination with Salmonella


On 14 February 2007, the U.S. Food and Drug Administration (FDA) issued the news about the voluntary recall of two peanut butter products by ConAgra because of possible contamination by the bacterium Salmonella Tennessee and warned the consumers not to eat the affected products.

ConAgra voluntarily recalled the affected products from the marketplace. According to the FDA, the affected products were manufactured in Georgia with the product code on the lid of the jar that begins with the number “2111”.

The two peanut butter products involved are as follows:

(a) Peter Pan peanut butter with product code begins with “2111”; and
(b) Great Value peanut butter with product code begins with “2111”.

Actions Taken by the CFS

The Centre for Food Safety (CFS) has made an appeal to the trade to stop selling the same batch of affected products and the public not to consume them. The CFS will continue to closely monitor the situation and take action as appropriate.

What is Salmonella?

Salmonella is a bacterium with widespread occurrence in animals, especially in poultry and swine, as well as environmental sources such as water, soil and animal faeces. Acute symptoms of Salmonella infection may include nausea, vomiting, abdominal cramps, diarrhoea, fever, and headache. Chronic consequences such as arthritic symptoms may follow 3-4 weeks after onset of acute symptoms. These symptoms could be particularly serious and life-threatening in young children, the elderly and people with weakened immune systems.

High-risk Food

Typical foods that have been found contaminated by Salmonella include meat and meat products (e.g. roast beef, meat pies, sausage and ham), poultry and poultry products, milk and dairy products, as well as eggs and egg products (e.g. custards and cream cakes).

Advice to the Trade

Advice to Consumers

Further Information

Further information about the incident can be obtained from the following webpages:

Centre for Food Safety
Food and Environmental Hygiene Department
15 February 2007