Prime Rib Rub recall

Recalled by Kerry Ingredients & Flavours Research & Developement Center · Beloit, WI, United States

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

Why it was recalled

Ingredients used to manufacture seasonings were found to be positive for 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

Prime Rib Rub, item number B18527.01. Distributed by Kerry Ingredients & Flavours 3330 Millington Road, Beloit, WI 53511 Ingredients: salt, dextrose, yeast extract, malted barley extract, onion powder, garlic powder, spice, maltodextrin, spice extract, and less than 2% silicon dioxide (to prevent caking).

Quantity: 21 bags (1050 pounds)

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.

Lot code 0423260202

Where it was sold

Arkansas Illinois Kansas

FDA's distribution note: AR, IL KS.

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: Kerry Ingredients & Flavours Research & Developement Center
Initiated by: Voluntary: Firm initiated
Recall initiated: May 17, 2012
In FDA report of: Jun 20, 2012
Terminated: Nov 15, 2012
FDA recall number: F-1411-2012 · event 61890
Official record: FDA enforcement report search

Also recalled with it (7 more products)

FDA files each product of one recall action separately; these share the same FDA event.

Class II · Moderate risk Terminated Salmonella May 17, 2012