By Kiera Howard 
When I first heard about Sainsbury’s sauce recalled after salmonella found last July, my immediate thought was about the thousands of jars sitting in kitchen cupboards across Britain. The Al’Fez Natural Tahini, a popular sesame paste sold at major supermarkets, became the centre of a massive international food safety alert that spread across five countries.
Nearly a year later in May 2025, this recall remains one of the largest tahini contaminations in UK history. Since then, the food industry has seen a surge in recalls, with over 740 food and beverage recalls in 2024 alone according to the latest FDA data.
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The Tahini Crisis That Shook British Supermarkets
AB World Foods discovered their tahini tested positive for salmonella bacteria through routine company testing on July 12, 2024. Unlike many recalls triggered by customer complaints, this one came from proactive internal quality checks.
The scale was massive:
- 160g and 270g jars affected
- Six specific batch codes identified (3355, 4004, 4023, 4024, 4039, 4040)
- Products sold at major retailers including Tesco and Morrisons
- Recall spread to USA, Australia, Canada, and Ireland
Why Salmonella in Tahini Is So Dangerous
After following food recalls for five years, I can tell you salmonella in tahini poses unique risks. Unlike fresh produce you might cook, tahini is often eaten raw in hummus or salad dressings.
According to the NHS food poisoning guidance, symptoms usually start within a few hours or days of eating contaminated food. Most people develop diarrhea, fever and stomach cramps within 8 to 72 hours after exposure.
The Real Cost of Contaminated Tahini
Food recalls cost companies millions. According to the latest industry data from 2024, the FDA processed over 740 food and beverage recalls, double the previous year’s 313.
Financial breakdown for major recalls:
- Direct costs: Industry estimates show international recalls cost £2-5 million in logistics
- Lost revenue: Brands lose £10-15 million when products disappear from shelves for months
- Insurance claims: Manufacturing insurance premiums for Accidental Product Contamination coverage have increased 40% since 2023
AB World Foods faced unique challenges coordinating simultaneous recalls across five countries. Each required different paperwork, different procedures, and different regulatory compliance standards.
Making matters worse: Since tahini has a long shelf life, products distributed in the US since May 2023 were still in circulation when the recall hit. That’s 14 months of products potentially in consumer homes.
Your Action Plan: Check These Details Now
I checked my own cupboard after writing this and found two jars from the affected batches. If you have Al’Fez tahini, verify these details:
Product specifications:
- Product name: Al’Fez Natural Tahini
- Pack sizes: 160g or 270g
- Best before dates: July 2024 to December 2025
- Batch codes: 3355, 4004, 4023, 4024, 4039, 4040
If yours matches:
- Don’t eat it even if it looks fine
- Bag it up to prevent family members from using it
- Return to the store for a full refund (no receipt needed)
- Call if bought online: 0800 0195 617
Understanding Salmonella: Complete Symptom Timeline
Salmonella infection follows a predictable pattern. The incubation period ranges from 6 to 72 hours, with most people feeling unwell around 12-36 hours after eating contaminated food.
Day 1: Initial exposure to bacteria
Days 1-3: Peak symptoms including fever (38-39°C), severe diarrhea, stomach cramps
Days 4-7: Most healthy adults begin recovery
Week 2+: Diarrhea may persist up to 10 days
Important: Salmonella bacteria can persist in your system for weeks after symptoms disappear, averaging one month in adults and longer in children.
Tahini Recalls: An Industry Wide Problem
Al’Fez wasn’t alone. Recent tahini recalls include:
Roland Brand Tahini (February 2024): 16-ounce containers with production code X0419 tested positive for salmonella after Michigan state testing.
Karawan and SoCo Brand Tahini (May 2019): Brodt Zenatti Holdings recalled multiple brands after four illnesses across Massachusetts, New York and Texas.
Achdut, Soom, S&F, and Pepperwood Brands (2019): Eight people fell ill in a separate outbreak.
Tahini is a known high-risk food because sesame seeds are difficult to clean thoroughly during processing. The porous nature of seeds makes them perfect hiding spots for bacteria.
Lessons Learned One Year Later
Ten months after the initial alert, the food industry has implemented several changes:
Enhanced Testing: More companies now test products before distribution rather than waiting for complaints
Better Traceability: New systems track ingredients from farm to shelf
Faster Communication: International alert systems now share contamination data within hours
For consumers, the key remains vigilance. Check FSA alerts regularly, especially for products with long shelf lives like tahini.
FAQs About the Tahini Recall
Q: Can cooking kill the salmonella in recalled tahini? A: While heating to 74°C (165°F) kills salmonella, you can’t guarantee even heating in thick tahini. Plus, cross contamination during preparation creates additional risks. Don’t risk it.
Q: How do I get compensation if I got sick? A: Document everything: medical records, product packaging, batch codes, receipts. Take photos before disposing of the product. Contact a solicitor specialising in food poisoning claims. You’ll need proof of purchase and medical evidence linking your illness to the product.
Q: What are the warning signs of salmonella poisoning? A: Seek immediate medical help if you experience:
- Blood in stool
- Fever above 39°C (102°F)
- Signs of dehydration (dry mouth, dizziness, dark urine)
- Diarrhoea lasting more than 3 days
- Severe, persistent abdominal pain
Q: Are other Al’Fez products affected? A: Only Natural Tahini was recalled. Other Al’Fez products weren’t affected, but always check current FSA alerts.
Q: How can I tell if my tahini is contaminated? A: You can’t. Salmonella doesn’t change the look, smell, or taste of food. Only laboratory testing can detect it. If your product matches recall details, dispose of it regardless of appearance.
Stay Protected Going Forward
Food safety starts at home. After this recall, I’ve changed how I shop:
- Check recall notices before grocery shopping
- Note batch codes when buying long shelf-life products
- Sign up for FSA email alerts
- Keep photos of product labels for items in my pantry
The retail landscape has changed significantly since this recall. Just as Macy’s closure of 150 stores shows how retail must adapt to challenges, food retailers now face increased scrutiny over product safety.
Remember, if you still have affected products at home, act now. That jar of contaminated tahini from the supermarket isn’t worth risking your family’s health. Check your cupboards, stay informed, and keep your family safe.