Lemongrass Satay Net
Reason TP Food Processing, Inc. is recalling Lemongrass Satay and Shrimp Satay because the acidified sauces were not properly produced making them susceptible to contamination with Clostridium botulinum.
Recalled by TP Food Processing Inc. · Westminster, CA, United States
Class II — Moderate risk. May cause temporary or reversible harm; serious harm unlikely.
TP Food Processing, Inc. is recalling Lemongrass Satay and Shrimp Satay because the acidified sauces were not properly produced making them susceptible to contamination with Clostridium botulinum.
Pathogen: Botulism
Clostridium botulinum toxin, a risk in improperly canned or under-processed foods.
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.
Shrimp Satay Hot Dry Shrimp-Chili Sauce, Net: 6 and 9oz , 12 units/case
Quantity: 6,612 units
A recall covers only these codes. Compare them with the lot number, best-by date or UPC printed on your package.
Shrimp Satay 6oz Lot # 0611515 BBF Nov. 17 Lot# 027516 BBF Jul. 18 Lot # 039516 BBF Sept 2018 Shrimp Satay 9 oz Lot# 0612515 BBF Dec. 17 Lot # 0610516 BBF 17Oct18 Lot # 0510516 BBF Oct. 18 Lot# 037516 BBF Jul. 18 Lot# 0712516 BBF Dec. 18 Lot# 014516 BBF Apr. 18 Lot# 049516 BBF Sep. 18 Lot# 0510516 BBF Oct. 18
California
FDA's distribution note: CA
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.
FDA files each product of one recall action separately; these share the same FDA event.
Reason TP Food Processing, Inc. is recalling Lemongrass Satay and Shrimp Satay because the acidified sauces were not properly produced making them susceptible to contamination with Clostridium botulinum.
Reason The Firm was notified by NJ Department of Health of two samples collected from tuna with reported high levels of scombrotoxin.
Reason Nitrofurans detected in product
Reason Undeclared sodium tripolyphosphate (STTP)
Reason Undeclared sodium tripolyphosphate (STTP)