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Creamy and CrunchyAn Informal History of Peanut Butter, the All-American Food$
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Jon Krampner

Print publication date: 2014

Print ISBN-13: 9780231162333

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231162333.001.0001

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Peanut Corporation of America

Peanut Corporation of America

“There Was No Red Flag”

(p.199) Seventeen Peanut Corporation of America
Creamy and Crunchy

Jon Krampner

Columbia University Press

This chapter examines the Salmonella outbreaks involving peanut butter made by Stewart Parnell's Peanut Corporation of America (PCA). On December 21, 2008, seventy-two-year-old Shirley Almer died in a nursing home in Minnesota after eating toast with peanut butter distributed by the King Nut Company and made by the PCA. The peanut butter was found to be contaminated with Salmonella. Clifford Tousignant, seventy-eight, also ate some PCA-made peanut butter in a rehab facility and died on January 12, 2009. Four days after his death, the PCA announced a voluntary recall of products made in its Blakely, Georgia, plant. Salmonella-contaminated peanut butter made by the PCA would kill seven other people, injure more than 700, and trigger the largest food recall in American history. The Salmonella outbreaks were not the only problems plaguing peanut butter; in May 2010, Minnesota-based Parker's Farm issued a recall for its peanut butter because it was contaminated with Listeria monocytogenes, a virulent food-borne bacteria.

Keywords:   peanut butter, Stewart Parnell, Peanut Corporation of America, Shirley Almer, Salmonella, Clifford Tousignant, food recall, Parker's Farm, Listeria monocytogenes, food-borne bacteria

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