There's a voluntary recall on a specific brand of cashew cheese in the local area. Sacramentans who bought Cashew 'cheese' which is a nondairy cheese substitute product also sold in Reno and in the San Francisco area with branding from "The Cultured Kitchen®" of West Sacramento, CA should know the latest news from the FDA, which is that the company is voluntarily recalling all flavors of their non-dairy cashew cheese product due to a risk of contamination from Salmonella.
The Cultured Kitchen of West Sacramento noted that the affected cheese includes all those with expiration dates up to and including April 19, 2014. It was sold in 8-ounce round containers at natural food stores and farmers markets in the Sacramento Valley, San Francisco Bay Area and Reno. Also see the article, "CDPH Warns Not to Eat The Cultured Kitchen's Cashew Cheese." According to the California Department of Public Health, 15 cases of illnesses have been reported in the Western United States, with twelve of the cases occurring in California. Three patients have been hospitalized and no deaths have been reported. In the Sacramento area, some farmers markets also sold the product.
The container sizes are all 8 ounces round and all expiration dates up to and including 4/19/14
The recalled flavors are: Herb, Smoked Cheddar, Pepper Jack, Habañero, Cilantro Lime, White Cheddar, Basil Pesto, and Pesto. The UPC codes are 794504922714, 736211709134, 794504922615, 794504922813,794504851120, and 794504924015. The container sizes are all 8 ounces round, and all expiration dates up to and including 4/19/14.
The non-dairy cashew cheese was distributed in Northern California and Nevada at various natural foods stores and farmers markets in the Sacramento Valley, San Francisco Bay Area, and Reno, according to a December 31, 2013 news release from the FDA, "The Cultured Kitchen® Voluntarily Recalls Cashew Cheese Due To Possible Risk Of Contamination From Salmonella."
The recall was initiated immediately after it was suspected that raw materials used in the production of The Cultured Kitchen’s cashew cheese product may have been tainted with a specific strain of Salmonella found almost exclusively in Southeast Asia, where the company’s cashews are sourced
Symptoms of Salmonella infection include fever, abdominal cramps, and diarrhea, which may be bloody. Most infected people recover within a week; however, some may develop complications that require hospitalization. Infants, the elderly, and people with weakened immune systems are at highest risk for more severe illness.
People who develop symptoms of Salmonella after consuming The Cultured Kitchen’s cashew cheese should consult their health care provider. Consumers who have purchased The Cultured Kitchen cashew cheese with these expiration date ranges are urged to return it to their place of purchase for a full refund or dispose of it immediately.
For more information please contact The Cultured Kitchen. The phone number is listed on the FDA's December 31, 2013 news release. "The Cultured Kitchen® Voluntarily Recalls Cashew Cheese Due To Possible Risk Of Contamination From Salmonella." For more information, you also can check out the site for the RSS Feed for FDA Recalls Information. To see photos, you also can check the site for images of the recalled cheese product at Photo: Product Labels.