The New York State Department of Agriculture and Markets announced this week that Snow White Food Products of Brooklyn, NY, was recalling alfalfa sprouts for potential Salmonella contamination.
The contamination was discovered by routine sampling and testing by the New York State Food Laboratory.
The sprouts being recalled were distributed in New York State, and were sold packaged in a 3.5 ounce plastic clamshell container. The container is uncoded but has a UPC code of 0-46421-11236-6.
No illnesses have been reported in association with the recalled sprouts.
Snow White Food Products has discontinued the production and sale of its alfalfa sprouts while the company works to determine the source of contamination.
An infectious dose of Salmonella is small, probably from 15 to 20 cells. Typically, non-typhoidal Salmonella produces a self-limiting febrile gastrointestinal illness that is indistinguishable from that caused by other bacterial enteric pathogens. Dehydration is the principal clinical concern. The incubation period–the time between ingestion of Salmonella bacteria and the onset of illness–varies from six to 72 hours.
Salmonella can cause three different kinds of illness: gastroenteritis, typhoid fever, and bacteremia.
Symptoms of Salmonella gastroenteritis include diarrhea, abdominal cramps, fever, nausea, and/or vomiting. In mild cases diarrhea may be non-bloody, occur several times per day, and not be very voluminous; in severe cases it may be frequent, bloody and/or mucoid, and of high volume.
Fever generally occurs in the 100°F to 102°F range. Vomiting is less common than diarrhea. Headaches, muscle pain, and joint pain are often reported as well. Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer.
Consumers who have purchased 3.5 ounce containers of Snow White Food Products alfalfa sprouts are urged to return them to the place of purchase or discard the product. Consumers with questions may contact the company directly at 718-230-5625.© Food Safety News