Chobani Issues All-Clear After Yogurt Recall | WAMU 88.5 - American University Radio

NPR : News

Filed Under:

Chobani Issues All-Clear After Yogurt Recall

After concerns over its product led the Chobani Greek yogurt company to issue a voluntary recall of some packages earlier this week, the New York-based foodmaker now says the mold that was identified as the culprit is not dangerous.

"Through extensive testing and expert consultation, we now know that the mold found in the products we voluntarily recalled this week is a species called Mucor circinelloides," the company says. "Mucor circinelloides is not considered a foodborne pathogen."

A week ago, Chobani said that it was investigating its production chain after reports of packages swelling or bloating. Customers' claims of illness led the company to escalate its response on Thursday, when it announced, "To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall."

At the time of the recall, Chobani said it had successfully pulled more than 95 percent of the products in question. They were made at the company's new facility in Twin Falls, Idaho, which opened last December.

Chobani asked customers who bought containers showing the manufacturing code 16-012 and a "best by" date between Sept. 11 and Oct. 7 to dispose of the yogurt and get in touch for a refund.

The mold can cause spoilage in yogurt products by leading to swelling and bloating, Chobani says. To explain more about it, the company quotes Cornell University's Randy Worobo, a professor of food science:

"This mold should not pose a health risk to most consumers. Very rarely, it can act as an opportunistic pathogen, but not through food and usually only for people with compromised immune systems through inhalation. The organism is regularly used for the production of natural flavor compounds that are widely used in the food industry."

Cornell says that Worobo was not paid to speak about the mold and that he offered his comments as a food expert, not as someone who had tested the products in questions, the AP reports.

If you're unclear on your yogurt chemistry, we refer you to the National Center for Home Food Preservation, which reminds us that yogurt is made by adding bacteria to milk that has been heated.

Copyright 2013 NPR. To see more, visit http://www.npr.org/.

NPR

Scott Simon: 'We Don't Fully Grow Up' Until We Lose Our Parents

"There are some lessons that only grief and responsibility can teach us," says Weekend Edition host Scott Simon. His new memoir, Unforgettable, is about the life and death of his mother.
NPR

The Revival Of Lamb Ham: A Colonial Tradition Renewed

British colonialists brought lamb ham to America, where a sugar-cured, smoked variety became popular. Easier-to-cure pork ham eventually took its place, but now two Virginians are bringing it back.
WAMU 88.5

Legal Cloud Lifts For Controversial Alexandria Waterfront Plan

Thanks to a recent ruling of the Virginia Supreme Court in Richmond, developers now have a green light to start demolishing a series of old abandoned warehouses and building structures in Alexandria that are much larger than what's there now.
NPR

If Drones Make You Nervous, Think Of Them As Flying Donkeys

In Africa, where there aren't always roads from Point A to Point B, drones could take critical medicines to remote spots. But the airborne vehicles make people uneasy for lots of reasons.

Leave a Comment

Help keep the conversation civil. Please refer to our Terms of Use and Code of Conduct before posting your comments.