Newly Weds Foods of Chicago, IL, is recalling more than 45,000 pounds of various meat cures because they may contain small pieces of metal, approximately 1mm in size or less.

According to the details posted online by the FDA, the recall was initiated on July 22, 2023, and is ongoing.

Recalled products were distributed in California, Iowa, Illinois, Indiana, Maryland, New Jersey, Ohio, Oregon and Wisconsin.

Recalled products:

G25928 CURE 6.25% W/SALT W/O ADDITIVES X1 50lbs 

  • Product Quantity: 500 pounds
  • Code Information: 30628DA002 (62823)

R03361 HAHN’S SPECIAL BACON CURE HS X1 40lbs

  • Code Information: 30627DA005 (62723)
  • Continue Reading More than 45,000 pounds of meat cures recalled over metal pieces in product

    By Wendelyn Jones

    Significant resources have been invested in public health campaigns to reduce sodium intake to improve health, but dietary intake remains high, threatening safe eating habits. 

    Guidance from public health authorities indicates we should consume less than 2,300 milligrams (mg) of sodium per day, but Americans average 3,400 mg daily. So, what options remain? It has been suggested that instead of encouraging North Americans to eat less sodium, reducing the level of sodium in our food supply could be a key strategy. 

    A recent systematic scoping review of hundreds of studies was conducted to explore sodium reduction strategies

    Continue Reading Is changing ingredients the best option to maintain safety and combat salty diets?

    The U.S. Food and Drug Administration (FDA) is out with final guidance titled: “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods,” which provides voluntary short-term sodium reduction targets for food manufacturers, chain restaurants and foodservice operators for 163 categories of processed, packaged and prepared foods.

    The guidance is the latest step the agency is taking to advance the Administration’s whole-of-government approach to nutrition and health and improve future health outcomes.

    By limiting certain nutrients like sodium, it can help prevent diseases like hypertension and cardiovascular disease that
    Continue Reading FDA announces plan to tamp down sodium consumption in U.S. diets

    More than 90 percent of U.S. children aged 6-18 years eat more sodium than recommended, putting them at risk for developing high blood pressure and heart disease later in life, according to a new CDC Vital Signs report released on Tuesday. This report provides the most recent data detailing how much sodium school-age children eat and where it comes from. Using data from CDC’s 2009-2010 National Health and Nutrition Examination Survey, CDC researchers determined that about 43 percent of sodium eaten by children comes from the 10 foods they eat most often: pizza, bread and rolls, cold cuts/cured meats, savory
    Continue Reading CDC Report Finds High Sodium Consumption Among U.S. Kids

    U.S. Food and Drug Administration Commissioner Margaret Hamburg is promising in media interviews that new sodium guidance, probably dependent on voluntary compliance by the food industry, is coming soon. The American diet of processed and restaurant foods — not so much the salt shaker on the table — is responsible for our average per-person consumption of 3,400 milligrams of sodium each day. Groups such as the American Heart Association and Institute of Medicine would like to see that number cut by about one-third. Sodium is added to food so it doesn’t taste so bland, but salt intake at high levels
    Continue Reading FDA Commissioner Promises Guidance to Help Reduce Dietary Sodium

    Update: This article has been edited to remove references to caramel coloring. What do trans fat, caffeine and genetically modified organisms (GMOs) have in common? Each of these distinct, seemingly unrelated food controversies actually shares a common origin: the generally recognized as safe (GRAS) process. In fact, a wide range of food controversies — from sweeteners to energy drinks — are directly related to GRAS. GRAS is a legal term describing certain food ingredients that are safe enough to enter the market without prior government approval or restrictions. GRAS allows foods to enter the food system through a streamlined
    Continue Reading Tracing Food Controversies Back to GRAS

    Since 1980, U.S. dietary guidelines have advised eating less sodium (salt is 40% sodium, 60% chloride).  Although sodium is an essential nutrient, most Americans consume way more than they need or is good for them—around 3,400 milligrams a day. The 2010 guidelines advised healthy people to consume no more than 2,300 mg per day (~6 grams, or 1.5 teaspoons).  They advised even less, 1,500 mg, for people with or at high risk for high blood pressure.  Since blood pressure increases with age in countries with high salt intake, this applies or will apply to just about everyone. In 2011, the
    Continue Reading The Endless Debate About Salt: Don't Worry. Eat (Real) Food

    Health experts have long promoted one simple, consistent message when it comes to salt intake: cut back. Now, a review from the Institute of Medicine suggests that a diet too low in sodium may actually be unhealthy for those at risk for heart problems. This conclusion was drawn by a committee designated by IOM tasked with reviewing existing research on the effects of sodium intake. After analyzing 39 studies that fit its criteria for review, the committee found that drawing any sort of conclusion about the impact of a low-sodium diet was difficult given the wide range of methodologies used
    Continue Reading Institute of Medicine: Low Salt Intake May Be Unhealthy

    The San Francisco-based Somersault Snack Co., LLC has recalled some of its Somersaults Pacific Sea Salt (6 oz.) for a packaging mistake. “Limited quantities of Somersaults Santa Fe Salsa flavored product were inadvertently commingled with Somersaults Pacific Sea Salt flavored product in packages labeled as Somersaults Pacific Sea Salt,” the snack firm said. “The inadvertent commingling of these two products introduced another allergen (milk) to the Somersaults Pacific Sea Salt (6oz.) packages, and that allergen (milk) is not listed on the packaging as either an ingredient or an allergen. The sell-by date and UPC number on the product is: MAR1113
    Continue Reading Recall of Sea Salt Product For Not Listing Milk As Allergen

    The current trend of minimization in food formulation and processing – such as the reduction of salt levels in products like meat and cheese and milder processing techniques designed to preserve fresh characteristics of products – should trigger a renewed look at food safety measures in the food industry, and might attract the attention of government regulators. Reducing salt concentrations will change the water activity of products, which affects growth and survival or death of microorganisms. It is likely that foodborne pathogens in general will grow faster in reduced salt conditions. Modeling studies by the Institute of Food Research suggest
    Continue Reading Food Processing Trends Underscore Need for Additional Safety