Multiple brands of chocolate products containing pistachios, popularized on TikTok, have been recalled due to concerns over salmonella contamination, according to food experts. The Canadian Food Inspection Agency announced additional recalls of Dubai pistachio and knafeh milk chocolate varieties, expanding on previous recalls involving the Habibi brand of pistachios and related desserts like baklava. Individuals are advised against consuming, serving, or preparing any of the affected chocolate brands.
The trend of Dubai chocolate, featuring milk chocolate bars filled with pistachio cream and crispy knafeh bits, gained popularity through food bloggers. However, pistachios and products containing them that have been recalled are now associated with 52 reported illnesses in Canada between March and July, including ten hospitalizations.
Anne Marie Lowe, the outbreak manager at the Public Health Agency of Canada in Montreal, highlighted that the salmonella strain causing the illnesses shares a common genetic fingerprint among the affected individuals, with the same strain found in the Habibi pistachio brand. The specific cause of the outbreak remains unknown, posing a lingering concern due to the prolonged shelf life of pistachios.
Salmonella, a bacterial infection transmitted through contaminated food or drink, can lead to symptoms such as fever, headaches, vomiting, and diarrhea. Lawrence Goodridge, a Canada Research Chair in foodborne pathogens, explained that contamination of pistachios can occur during harvesting, with birds, insects, or contaminated irrigation water introducing salmonella to the nuts.
While cooking can eliminate salmonella in some foods, the resilient nature of the bacteria allows it to survive in dry foods like raw pistachios, even after processing. Microbiologist Keith Warriner from the University of Guelph pointed out that certain salmonella subtypes, such as the Havana serotype involved in this outbreak, can persist in soil and remain viable in chocolate even after ingestion.
Investigations into the source of the contaminated pistachios are ongoing, focusing on importers’ compliance with Canadian food safety standards. Goodridge emphasized that boutique or artisanal products do not inherently pose higher risks, but lapses in food safety protocols can contribute to outbreaks, as seen in previous incidents like the plant-based milk recall and Listeriosis outbreak.
The extended shelf life of dried pistachios, lasting up to two years depending on storage conditions, further complicates efforts to contain the salmonella outbreak. Warriner is exploring non-thermal pasteurization methods for nuts to address the challenges posed by persistent salmonella contamination.
The investigation into the outbreak is ongoing, with the potential for additional food products to be linked to the contamination. Delays in reporting cases to public health authorities and the time taken for individuals to seek medical attention further prolong the outbreak. Efforts to prevent salmonella contamination in pistachios continue, with a focus on developing innovative pasteurization techniques to enhance food safety standards.