Certain Tahini products sold by Sesameco in St-Laurent, Quebec may contain Salmonella bacteria

Starting date:
August 31, 2013
Type of communication:
Alert sub-type:
Health Hazard Alert
Microbiological - Salmonella
Hazard classification:
Class 2
Source of recall:
Canadian Food Inspection Agency
Recalling firm:
Possibly National, Quebec
Extent of the product distribution:
CFIA reference number:

Advisory details

Ottawa, August 31, 2013 - The Canadian Food Inspection Agency (CFIA) and Sesameco are warning the public, food service establishments, and retailers, not to consume, serve, use, or sell the Tahini product described below because it may be contaminated with Salmonella.

The affected Tahini product was sold by the manufacturer, Sesameco, situated at 4638 boulevard Thimens, St-Laurent, Quebec. The affected product was sold from March 5, 2013 to May 15, 2013 in 18 kg (40 lb.) packages bearing no label and no lot code indicated on the package.

The affected product was sold in bulk and may have been repacked at retail.  Consumers who cannot determine the original product identity are advised to check with their retailer to determine if they have the affected product.

There have been no reported illnesses associated with the consumption of this product.

The manufacturer, Sesameco, St-Laurent-Laurent, Quebec, is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.

Media enquiries

CFIA Media Relations

For more information

Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications may include severe arthritis. For more information on foodborne pathogens, visit the Causes of Food Poisoning web page.
For more information, consumers and industry can contact the CFIA by filling out the online feedback form.