Peanut problems, in a nutshell

For the last few weeks we’ve kept you posted on the ongoing peanut-butter recalls. Earlier last week the FBI raided the Peanut Butter Corp. of America, the Georgia company implicated in the outbreak of Salmonella that is now linked to 637 illnesses and 9 deaths in 44 states and that has led to the recall of more than 2,200 products. Some experts now think that the bacteria may have been spread by the birds that often roost on peanut-butter processing plants. Water contaminated with salmonella-infested feces may have leaked through the roof and into the peanut butter, where the bacteria could thrive and multiply.

While this is the most serious problem ever linked to peanuts or peanut butter, it’s not the first. Here are a few other potential risks posed by peanuts—along with some of the legume's benefits.

Allergies: More people each year die from allergic reactions to peanuts than from any other food. While some evidence suggests that children afflicted with this type of allergy may outgrow it, the vast majority do not. Those who've had a minor reaction in the past are at risk for a more serious one in the future.

Choking: Peanuts are a leading cause of childhood choking accidents, in part because they can also inflame the airway, making the blockage worse. Indeed, some doctors say peanuts are more likely than any other object to choke young children (though small metal or plastic objects can also obstruct the windpipe and bronchial tubes, as this mother of a Lego-inspired child can attest.) To avoid choking, don't give peanuts—or any small, hard food—to small children until they get their back teeth in.

Aflatoxins: These naturally occurring poisons are produced by the mold aspergillus flavus, which grow on peanuts and grains and may contribute to the onset to hepatitis, liver cirrhosis, and liver cancer. Consumers Union looked for aflatoxins in peanut butter starting in 1972. In our 1990 tests, for example, the average level of aflatoxin in our 86 samples was 5.7 parts per billion. That’s an amount below the safe upper limit of 20 ppb but still a little high for comfort. Since then, however, the U.S. Department of Agriculture has gotten stricter and the levels of aflatoxin in peanut butter have declined from an average of 2.7 ppb in 1997 to 1.6 ppb in 2001.

Despite the hazards, peanuts are good sources of protein, vitamin E, niacin, and fiber. Though they have lots of fat, most of it is the unsaturated kind, which doesn’t raise LDL (bad) cholesterol. And, of course, they taste great.

—Orly Avitzur, M.D., Consumer Reports medical adviser

Read more on the Salmonella investigation and peanut recalls on our Safety blog.

Photo by chefranden

Comments

[otg]

I would be interested in knowing what the ratio of persons (or portions) of this product has been consumed to generate the nine deaths and 637 illneses. If the ratio is as high as I suspect it is how will random sampling ever be a viable safegaurd? And, how much of this bacterial growth and development is happening after packaging?

[TJ]

I found this on Skippy's web site:

How should Skippy® peanut butter be stored?
Unopened and opened jars of peanut butter may be stored at room temperature. Keep the jar tightly closed and store in a cool place. Storage temperature affects product quality. Excessive heat will accelerate the loss of fresh flavor and cause oil separation. Cold temperatures, even above freezing, can change peanut butter's consistency, texture, and thickness. Peanut butter may be refrigerated to retain the product's optimum flavor, but it will not be as easy to spread. Freezing is not recommended.

[John Kincaid]

The trick when aflatoxins or similar problems show up in food is to dilute the bad stuff with good stuff until the ratio is acceptable.

Years ago I carefully searched through a box of oatmeal and ... There are acceptable limits for feces in foods, or at least there were back then, I found the reg. I can't find it on the internet, maybe I'm not supposed to know.

Maybe a Food Chemist would know.

[Satish Rangan]

In addition to the relative ratio of saturated / unsaturated fat, one other metric I look for in a nutrition label is the ratio of the calories coming from fat to the total calories (per serving): 30% or less is best is the experts' take on that ratio. Most brands of peanut butter I've tried do not fit that rule, but taste great. The only one that did have less than 30% calories coming from fat content wasn't all that palatable.

Any thoughts?

[GinaLouise]

Hi Reed, I always keep my peanut butter in the fridge and I consider friends who don't to be the weird ones. :) Aside from honey, I can't think of any food (well, besides dry stuff like flour, pancake mix, etc.) that I leave unrefridgerated.

[Reed L. Bethke]

I have been missing something for years? And I have been told many times I worry to much???

Here is the question: Does peanut butter need to be refrigerated after opening?
It is NOT on the jar lables.

Silly, NO, almost every one I know, Does NOT, keep it in the refrigerator (it gets to hard) and look at me like I am nuts for asking about it.
Whats the answer? Please.

I don't under stand why more people are not sick from peanut butter.
We just had a bout of food poisoning, two people, one to the hospital, from restaurant food. Not good. Reed