FDA Investigating Claims Chobani Yogurt Sickened 89 Consumers

The Food and Drug Administration (FDA) is investigating reports at least 89 people have been left ill after eating Chobani Greek yogurt which prompted the company to informally recall the yogurt from retailers.

Chobani issued a voluntary recall in partnership with the FDA on Thursday to pull all 35 flavors from store shelves, after customers complained their yogurt tasted odd and some containers were bloated and contained mold.  The New Berlin, NY-based company addressed customer complaints via its Facebook page. Chobani spokeswoman Amy Juaristi said last Thursday that 95 percent of the tainted product had been destroyed.

"We won't sugar coat it --- this type of mold is not pleasant," the company said in a statement. "While unlikely to have ill health effects upon consumption, nothing is more important to us than the health and safety of our consumers, and we are taking all of the necessary steps to uphold our very rigid quality standard."

Now the FDA spokeswoman Tamara Ward said  Monday that the organization is looking into the matter after consumers reported feeling nausea and cramps after eating Chobani yogurt, according to The Times-News.

According to the company, the affected yogurt cups have the code 16-012 and expiration dates between Sept. 11 and Oct. 7. The items in question were distributed from the company's factory in Twin Falls, Idaho.

In a bid to ease customers concerns of the molding yogurt, Randy Worobo, a professor of food science in Cornell University's College of Agriculture and Life Sciences, said on the Chobani site that the mold in question can cause spoilage like swelling and bloating in yogurt, but it is not considered a disease-causing organism.

"This mold should not pose a health risk to most consumers. Very rarely, it can act as an opportunistic pathogen, but not through food and usually only for people with compromised immune systems through inhalation. The organism is regularly used for the production of natural flavor compounds that are widely used in the food industry," Worobo said.