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Soom brand tahini products recalled by Salmonella – Updated Food Recovery Warning


Recover date:
November 29, 2018

Reason reason:
Microbiological – Salmonella

Risk classification:
Class 1

Business / Business:
Chef's cookie


Extensive distribution:

Restore details

Ottawa, November 29, 2018 – Food warning on November 28, 2018 has been updated to add additional product information. This additional information was identified in the Food Security Inspection Agency (CFIA) in food safety studies.

Chef's Warehouse remembers Soom brand name products on the market Salmonella pollution Consumers do not consume the aforementioned products below.

Recover products

Trademark Name Common name Size Code (s) in the product UPC
Soom Chocolate Sweet Tahini Halva Spread 340 g 071318CH 7 91154 34932 8
Soom Sesame Premium Tahini 454 g 18-109, 18-121 and 18-123 7 18088 34741 1
Soom Sesame Premium Tahini 39.6 lb 18-109, 18-121 and 18-123 7 18088 34732 9

What should you do?

Do you think the product that was recovered was consuming when it was ill, call the doctor.

Make sure you have checked your home products. Returned products must be returned to the purchased retailer.

Food is infected Salmonella may not ruin your appearance or smell, but it can still hurt you. Children, pregnant women, elderly people and people with impaired immune systems can hurt serious and sometimes deadly infections. Healthy people may have short-term symptoms, such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications can be severe.


The findings of the findings by the Canadian External Inspection (CFIA) led to the discovery of food-borne research. The CFIA is conducting research on food security, which may entice other products. If other high-risk products are remembered, the CFIA will notify citizens about the Food Tweaking Announcements.

The CFIA proves that industry is taking off the product it has recalled in the market.


The illnesses associated with the consumption of these products have been reported.

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