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Old 02-15-2007, 10:27 PM   #11
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I heard this on the news this morning as well. I wonder how salmonella can get into peanutbutter?
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Old 02-15-2007, 11:50 PM   #12
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Amber, Salmonella bacteria are generally spread by what is called the fecal-oral route.

That only means that the bug lives in the intestines of animals and enters our mouths, thence to infect us.

There are many animals that can harbor Salmonella including chickens, pigs, beef, even your dog and cat. And they apparently have no symptoms, their system is set up to resist the bug just as ours is to many other microorganisms.

But they can pass the germs on. And we humans are not resistant to them.

And so we get sick.

The germs get into chicken eggs as they are passed into the cloaca (the common anatomic excretory organ for birds) as they are laid (there is also evidence the bugs can get into the egg when it is developing in the ovary).

Chicken meat is infected mostly when the animals are cleaned for eating, there is almost no way not to allow some bowel contents to drop onto the meat.

The same problem arises with E. coli infections in beef, there is always some intestinal spillage onto the meat.

How it got into the peanut butter I have no idea.

It may have been a worker in the peanut plant who had the stuff on his/her hands or gloves.

Or it may have been some lapse in the production process that let contaminated material into its product.

In a well run factory, there are not all that many chances for contamination.

Hopefully they will find the culprit person or process lapse, and we will all be safer.

And then we will all be potential victims for the next lapse of a manufacturing process.

So it goes.
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Old 02-16-2007, 02:38 AM   #13
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they emphasize at school that food doesn't get people ill, people get people ill.
washing & sanitation 'er so important.
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Old 02-16-2007, 04:31 AM   #14
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spinach and now peanut butter
whats next?
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Old 02-16-2007, 06:22 AM   #15
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Way way was in the farthest reaches of my cabinet here at home, I found an old jar of Peter Pan. When I say old, this jar is close to a year old...and it had the 2111 number on it. And, it's a reduced fat formula. I wonder how the reduced fat formula can have the same lot number as the regular formula. And, why does it date from so long ago?? If this lot number has been on the shelves since August (which means it's probably at least a year old), why is it taking so long now for people to experience symptoms?
Makes me wonder if it's not actually something else or perhaps a more specific number may be required.
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Old 02-16-2007, 07:40 AM   #16
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My dad told me about this last night. TC checked our jar & it has 2111 on it. We've been eating from that jar for a few weeks, so luckly no one has gotten sick from it.
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Old 02-16-2007, 09:30 AM   #17
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I mentioned it to my sister. She said that they had just finished off two jars, creamy & chunky, with the 2111. They bought it a few months ago and live in another state.
Like a lot of us do, they wash up the jars and use them for storing odds n ends...etc. She thought maybe she should just pass on these jars and toss them.
I am sure that we will be hearing more about this story since so many people are already finding that they have allergies to it.
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Old 02-16-2007, 12:31 PM   #18
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Personally I would ditch the Jif or Peter Pan Peanut butter in place of Natural Peanut butter (Just Ground up peanuts)

Most Retail Peanut butters have hydrogenated oils(transfats) in them to help prevent the oil from seperating. And sugar.

Thanks for the heads up.
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Old 02-16-2007, 02:39 PM   #19
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When I read the title of this thread, I thought for sure the warning was going to be about peanut butter sticking to the roof of your mouth.
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Old 02-16-2007, 07:41 PM   #20
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Quote:
Originally Posted by VeraBlue
Way way was in the farthest reaches of my cabinet here at home, I found an old jar of Peter Pan. When I say old, this jar is close to a year old...and it had the 2111 number on it. And, it's a reduced fat formula. I wonder how the reduced fat formula can have the same lot number as the regular formula. And, why does it date from so long ago?? If this lot number has been on the shelves since August (which means it's probably at least a year old), why is it taking so long now for people to experience symptoms?
Makes me wonder if it's not actually something else or perhaps a more specific number may be required.


I've been eating PB from a jar of peter Pan with that same number on the lid!!

When I found that out, I tossed it in the trash.
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