Starbucks just pulled all of its peanut products due to the salmonella scare. Read about it here.
I wonder how the customers will like it? I can't serve my daughter the baked goods there (much to her chagrin--some of them are pretty good) but I don't remember a lot of peanut baked stuff. Mostly it's the granola bars, energy bars, etc. that are getting pulled.
Still, anything that limits peanut residue in a restaurant or cafe gets my stamp of approval.
This peanut butter/salmonella thing is really getting a lot of press this time around, more so than the scare that occured with PB and salmonella a few years ago. Could it be that food allergy/sensitivity sufferers have had an overall effect on how we look at general food safety? That would be a nice side effect to our daily challenges.
Having to give up peanut butter due to the threat of disease may force more people than ever before to try sunbutter, soybutter and other peanut butter substitutes. Wonder if these new habits will stick? (No pun intended. :))