- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
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Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Katherine Zeratsky and Jennifer Nelson
Jennifer K. Nelson, M.S., R.D., L.D., C.N.S.D.
Jennifer Nelson is your link to a better diet. As specialty editor of the Food & Nutrition Center, she plays a vital role in bringing you healthy recipes and meal planning."Nutrition is one way people have direct control over the quality of their lives," she says. "I hope to translate the science of nutrition into ways that people can select and prepare great-tasting foods that help maintain health and treat disease."
A St. Paul, Minn., native, she is certified by the National Board of Nutrition Support Certification, has been with Mayo Clinic since 1978, and is director of clinical dietetics and an associate professor of nutrition at Mayo Clinic College of Medicine.
She leads clinical nutrition efforts for a staff of more than 50 clinical dietitians and nine dietetic technicians and oversees staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many Mayo Clinic books, including "Mayo Clinic Healthy Weight for EveryBody," "The Mayo Clinic Family Health Book" and "The Mayo Clinic/Williams Sonoma Cookbook." She contributes to the strategic direction of the Food & Nutrition Center, which includes creating recipes and menus, reviewing nutrition content of various articles, and answering nutrition questions posed to Ask a Specialist.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the Food & Nutrition Center, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in pediatrics at Mayo Clinic Rochester and nutrition education related to the physiology and recommended intakes for premature infants.
Other areas of interest include breast milk and formula safety, neonatal feeding, and nutrition for breast-feeding mothers.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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Nutrition-wise blog
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Feb. 17, 2009
Spreading the word — The peanut butter recall
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
For the past several weeks, my e-mail inbox has been filled with dozens of Food and Drug Administration (FDA) recalls for hundreds of peanut butter and peanut-containing products. Maybe you've been flooded with information — and misinformation — about the peanut butter recall as well. Here are the key points you should know — and share with others — about the peanut butter recall.
- This outbreak is serious. Salmonella infection can cause diarrhea (sometimes bloody), vomiting and fever within 12 to 72 hours of exposure. Illness can last 4 to 7 days and be mild to severe. It can spread from the intestines to the bloodsteam and cause death unless treated. To date, over 550 cases have been reported, resulting in more than 100 hospitalizations and possibly 8 deaths.
- It's far reaching. Although the contamination appears isolated to the Peanut Corporation of America (PCA), its products are widely distributed. In fact, the FDA is working with over 1,000 companies that bought ingredients from this facility. As of last week, over 1,500 different food items (including pet food) containing tainted ingredients have been recalled. These ingredients include peanut butter, peanut paste, peanut meal, peanut granules, dry and oil roasted nuts. They're used in commercially produced cakes, cookies, crackers, snack bars, candies, cereals and ice cream.
- Removing tainted products takes time. The recall extends to products produced as far back as January 1, 2007. Fortunately, large food companies seem to be on board with the recall. But just think of all of the places peanut products could be — from small neighborhood stores to your own kitchen cabinets. It may take time for all of the tainted products to be identified and removed.
- Major brands are not included. FDA says that the major brands of peanut butter that you see on grocery store shelves are not affected (Skippy, Peter Pan, etc). However, it warns that peanut butter made from peanuts ground in stores may be affected.
- When in doubt, find out. FDA also cautions that you not eat peanut butter or peanut-containing food until you know its source. To find out, contact the manufacturer. If they don't know, don't eat the product. If you think you've become ill from eating a peanut product, contact your health care provider.
- Stay tuned. FDA posts recall updates online. Check their web site daily, and then go through your kitchen and remove any recalled products. You might also consider signing up for FDA email alerts.
This outbreak raises important questions about the safety of our food supply. Criminal charges have been filed because the PCA plant has a history of positive tests for Salmonella. In addition, there have been calls for congressional action to improve government oversight. What are your thoughts and feelings about this?
11 comments posted
- Multistate outbreak of Salmonella infections associated with peanut butter and peanut butter-containing products, United States, 2008-2009. MMWR 2009;58:1-6. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm58e0129a1.htm. Accessed Feb. 9, 2009.
- Recall of peanut-containing products: Salmonella Typhimurium. U.S. Food and Drug Administration. http://www.fda.gov/oc/opacom/hottopics/salmonellatyph.html. Accessed Feb. 9, 2009.
11 comments posted