Aoun brand ‘Tahineh’ recalled after testing finds Salmonella
Fattal International North America Inc. is recalling Aoun brand “Tahineh” from the marketplace because of possible Salmonella contamination.
This recall of tahini was triggered by Canadian Food Inspection Agency test results.
The recalled product has been sold in Ontario and Quebec and may have been distributed in other Canadian provinces and territories.
|Aoun||Tahineh – Ground Sesame 100%||454 g||5 283000 902153||
Best Before 2023MR12
As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.
Consumers should check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the location where they were purchased
About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.
Anyone who has used the recalled product and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.
Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.
(To sign up for a free subscription to Food Safety News, click here.)