This week’s recall roundup: Salmonella crackers and undeclared milk

In the United Kingdom…

Various protein products from Nutrisport Ltd have been taken off shelves because of undeclared milk on the label. This means they may pose a health risk to unwitting consumers with an allergy or intolerance to milk and its constituents. The company is providing a point-of-sale notice to be displayed in stores, explaining why the product has been recalled and what to do if they have bought any of the products in question. A full list of the products, distributed via Tree of Life UK Ltd, can be seen here.

The supermarket Waitrose issued a recall of its Crisp & Creamy Deli Style Coleslaw Side Salad on 20 July due to the presence of listeria. Symptoms of listeriosis can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis. The retailer has issued point-of-sale notices to be displayed in all stores selling in coleslaw.

On Friday, Babease Limited recalled three batches of its ‘Broccoli, Parsnip & Lentils with Onion, Tomato, Quinoa, Fennel, Rapeseed Oil & Herbs’ baby food because of the presence of spoilage organisms at unknown levels that may make it unsafe to eat. The British manufacturer’s products are stocked on shelves in Tesco, Boots, Booths and the online retailer Ocado. A spokesman for Babease said: “We want to assure parents that no other products have been affected and the items potentially affected have been isolated and removed. At Babease our mission is to provide safe, healthy, and tasty baby food products.  Safety and quality is at the heart of everything we do.”

In North America…

Mondelēz Global LLC announced on Saturday a voluntary recall in the United States, including Puerto Rico and the U.S. Virgin Islands, of certain Ritz Cracker Sandwiches and Ritz Bits. Mondelez are passing on the recall from another company, Associated Milk Producers Inc, who warned its whey powder might contain salmonella. The producers of Pepperidge Farms and Flowers Foods have also been affected by Associated Milk Producer’s action, issuing their own recall on Goldfish and Swiss Rolls respectively. In a statement, Scott GottLieb, the Commissioner of the Food and Drug Administration, said: “There is no evidence at this time that anyone was sickened from one of these products, or that these products are contaminated. These recalls are being initiated because of a potential risk, and out of an abundance of caution. We are investigating this potential risk and closely monitoring whether there are any reported cases of food related illness associated with any of these products.”

More than 100,000 jars of Kraft Heinz’s Taco Bell Salsa con Queso Mild Cheese Dip have been pulled off shelves after ‘signs of product separation’ sparked fears the dip might become infected with Clostridium botulinum. The bacteria causes botulism can cause general weakness, dizziness, double vision, trouble speaking or swallowing, difficulty in breathing, weakness of other muscles, abdominal distension and constipation. Worldwide, it kills around 1,000 people every year. In its statement announcing the voluntary recall, a Kraft Heinz spokesman said: “We deeply regret this situation and apologise to any consumers we have disappointed.”

In Canada, one person has been hospitalised and six more infected with salmonella, an outbreak that has been traced to No Name brand chicken nuggets and chicken fries produced by Loblaw Companies. A recall has been issued by the company. In a statement about the recalls, a Public Health Agency of Canada spokesman said: “These outbreaks are a reminder that Salmonella can be present in various frozen raw breaded chicken products. Illnesses can be avoided by following cooking instructions carefully and verifying the internal temperature after cooking, as recommended, before consuming these products. Frozen raw breaded chicken products must be cooked to an internal temperature of at least 74°C (165°F) to ensure that they are safe to eat.”