The Wall Street Journal quoted Michael Doyle, director of UGA’s Center for Food Safety, in an article about an outbreak of salmonella traced back to industrial-sized tubs of peanut butter that were processed at a Georgia plant.
“If there are problems in the plant, like a leaky roof, there could be recontamination,” Doyle said. “Peanut butter plants are designed to be dry. If water gets into an environment where peanut butter is made, it’s like putting gas on a fire. It flares up in terms of spreading the organism and allowing for growth of the organism.”
