The FDA still hasn’t tracked down all that yummy salmonella-contaminated peanut butter, and until they do, they want consumers to stop eating all “commercially-prepared or manufactured peanut butter-containing products and institutionally-served peanut butter.” No, this doesn’t mean the jar of Skippy on your shelf, but it does seem to cover cookies, cakes, and ice cream; pretty much any shrink-wrapped peanut butter snack.
For those of you following along with the 3-month-long salmonella outbreak — the Minnesota Department of Health has confirmed that the strain of salmonella in the commercial peanut butter is the same as the one causing the outbreak.
For the past three months or so, the FDA and the CDC have been working to find the source of an outbreak of salmonella typhimurium that has sickened at least 400 people nationwide. Now the Minnesota Department of Health thinks they may have found the answer in a jar of institutional peanut butter not sold to the public.
As any convenience-seeking American knows, the bane of natural peanut butter is its tendency to separate into an unspreadable sludge of crushed peanut and an eager-to-spill pond of oil. You have to stir the two together to get back to the peanut butter texture you’ve come to expect from the hybridized brands. Skippy says they’ve solved the problem, but based on the two jars one customer bought, they’re plain nuts (wocka wocka!).
They still had peanuts? Well, no longer as you can now add US Airways to the list of airlines not serving bagged tributes to George Washington Carver. The airline claims it’s to stop peanut particles drifting from passenger’s gnashing maws and into the orifices of peanut allergy sufferers, a deadly disaster that also serves as the premise for last summer’s blockbuster, “Peanuts on a Plane.”