Watch Out: There Could Be Salmonella in Your Tahini

Watch Out: There Could Be Salmonella in Your Tahini

A recall was declared at the end of November, and a number of people have fallen ill.

Sure, there could be Salmonella in a lot of things. It could be lounging in that chicken sitting in the back of your fridge, or in the old shrimp hanging out on the counter. But we’re not talking about random tahini, here.

It’s official: The Centers for Disease Control and Prevention (CDC) have issued a food safety alert in connection with tahini made by Achdut Ltd. in Ari’el, Israel. The company recalled its products because they might be contaminated with Salmonella.

The affected tahini was sold under numerous brand names including Achva, Achdut, Soom, S&F, Pepperwood, and Baron’s. For a full list, check out the FDA’s website.

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Here’s the run down. So far, there have been no deaths or hospitalizations reported. Not too bad, but still. Five people have reported being infected with the outbreak strain of Salmonella Concord, in connection with the product in three states.

Illnesses were reported from June 16, 2018 to October 18, 2018, and the recall took place on November 27th, 2018. (Hey, tahini keeps well, right?)

Symptoms of Salmonella poisoning include diarrhea, fever, and harsh stomach cramps 12 to 72 hours after being exposed to the bacteria. If you fall ill, it will probably be for about 4 to 7 days.

People with a weakened immune system, such as those under the age of 5 and over 65 are more likely to develop severe complications. If you suspect you’re infected, visit your doctor. (Of course!)

Photo credits: matka_Wariatka/

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