F.D.A. warns processors using peanut-derived ingredients
March 13, 2009
by MEAT&POULTRY Staff
WASHINGTON — Meat and poultry processors, as well as other food manufacturers, should obtain peanut-derived ingredients only from suppliers who use production processes that have been demonstrated to adequately reduce the presence of Salmonella species (Salmonella spp.), or that they ensure that their own manufacturing process would adequately reduce the presence of Salmonella species, recommends the U.S. Food and Drug Administration.
The recommendations are in F.D.A.’s "Guidance for Industry: Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Peanut-Derived Product As An Ingredient." This guidance is intended for food manufacturers who use a peanut-derived product, which includes peanuts, peanut butter, peanut paste, peanut meal and peanut granules, as an ingredient in a food product.
Recent Salmonellosis outbreaks, such as the outbreak associated with Salmonella Typhimurium involving the Peanut Corporation of America, demonstrate the potential for foodborne illness from the consumption of foods containing peanut-derived products if those products are contaminated with Salmonella.
Illnesses are still being reported among people who have eaten recalled peanut-derived products contaminated with Salmonella bacteria, according to Centers for Disease Control and Prevention.
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