This is one of six brands and 21 labels of tahini recalled for possible Salmonella bacteria contamination. Other labels shown below. (Image courtesy U.S. Food and Drug Administration)

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Several brands of Israeli tahini, a sesame seed paste used to make hummus, have been recalled by the manufacturer for possible bacterial contamination. Achva, Achdut, Soom, S&F, Pepperwood and Baron's are the nationally distributed brands facing recall.

Each has expiration dates of April 7, 2020 to May 21, 2020, and the product lot codes range from 18-097 to 18-141. The Baron’s brand carries an expiration date of May 5, 2021. Any products that fit those descriptions should be thrown away or returned to place of purchase for a full refund.

Some products may not carry specific dates or may be written in Hebrew. The manufacturer, Achdut LTD. of Ariel, Israel, advises consumers to discard those products or return the food to the store for a refund. A series of label images can be found below.

The recall includes Tahini, Whole Tahini, Organic Tahini and Seasoned Tahini in these container sizes: 15-ounce, 16-ounce, 17.6-ounce, 635-ounce.

A test of Achdut Tahini imported to the U.S. showed positive for salmonella and prompted the investigation. The recall notice from the U.S. Food and Drug Administration said the probable cause is cross-contamination and that the company has since eliminated the bacterial source.

Salmonella can cause serious and 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. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. Tahini is most often eaten raw, an added risk.

The FDA also offered these recommendations for consumers:

· People who think they might have become ill from eating possibly contaminated tahini should talk to their health care providers.

· Consumers should always practice safe food handling and preparation measures. Wash hands, utensils and surfaces with hot, soapy water before and after handling food.

· Thoroughly clean all food preparation surfaces and utensils that may have come in contact with the potentially contaminated product.

· Additionally, consumers who purchased tahini should wash and disinfect drawers or shelves in refrigerators where the product was stored or any surfaces where the tahini may have come into contact, such as counters, containers, bags, etc.

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