In case you missed last week's FDA announcement:

On February 14, 2007, FDA advised consumers not to eat any Peter Pan peanut butter purchased since May 2006 and not to eat Great Value peanut butter with a product code beginning with "2111" purchased since May 2006 because of risk of contamination with Salmonella Tennessee. Salmonella is a bacterium that causes foodborne illness, and “Tennessee” is a type of Salmonella. All Peter Pan peanut butter purchased since May 2006 is affected; only those jars of Great Value peanut butter purchased since May 2006 with a product code beginning with "2111” are affected. Although Great Value peanut butter with the specified product code has not been linked by CDC to the cases of Salmonella Tennessee infection, the product is manufactured in the same plant as Peter Pan peanut butter and, thus, is believed to be at similar risk of contamination. Great Value peanut butter made by manufacturers other than ConAgra is not affected.

Slate's Explainer explains how peanut butter could be contaminated with salmonella:

Peanut butter happens to be a pretty safe food when it comes to microorganisms. That's because the nuts are blanched, roasted, and ground up at temperatures high enough to kill any salmonella bacteria that might have gotten into the raw ingredients. But the germs can still contaminate the product in the "post-processing" phase of production—when the finished product is loaded into jars and labeled for sale. The only other known outbreak of peanut butter-related salmonellosis occurred in Australia in the mid-1990s: Post-processing contamination with fecal matter was the likely culprit.

I checked our pantry shelf and was relieved to see a jar of Jif there.