Salmonella Lawyer Update: Tahini Potentially Contaminated with Salmonella
Tahini is an extremely versatile ingredient made from ground sesame seeds; it’s great for salad dressings, homemade hummus, and sauces. Packed inside tahini are nutrients like magnesium, potassium, and iron. Tahini is also a good source of calcium, vitamin B, and vitamin E. Nutty and creamy, tahini is much like nut butter, for there are similar handling expectations and risks for recalls.
For instance, there’s been a recent recall of imported tahini due to the risk of the product being potentially contaminated with Salmonella. According to the FDA, Brodt Zenatti Holding LLC of Jupiter, Florida is recalling all jars Karawan brand tahini (both bulk and retail) due to potential Salmonella contamination. All recalled Karawan Tahini was imported from Palestine between December 2018 and April 2019 and sold in 450g and 17kg jars. 
An infection from Salmonella, also known as salmonellosis, is a common bacterial disease affecting the intestinal tract. Salmonella is commonly linked to products like raw meats, poultry, and eggs, but it can also contaminate other foods like cantaloupe, raw vegetables, and items like tahini.
According to the CDC, Salmonella causes over 1 million illnesses each year. Symptoms of infections from Salmonella usually occur between 6 to 48 hours after eating a contaminated food product.
Salmonellosis is dangerous, for prolonged illnesses can lead to severe dehydration. Signs of dehydration include dark yellow urine, dry mouth, headache, dizziness, and excessive thirst.
To ensure your tahini is safe, check the brand and batch number to see if it was one of the recalled products. To keep your jar of tahini fresh, store it in the refrigerator for up to six months. Storing tahini at room temperature will increase the rate of oxidation, making your tahini taste stale and go rancid.
For more information about the Karawan Brand Tahini salmonella recall, or to speak to a Salmonella Lawyer, call 1-888-335-4901.