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Several product recalls were enacted across the United States in the past week because of potential Salmonella contamination.

Leading the way is a recall by Vitamin Cottage Natural Food Markets Inc. of Lakewood, CO. The U.S. Food and Drug Administration (FDA) announced that the grocery chain has recalled its Natural Grocers brand 10-ounce Coconut Smiles Organic.

Six illnesses have been reported by people who ate the Coconut Smiles. Consumers who purchased this product should return it to the store for credit or refund.

The recalled Coconut Smiles were distributed to 145 Natural Grocers stores in Arkansas, Arizona, Colorado, Iowa, Idaho, Kansas, Minnesota, Missouri, Montana, Nebraska, Nevada, New Mexico, North Dakota, Oklahoma, Oregon, Texas, Utah, Washington and Wyoming. Consumers can find the specific locations of Natural Grocers stores at: https://www.naturalgrocers.com/storelocations/store-directory/.

potential Salmonella contamination

Potential Salmonella contamination has prompted the recall of Natural Grocers brand 10-ounce Coconut Smiles Organic. Six illnesses have been reported by people who ate the Coconut Smiles.

Potential Salmonella contamination:
Sprouts, frozen steaks also recalled

Other products being recalled for potential Salmonella contamination are:

ALFALFA SPROUTS:
River Valley Sprouts
The FDA also announced that River Valley Sprouts of Houston, MN, has voluntarily recalled the following products:

  • 5-ounce Alfalfa Sprouts
  • 4-ounce Alfalfa Sprouts
  • 5-ounce Garlic/Alfalfa
  • 5-ounce Variety sprouts.

The recalled products were packed and shipped from March 6 to March 15. They were distributed to grocery stores in Minnesota and Wisconsin. Some packages have sell-by dates on the label, ranging from March 15 to March 25.

The products are packaged in a plastic cup or clam container.

FROZEN STEAKS:
Stampede Meat Inc.
The U.S. Department of Agriculture (USDA) announced Friday that raw beef products manufactured by Stampede Meat Inc., of Bridgeview, IL, incorporated au jus seasoning that tested positive for Salmonella.  Almost 500,000 pounds of frozen steaks were recalled.

The frozen raw beef top sirloin steak items were produced between Feb. 19 and March 14. The following products are subject to recall:

  • cases containing 64 6-ounce vacuum-packed packages of “USDA SELECT OR HIGHER BONELESS BEEF TOP SIRLOIN STEAKS,” (item #5404) with lot codes ranging from 05018 to 07318 (inclusive) and “Best By” dates from Feb. 19, 2019, to Mar. 14, 2019 (inclusive).
  • cases containing 64 8-ounce vacuum-packed packages of “USDA SELECT OR HIGHER BONELESS BEEF TOP SIRLOIN STEAKS,” (item #5419) with lot codes ranging from 05018 to 07318 (inclusive) and “Best By” dates from Feb. 19, 2019, to Mar. 14, 2019 (inclusive).

The recalled products bear establishment number “EST. 19113” inside the USDA mark of inspection. The items were shipped to distributors, who then distributed the products to restaurant locations nationwide.

Standard Meat
Not even 24 hours before Friday’s steak recall, the USDA announced a recall by Standard Meat Company of Saginaw, TX, of about 50,000 pounds of frozen raw beef steaks.

The frozen, marinated top sirloin items were produced between Feb. 19 and March 14. The following products have been recalled:

  • 20-pound (approximate) boxes containing “USDA Select or Higher Beef 6 oz Top Sirloin Steak Mechanically Tenderized” with case code 45966.
  • 30-pound (approximate) boxes containing “USDA Select or Higher Beef 8 oz Top Sirloin Steak Mechanically Tenderized” with case code 45968.

The recalled products bear establishment number “EST. 33861” inside the USDA mark of inspection. The items were shipped to restaurant locations nationwide.

Potential Salmonella contamination:
Salmonella facts and figures

Salmonella bacteria produce an illness called salmonellosis. The bacteria are responsible for up to 1 million cases of salmonellosis in the United States on a yearly basis, according to the Centers for Disease Control and Prevention (CDC). Salmonellosis can develop anywhere from 12 hours to three days after eating food contaminated with Salmonella. As with most types of foodborne illnesses, symptoms can include:

  • diarrhea
  • vomiting
  • abdominal pain
  • fever
  • chills.

Those symptoms can last up to a week, and most people recover without treatment. In some cases, however, the diarrhea can become so severe that hospitalization is necessary. The CDC estimates that of those 1 million annual cases of infection, 19,000 require hospitalization, and approximately 380 will end in death. People most at risk for complications are children under 5, pregnant women, the elderly, and those with weakened immune systems.

Complications from salmonellosis
Complications can occur when the Salmonella bacteria enter the bloodstream. Those complications can produce conditions such as:

  • Meningitis: inflammation of the membranes surrounding the brain and spinal cord.
  • Endocarditis: infection of the heart’s inner lining, usually involving the heart valves.
  • Osteomyelitis: bone inflammation that usually targets the legs, arms, or spine.
  • Reactive arthritis: also known as Reiter’s syndrome, a form of inflammatory arthritis that develops in response to a Salmonella infection in another part of the body.

Pregnancies at risk
Pregnant women are at a higher risk for contracting salmonellosis because their immune systems are suppressed because of the hormonal changes they are undergoing. A pregnant woman who becomes ill from Salmonella can suffer a miscarriage, go into labor prematurely, or experience stillbirth.