Two West Coast companies are recalling small amounts of Pine Nuts and Hazelnuts for fear of Salmonella contamination.

Ashland, OR-based PEO Chapter FO recalled 75 one pound packages of its roasted hazelnuts; and Camarillo, CA-based Hines Nut Company recalled 270 packages of Pine Nuts packaged under the Harris Teeter Farmers Market brand.

Hines purchased the Pine Nuts from Red River Foods in Camarillo.

The hazelnuts were sold mainly in two Ashland, OR beauty salons, Victoria's and Strand's. They were packaged in one pound plastic bags labeled only with "Hazelnuts, Roasted, $7.00."

The Pine Nuts were sold in 8 oz foam trays wrapped in cellophane and carry the UPC code 0 72036 88121 0.

The Pine Nuts were distributed solely to Harris Teeter Markets in North Carolina.

Consumers who purchased this product between December 30, 2009, and January 14, 2010 should contact Hines Nut Company for information on how to return the product for a refund.

There have been no complaints or any reported illnesses related to the products to date.

Red River foods discovered the Salmonella contamination through routine sampling.

Consumers with questions may contact Hines Nut Company at 214-939-0253 (M-F, 6:30 AM to 3:30 PM CDT).

This Hazelnut recall was the result of a routine sampling of product by the FDA at the company who processes the hazelnuts for the supplier.

The company has ceased the production and distribution of the product as FDA and the company continue their investigation as to what caused the problem.

Salmonella is an organism that can cause serious and sometimes fatal infections, especially in young children, frail or elderly people, and others with weakened immune systems.

Symptoms for persons infected with Salmonella are fever, diarrhea (which may be bloody), nausea, and vomiting and abdominal pain.

In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Source: foodsafetynews.com