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    Default Chobani Greek Yogurt

    http://www.parents.com/blogs/parents...c=pmmfb1309049

    Chobani, the makers of a popular brand of Greek yogurt, has voluntarily pulled a number of its products from shelves amid reports that the yogurt cups are “swelling” and “bloating,” possibly due to an overgrowth of a kind of mold that grows in dairy products. The company has not issued a formal recall, and it says the issue only affects 5 percent of its total inventory nationwide

    The company said it has investigated and found a type of mold commonly found in dairy that may be to blame.
    Chobani said the affected product came from its Idaho facility and represents less than 5 percent of its total production. The company has been working with retailers to remove and replace containers with the code 16-012 and expiration dates Sept. 11 to Oct. 7
    "We make a living by what we get,but we make a life by what we give"-W Churchill

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    I pulled some of this when I went to work the other nite...didn't see any mold,but it looked different (texture wise)
    "We make a living by what we get,but we make a life by what we give"-W Churchill

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    Last year's recall of moldy Chobani Greek yogurt turned into a marketing nightmare for the company, which tried to put the best face on it by saying that the mold was naturally occurring and not considered a food-borne pathogen.


    Not so, say Duke University researchers who studied samples taken from the recalled yogurt. They say the mold was the most virulent form of a fungus called Mucor circinelloides, which is "highly pathogenic" and could cause serious infections in immune-compromised consumers.


    Chobani questioned the Duke findings.


    “In regards to this specific study, we were just made aware of it and want to take more time to review its methodology and assertions. To our knowledge, there is no evidence, including the assertions presented in this publication, that the strain in the recalled products causes illness in consumers when ingested," said Dr. Alejandro Mazzotta, Chobani Vice President of Global Quality, Food Safety, and Regulatory Affairs.


    “Chobani conducted an aggressive, statistically significant series of tests of the products voluntarily recalled in September 2013 with third party experts confirming the absence of foodborne pathogens. Chobani stands by these findings, which are consistent with regulatory agency findings and the FDA’s Class II classification of the recall on October 30th 2013,” Mazzotta said.


    More serious threat
    The study, which appears July 8 in the online, open access journal mBio, indicates that the particular strain of fungus found in the yogurt may pose a more serious threat to public health than previously thought, said Dr. Joseph Heitman, a senior author of the study and professor and chair of molecular genetics and microbiology at Duke's School of Medicine.


    Heitman said the finding also suggests specific attention should be paid to fungal pathogens in food products and the factories that manufacture them.


    "Typically when people think about food-borne pathogens, they think about viruses or bacteria, they don't think of fungi," said Soo Chan Lee, a senior research associate at Duke who led the study. "Our research suggests it may be time to think about fungal pathogens and develop good regulations to test them in manufacturing facilities." more at http://www.consumeraffairs.com/news/...ld-070814.html
    "We make a living by what we get,but we make a life by what we give"-W Churchill

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