Paprika Recalled Over Salmonella Contamination Fears

Bags of paprika have been recalled over possible contamination with salmonella.

Snacks and spices distributor Nuts.com has issued a voluntary recall for 25lb bags of paprika distributed to consignees in Massachusetts and Virginia. In total, 100lb worth of the contaminated product has been recalled.

The Food and Drug Administration (FDA) has categorized the food recall as Class I, the highest risk level given by the agency.

Class I recalls are given in “a situation in which there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death.”

The codes for the paprika products affected are p138733941, p138733942, p138741757 and p138785617.

Newsweek has emailed Nuts.com for comment and clarification on which consignees the affected products were distributed to.

It is unclear how the recalled paprika came to be potentially contaminated by salmonella and whether any adverse effects have yet been reported by consumers. Newsweek has asked Nuts.com to clarify this.

Salmonella enterica – commonly referred to as salmonella – is a group of bacteria that can cause a gastrointestinal illness and fever called salmonellosis.

The symptoms of salmonellosis can include vomiting, fever, diarrhea, headaches, abdominal cramps and aches.

Most symptoms develop between 6 hours and 6 days after infection and last between 4-7 days.

According to the Centers for Disease Control and Prevention (CDC), 1.35 million people (approximately the population of Maine) in the U.S are infected with salmonella every year and 26,500 are hospitalized due to their symptoms.

Most people recover without specific treatment, but in some cases, antibiotics can be given.

In the most serious situations, salmonella can also be fatal. The CDC reports that 420 people die due to salmonella every year.

The FDA reports that salmonella can be spread by food handlers who do not wash their hands and/or the surfaces and tools used in food preparation. It can also be spread when people consume food that is raw or undercooked.

It can also be spread by people who have had direct contact with animals such as poultry and reptiles and do not adequately wash their hands before preparing food.

A recent study published by the American Society for Microbiology warned that the salmonella infection risk may be rising due to climate change. This is because increased humid temperatures can support the survival of salmonella on raw plants.

This is the second spice product to be recalled this month due to possible salmonella contamination. At the beginning of August, 640 bags of Bikano Moong Dal were recalled by California’s Thal Golden Spices.