The Pennsylvania Department of Health and Massachusetts Department of Public Health and Rhode Island Department of Health announced Friday that Trader Joe’s Valencia Creamy Salted Peanut Butter made with sea salt may be linked to 29 cases of Salmonella Bredeney across multiple states.

[Update: the recall has been expanded to include other products made by Sunland Inc.]
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For the last 20 years, attorney Bill Marler has represented victims of nearly every large foodborne illness outbreak in the United States, securing $600,000,000 for victims of E. coli, Salmonella, and other illnesses linked to tainted food. Marler is an outspoken advocate for food safety, and maintains the Food Safety Site and the award-winning Marler Blog.

He's picked up a safety tip or two along the way - as well as a definitive personal do-not-eat list.

Bill Marler: 6 tips for safer food shopping, storage, preparation and buying
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Up to 1 million mangoes are being recalled voluntarily because they may be contaminated with Salmonella, as a preventive measure in the wake of 103 infections nationwide, a food distributor announced Thursday.

The mangoes bear the Daniella brand sticker with one of the following PLU numbers: 3114, 4051, 4311, 4584 or 4959, said Splendid Products of Burlingame, California.

The mangoes were sold as individual fruit throughout the country, including at Costco, Save Mart Supermarkets, Food 4 Less, Ralph's, Topco stores, El Super, Kroger, Giant-Eagle, Stop & Shop, Aldi, and some Whole Foods stores, the produce firm said.
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Two deaths and multiple cases of illness across 20 states have been linked to cantaloupes contaminated with salmonella, according to the U.S. Food and Drug Administration.

State and federal health officials are advising consumers to discard all cantaloupes from southwestern Indiana, as tests have found evidence of the same strain of salmonella bacteria associated with a multi-state outbreak that health officials say is still ongoing.
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The United States Department of Agriculture's Food Safety and Inspection Service announced Sunday evening that Cargill Meat Solutions Corporation is issuing an immediate recall of approximately 29,339 pounds of ground beef on fears that it may be contaminated with Salmonella Enteritidis.

According to a news release by the agency, the FSIS was made aware of the potential contamination during the course of an ongoing investigation of a multi-state outbreak of Salmonella Enteritidis involving 33 patients from seven states.
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Travelers are on pins and needles after news that six instances of the latter had been discovered in turkey sandwiches on four separate Delta Air Lines flights from Amsterdam to the United States on Sunday. One injury was reported, and the FBI, along with Dutch authorities, have begun a criminal investigation into the origins of the implement. The airline is, for the time being, serving prepackaged foods on flights from the routes involved.

This is not the first time that airline food has come under scrutiny for hazards other than terminal dullness.
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You've probably heard a lot about salmonella in reference to food poisoning, but the latest outbreak isn't about eating cooked animals – it's about touching live ones.

The Centers for Disease Control and Prevention announced that 93 people in a total of 23 states have been infected with strains of salmonella: specifically, strains known as Salmonella Infantis, Salmonella Newport, and Salmonella Lille. Of those affected, 18 patients have been hospitalized and one death may be related to the outbreak under investigation too.

A large portion – 37% – of the those infected are 10 years old or younger, according to the CDC.

Read - CDC: Salmonella outbreak tied to live poultry

We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact.

This burning question just in from our PBnO-obsessed colleague Jo Parker:

My husband is freaking out over my desire to roast turkey at a lower-than-he-likes temperature. How low can we go? I was thinking 250-275°F. We usually do the Alton Brown method - temperature way hot for 30 minutes, then something lower for the rest of the time.

The reason Alton Brown - and a whole other slew of folks for that matter - crank up that oven temperature at the beginning is to get a crisp-skinned bird.

But just like there's no right way to mash potatoes, oven temperature is all about personal preference. If low-and-slow yields a tastier result in your honorable opinion, then giblets away!
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Cargill Meat Solutions Corporation announced Wednesday an immediate voluntary recall of approximately 36 million pounds of ground turkey meat because it may be contaminated with salmonella bacteria.

Cargill's plant in Springdale, Arkansas, processed the fresh and frozen ground turkey products between February 20 and August 2, the company said in a news release.

Federal health authorities said Tuesday that an outbreak of Salmonella Heidelberg that has killed one person and sickened 76 others in 26 states appears to have been traced to ground turkey products.

Read Cargill recalls 36 million pounds of ground turkey
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[Update 7:30 p.m. 8/3/11 - Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The FSIS provides these recommendations for preventing Salmonellosis]

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