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The Food and Drug Administration has elevated its recall of Utz potato chips to its highest level over concerns of potential salmonella contamination, which can cause foodborne illness.
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The FDA classified the recall of some of the company’s Dirty and Zapp’s brand chips as Class 1, its highest level, according to Friday’s weekly enforcement report. The report does not explain why the recall warranted its most serious classification.
The Class 1 designation is used for “a situation in which there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death,” according to the FDA.
In May, Utz voluntarily recalled the potato chip brands because of the risk of salmonella contamination with the dry milk powder used to make seasoning. The powder, sourced from California Dairies and supplied by a third party, tested negative for salmonella before the company used it in the chips.
In a news release on May 5, Utz said that it had not detected salmonella in any of its products and that there had been no reports of illness. It said it issued the recall out of “an abundance of caution.”
It said in May that no illnesses were reported in connection with the recalled chips.
Three flavors of Zapp’s chips and three flavors of Dirty chips, totaling over 650,000 bags, are affected by the recall update Friday. They include:
If you purchased any of the products included in this recall, you should not eat them and throw them out, the company said.
Consumers who have concerns or would like refunds should contact Utz online or call 1-877-423-0149.
Symptoms of salmonella infection, known as salmonellosis, can include:
The symptoms of a salmonella infection generally resolve on their own, but an infection can sometimes cause dehydration serious enough to require hospitalization. If the infection moves beyond the intestinal tract, it can cause life-threatening issues.
Ally Gallant is a page at NBC.
Sarah Jacoby is a health reporter at TODAY. She is a graduate of NYU’s Science, Health, and Environmental Reporting Program and has a background in psychology and neuroscience.
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