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Quaker Snack Mix Baked Cheddar, Pringles Recalled | Salmonella Contamination

Washington, D.C. – Two food substances have found their way to the U.S. Consumer Product Safety Commissions recall list.

First up, the Federal Food and Drug Administration (FDA) announced that Quaker Snack Mix Baked Cheddar is under a Voluntary Recall due to possible health risk. Basic Food Flavors, Inc. of Las Vegas, NV initiated the recall concerning their hydrolyzed vegetable protein (HVP) due to a possible Salmonella contamination.

The product: Quaker Snack Mix Baked Cheddar, Package sizes: 8 oz and 1.75 oz, Sell-by date: June 15, 2010 (only this date) is the only product suspected to be contaminated.

Salmonella can cause serious and sometimes fatal infections in young children, and the elderly along with, those of weakened immune systems. Fever, diarrhea, nausea, vomiting, and abdominal pain are typical symptoms. Please return this product to the place of purchase for a replacement or refund. Additional questions can be directed to, Consumers Affairs at 800-352-4477. Monday through Friday, 9:00 a.m. to 4:30 a.m. Central Standard Time.

Next up:  two flavors of Pringles potato chips produced by The Procter & Gamble Company.

 The items: Pringles Restaurant Cravers, Cheeseburger, Super Stack, Canister, 181 grams, 37000 26936, 02/2011 – 04/2011 and Pringles Family Faves Taco Night, Super Stack Canister, 181 grams , 37000 26773, 03/2011, 04/2011, 05/2011

These two items may be contaminated with Salmonella (see above). Consumers may call the P&G for a replacement coupon and are urged to throw away any of these products found on their shelves. Call 877-876-7881

All consumers experiencing any of the symptoms listed above, after consuming either product should seek immediate medical treatment.

rgrone Posted by on March 12, 2010. Filed under Health and Living,Human Interest,Medicine,National News,US Business News,WorldNewsVine. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.
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