Seasoning Recall Map Shows States Affected by FDA’s Highest Alert
Recalls for several seasoning and cooking products have been updated to the most dangerous risk level.
Numerous products produced by Newly Weds Foods and Kerry Inc. have now been classified as Class I recalls by the U.S. Food and Drug Administration (FDA) due to the potential for salmonella contamination. A Class I recall, the highest risk level, is issued when there is a “reasonable probability” that the use of or exposure to a product could “cause serious adverse health consequences or death.”
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Here’s what you need to know about the affected products and if they were distributed in your state.
Newly Weds Foods
Newly Weds Foods, a Chicago-based company, initiated the ongoing recall on May 2 of four seasoning products sold in Florida, Illinois and Texas.
The affected products are:
- Steak and Burger Seasoning – sold in 5lb. cases. Lot code: MS330883
- Starch WPC Blend – sold in 30 lb. bag. Lot codes: MT712282 and MT712283
- Breader X1 – sold in 50lb bag. Lot code: CD032324M
- Breader X7 – sold in 50lb bag. Lot code: CD042324M
Kerry Inc.
Wisconsin-headquartered Kerry, Inc. informed the agency on May 3 that some of its seasoning products may have been contaminated, including:
- 77 bags of Cheddar & Sour Cream seasoning. Lot codes: 8092105, 8127605, and 8091886.
- 13,341 bags of Sun Nat HV Cheddar #3 seasoning. Lot codes: 7913195, 7922168, 7930265, 7930281, 7930294, 7978577, 7982626, 7984670, 7984677, 7989993, 7989997, and 7990004.
The products were distributed in Arizona, California, Georgia, Idaho, Illinois, Kansas and Maryland, as well as in Canada.
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The information provided by the FDA does not indicate how the products potentially became contaminated with salmonella. It is also unknown if any illnesses have been reported in relation to the affected items. Newsweek has contacted Newly Weds Foods via the contact form on its website and Kerry Inc. via email.
According to the Cleveland Clinic, over 1 million individuals in the U.S. are infected with salmonella each year, making it one of the leading causes of food poisoning in the country.
Common symptoms of the illness include abdominal cramping, diarrhea, headaches, and fever, which can appear within a range of six hours to six days following exposure. Fortunately, these infections tend to be mild and most individuals recover within a few days without requiring medical intervention.
For most people, salmonella poisoning isn’t usually life-threatening. However, it those in certain risk groups, including people under 12 months old, over 65 years old or with weakened immune systems, can become seriously ill if infected. In rare cases, salmonella can enter the bloodstream, leading to severe conditions—such as arterial infections, endocarditis and arthritis—that may require a stay in hospital.
Anyone who believes they may be ill with salmonella should contact their healthcare provider.
A map created by Newsweek showing states where seasonings have been updated to a Class I.
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