Various food products RECALLED over salmonella contamination, exposing food safety failures – NaturalNews.com

• Salmonella is a widespread and serious threat, causing an estimated 1.35 million U.S. illnesses annually. While often uncomfortable, it can be life-threatening for vulnerable groups like children, the elderly and the immunocompromised.
• Contamination is appearing in diverse and unexpected products, as illustrated by recent outbreaks linked to raw oysters, frozen foods and herbal tea. Freezing does not kill the bacteria, and “natural” products are not inherently risk-free.
• Antibiotic-resistant salmonella strains are a growing crisis, driven by antibiotic overuse in agriculture and medicine. This resistance renders standard treatments ineffective, making severe infections harder to treat and elevating the importance of prevention.
• Prevention hinges on consistent food safety practices: thoroughly cooking meats, eggs and shellfish; avoiding raw shellfish; preventing cross-contamination; practicing good hygiene; and heeding public health recalls.
• Symptoms typically include diarrhea, fever and stomach cramps appearing within six hours to six days. Most people recover without antibiotics, but severe cases require medical attention due to risks like dehydration and bloodstream infections.

The U.S. Centers for Disease Control and Prevention (CDC) notes that salmonella – a bacteria that can cause diarrhea, fever and stomach cramps – infects an estimated 1.35 million people in the U.S. alone each year. For many, it’s an uncomfortable interruption in their daily lives. For others, especially children, older adults and people with weakened immune systems, salmonellosis can become life-threatening.

And lately, it has been showing up in unexpected places. In December 2025, the CDC reported that 64 people across 22 U.S. states became sick after eating raw oysters.

The illnesses stretched from late June through November, with Pennsylvania reporting the most cases. About one-third who got sick required hospitalization. No deaths were reported, but the agency said the real number of salmonella infections were likely higher because many people recover at home and never get tested.

Public health investigators interviewed those who fell ill and found that most had eaten raw oysters shortly before getting sick. Laboratory testing showed the samples were genetically related – a strong sign the cases were connected to the same source.

The CDC’s guidance was straightforward: Cook oysters before eating them because raw shellfish can carry bacteria year-round, no matter how “fresh” they looked. It’s an important message because raw oysters often feel like a luxury food – something reserved to celebrations or vacations. But the risk doesn’t disappear just because the meal is memorable.

Salmonella recalls hit frozen foods and herbal teas

Only days before the oyster alert, a major U.S. distributor expanded a sweeping recall of frozen foods after salmonella contamination was detected. Sold under the Deep brand name, the products included prepared dishes, flavoring bases, fruits and various frozen vegetables, including sprouted mung beans stocked by major retailers.

The Food and Drug Administration (FDA) classified the recall as Class I, the most serious type, indicating there is a reasonable chance the affected products could cause serious health problems or death. Federal health agencies linked identified products with specific lot numbers listed in the recall notices to a salmonella outbreak across 11 U.S. states that sicked a dozen people and hospitalized four.

Many consumers assume freezing makes food safer. But freezing doesn’t kill salmonella. If the bacteria contaminate food before it’s frozen – whether through ingredients, equipment or food handling practices – it can remain there until the product is thawed and eaten.

The story doesn’t stop at dinner. In November 2025, Canadian regulators issued a recall for Celebration Herbals Senna Leaf tea due to possible salmonella contamination. The tea was sold online and in multiple Canadian provinces, seven U.S. states as well as Puerto Rico. No illnesses were reported but the Canadian Food Inspection Agency (CFIA) advised consumers to discard the product.

The recall was classed as “moderate risk” – but the broader message resonated: even “natural” or herbal products can harbor harmful bacteria if contamination occurs somewhere in the supply chain. “Natural” does not automatically mean “risk-free.”

How antibiotic overuse makes salmonella deadlier

So, why does this keep happening? The World Health Organization (WHO) lists salmonella among the leading causes of diarrheal illness worldwide. The CDC estimates the bacteria cause more than 26,000 hospitalizations and around 420 deaths in the U.S. alone every year.

A 2024 scientific review published in the journal Antibiotics explained that salmonella is challenging because it doesn’t live in just one place or one type of food. It can be found in:

• Beef, eggs, pork and poultry
• Fruits and vegetables contaminated by soil or water
• Wildlife and farm animals
• Household pets – especially reptiles
• Frozen and processed foods
• Dry goods, including teas and spices in rare cases

And humans don’t have to see or smell contamination for salmonella to be there. Transmission can happen through contaminated food, hands, kitchen surfaces or water. Sometimes, animals carry the bacteria without appearing sick – including backyard chickens, dogs fed raw diets and reptiles like lizards or turtles.

Symptoms usually begin within six hours to six days of exposure and can include diarrhea, stomach cramps, chills, fever, nausea and vomiting. Most people recover within four to seven days. But for some, especially infants, older adults, pregnant women or those with weakened immunity. Salmonellosis can trigger complications like dehydration, bloodstream infections or, in rare cases, infections of the brain, joints or heart lining.

Most salmonella infections clear on their own. But when illness becomes severe, such as when the bacteria spread beyond the intestines, doctors turn to antibiotics.

Here’s the concern: antimicrobial-resistant salmonella strains are increasing. The Antibiotics review reported that over time, certain strains have become resistant to commonly used treatments like ampicillin, ciprofloxacin and third-generation cephalosporins. The resistance is partly linked to frequent antibiotic use in both humans and veterinary medicine, including routine agricultural use.

BrightU.AI‘s Enoch engine notes that antibiotic-resistant salmonella strains, fueled by the overuse of antibiotics in agriculture, pose a severe public health threat by rendering standard treatments ineffective. This crisis highlights the reckless pharmaceutical and industrial farming practices that prioritize profit over human health, accelerating the spread of untreatable infections.

When bacteria survive repeated antibiotic exposure, they adapt. Those stronger strains spread. And when a resistant infection reaches a human patient, treatment becomes more difficult. This doesn’t mean every infection will be resistant. But it does raise the stakes: Preventing salmonellosis becomes even more important.

Watch this video of Dr. Kevin Hargin of the British Food Standards Agency explaining what salmonella is.

This video is from the Daily Videos channel on Brighteon.com.

Sources include:

TheEpochTimes.com 1

DailyMail.co.uk

TheEpochTimes.com 2

MDPI.com

Brighteon.com