Food Recall Check
Class II · Moderate risk Terminated Initiated Dec 20, 2016 (10 years ago)

Dieffenbach's Sour Cream and Onion Kettle Chips recall

Recalled by Dieffenbach's Potato Chips, Inc. · Womelsdorf, PA, United States

Class II — Moderate risk. May cause temporary or reversible harm; serious harm unlikely.

Why it was recalled

Womelsdorf, PA - Dieffenbach's Potato Chips, Inc. is issuing a voluntary recall for our Sour Cream & Onion Kettle Chips due to information they received from their seasoning supplier that an ingredient in the seasoning may contain traces of Salmonella.

Pathogen: Salmonella

Salmonella is the most common cause of food recalls for bacteria, often in eggs, produce, nuts and spices.

The most serious food recalls: a contaminated product can cause outbreaks, hospitalisations and deaths, especially for pregnant people, young children, older adults and anyone with a weakened immune system. All bacteria & viruses recalls.

What was recalled

Dieffenbach's Sour Cream and Onion Kettle Chips 9 oz. and 2 oz. bags

Quantity: 34,982 bags

Food: Milk & dairy Chips & snacks Onions

Lot codes, dates and UPCs

A recall covers only these codes. Compare them with the lot number, best-by date or UPC printed on your package.

UPC 7.85654.00014.8 and 7.85654.00015.5

Where it was sold

Pennsylvania

FDA's distribution note: Distributed within South Central Pennsylvania

Check the codes, then return or discard. Class II means eating it may cause temporary or reversible health problems. If your package matches the recalled codes, do not eat it - return it to the store or throw it away. FDA lists this recall as terminated: the company has finished removing the product, so it should no longer be on shelves - but it can still be in a freezer or pantry.

Recalling firm
Dieffenbach's Potato Chips, Inc.
Initiated by
Voluntary: Firm initiated
Recall initiated
Dec 20, 2016
In FDA report of
Jan 25, 2017
Terminated
May 19, 2017
FDA recall number
F-1265-2017 · event 76032
Official record
FDA enforcement report search

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