NUTMEG, Product Recall, possible salmonella contamination

(November 30, 2010) - - In response to a recall commenced by its supplier (Mincing Overseas Spice Company, Dayton, New Jersey), Frontier Natural Products Co-op, is voluntarily recalling two products manufactured with non-organic nutmeg that were sold under the Frontier brand and under the Whole Foods Market brand listed below that contain nutmeg supplied by Mincing Overseas Spice Company. The nutmeg has the potential to be contaminated with Salmonella.

"Consumption of products containing Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms) endocarditic and arthritis."

Recalled products were sold in all 50 states and in some parts of Canada to distributors, retailers and consumers. Below is the list of products containing the nutmeg:

		Frontier Bulk Product
Brand	Full Product Name	Size/Weight	UPC Code	Lot Code
Frontier Bulk	Nutmeg Ground	16.00 oz.	0-89836-00165-8	0306

PASTA WITH RICOTTA-BUTTER SAUCE

Pasta con ricotta

The recipe

Serves four with salad

• 1 package brown rice pasta (do not use corn or quinoa pasta for this recipe)
• 3/4 pound fresh ricotta*, full-fat preferred - but do what you have to do
• 1/4 pounds fresh sheeps' milk cheese
• 1 stick of fresh, salted butter or substitute Earth Balance
• 1/2 teaspoon freshly grated nutmeg
• sea salt and cracked, black pepper to taste
• 1/4 cup fresh parsley, minced fine

Boil the pasta in salted water until done al denté.  While the pasta is boiling, place the butter in a bowl large enough to accommodate all ingredients.  Take one cup of the boiling water and pour it over the butter, melting it and mixing it with the water.  Add the ricotta and sheeps' milk cheese and continue to mix well.  

Set aside another cup of water when the pasta is done.

Drain the pasta well and add it to the bowl with the butter and ricotta. It should make a creamy, but not runny, sauce.  If it seems dry, add a bit of the reserved water . Add the nutmeg. Salt and pepper to taste. Mix well. Sprinkle with parsley.  Serve.  It's that easy.  And it's very good.

* Read the ingredients on the ricotta package to be sure there are no wheat-derived products used for thickening included.


Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product.