Johnny’s Fine Food Recalls French Dip Powdered Au Jus Over Potential Salmonella

Johnny’s Fine Foods of Tacoma, Washington is recalling its French Dip Powdered Au Jus in six-ounce bottles and French Dip Powdered Au Jus in 1.1-ounce foil packets, because it has the potential to be contaminated with <"http://www.yourlawyer.com/practice_areas/food_poisoning">Salmonella, the U.S. Food and Drug Administration (FDA) just announced. To date, no known illnesses have been associated with these recalled products.

Johnny’s French Dip Powdered Au Jus six-ounce product is distributed nationwide, is sold in retail stores, and is packaged in a clear plastic bottle with a red, white, and blue label. The expiration date for this product is 0332.

Johnny’s French Dip Powdered Au Jus 1.1-ounce product is packaged in a red, white, and blue foil packet. The expiration date for this product is 02212.

The product was made using hydrolyzed vegetable protein manufactured by Basic Food Flavors, Inc. Las Vegas, Nevada. Basic Food Flavors initiated a recall of the hydrolyzed vegetable protein due to Salmonella contamination.
The FDA is advising consumers to destroy this product immediately. Consumers with questions may contact Johnny’s Fine Foods toll-free at 1-800-962-1462, Monday through Friday, 8:00am to 3:00 pm Pacific Standard Time.

Salmonella is an organism that can cause serious, sometimes fatal, infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. Rarely, infection with Salmonella can result in the organism entering the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.

Some Salmonella bacteria are resistant to antibiotics, largely due to the use of antibiotics to promote the growth of feed animals. Salmonella is usually found in food contaminated with animal feces and is a group of bacteria that passes from the feces of people or animals to other people or animals, causing contamination when food is improperly stored or handled and when preparers do not wash their hands or sanitize implements involved in food storage.

Salmonella is the most frequently reported cause of food-related outbreaks of stomach illness worldwide and Salmonella poisoning can lead to Reiter’s Syndrome, a difficult-to-treat reactive arthritis characterized by severe joint pain, irritation of the eyes, and painful urination.

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