Inari brand Organic Blue Poppy Seeds recalled over Salmonella concerns

Puresource Natural Products is recalling Inari brand Organic Blue Poppy Seeds because of possible Salmonella contamination.

The recalled product has been sold in Alberta, British Columbia, Manitoba, Nova Scotia, Ontario, Quebec, and Saskatchewan and may have been distributed in other provinces and territories.

Recalled product:

Brand Product Size UPC Codes
Inari Organic Blue Poppy Seeds 250 g 6 67390 35001 8 Lot #3142573 Exp:01/23 Lot #3182851 Exp:10/23 Lot #3227118 Exp:10/24

As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.

Consumers should not eat the recalled product. Recalled products should be thrown out or returned to the location where they were purchased.

About Salmonella infections

Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any recalled products and developed symptoms of Salmonella food poisoning should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

(To sign up for a free subscription to Food Safety News, click here.)