Alfalfa Sprouts Recalled for Salmonella Risk

Living Foods, Inc. of Ionia, Michigan is recalling bulk and retail-sized packages of Alfalfa Sprouts because the sprouts have the potential to be contaminated with <"http://www.yourlawyer.com/practice_areas/food_poisoning">Salmonella, the US Food and Drug Administration (FDA) just announced.

The alfalfa sprouts were distributed to retail and food service facilities through wholesale produce suppliers in Michigan and include:

• Four (4) 1-pound bags of alfalfa sprouts, packaged in unlabeled 1-pound plastic bags in a box labeled as Living Foods, Inc. ALFALFA SPROUTS, with a SELL BY DATE of 10/2/2010.

• Five (5) Pound Bulk Container (bag in a box) of alfalfa sprouts labeled as, Living Foods, Inc. ALFALFA SPROUTS, with a SELL BY DATE of 10/2/2010.

• 4-ounce cup alfalfa sprouts labeled as Living Foods, Inc. ALFALFA SPROUTS, with a SELL BY DATE of 10/2/2010. UPC Code: 0 26684 10006 5.

• 4-ounce bag alfalfa sprouts labeled as Living Foods, Inc. ALFALFA SPROUTS, with a SELL BY DATE of 10/2/2010. UPC Code 0 26684 10004 1.

To date, no illnesses have been reported in connection to this recall.

A single package of Living Foods, Inc. ALFALFA SPROUTS tested positive for Salmonella spp. The company is working closely with the FDA and the State of Michigan to determine the cause of the problem.

Consumers who have purchased these products should discard them. Wholesalers and retailers in possession of this product should remove the product from sale and cease distribution.

Living Foods, Inc. can be reached at 1.616.527.0911

Symptoms of Salmonella infection include fever, abdominal cramps, and diarrhea, which may be bloody. Most infected people recover within a week. Some people may develop complications that require hospitalization. Infants, the elderly, and people with weakened immune systems are at highest risk for more severe illness.

We have long been writing that sprouts present a unique food borne contamination challenge in that they can become tainted prior to harvesting, when growing. The conditions required for sprout growing are optimal for growing pathogens: Bacteria need the right temperature, nutrients, and water and sprouts grow in watery, warm environments, ideal for rapid bacterial growth. Because sprouts are often eaten raw with no additional treatment, such as cooking, which eliminates bacteria, washing sprouts does not necessarily remove bacteria because bacteria grow within the sprouts and cannot be washed away.

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