Williams-Sonoma Flavored Sauce Recall [US]

US CPSC RecallUS/Silver Spring: Premier Foods recalls some four Williams-Sonoma branded Flavored Sauces due to undeclared milk, soy, and/or wheat, all known allergens. FDA: http://ht.ly/ozwhP

Direct link: http://www.fda.gov/Safety/Recalls/ucm366972.htm

Additional information:2474 - WilliamsSonomaSauces
The US Food and Drug Administration (“FDA”) reports the following Sauces are subject to this recall:

  • Williams-Sonoma brand Meyer Lemon Braising Base; unit size: 12 – one (1) pound, 8.5 ounce retail units/case; undeclared allergens: milk, soy, wheat
  • Williams-Sonoma brand  Clove Garlic Chicken Braising Base; unit size: 12 – 24.5 ounce retail units/case; undeclared allergens: milk, wheat
  • Williams-Sonoma brand Tagine Sauce, 12 – 16 fluid ounce retail units/case; undeclared allergens: milk, wheat
  • Williams-Sonoma brand Artichoke Pecorino Sauce, 12 – 16 fluid ounce retail units/case; undeclared allergen: soy

About Milk, Soy and Wheat Allergies:
For some people, milk (and milk products), soy (and soy products) as well as wheat (and wheat products) are a source of urgent, dangerous and potentially deadly, allergic reactions. Due to modern food manufacturing methods, milk products may not “look” or “sound” as if they are derived from milk. Some examples of foods with milk proteins include artificial butter or cheese flavor; casein or caseinates; curds; ghee; hydrolysates; lactalbumin and lactalbumin phosphate; lactose, lactoglobulin, lactoferrin and lactulose; and finally, rennet (originally, ground calves’ stomach but more often now, by-products of genetically engineered bacteria, mold or yeast).

Similarly, many foods have soy-based ingredients including edamame (soybeans in pods), hydrolyzed soy protein, miso, soy protein isolate, soy sauce, tamari, tempeh, teriyaki sauce, textured vegetable protein (“TVP”) and tofu. In addition, lax labeling laws in many countries allow manufacturers to use (but not declare) small amounts of soy in “artificial flavoring”, hydrolyzed vegetable protein, vegetable broth and others. Although levels of these allergens are comparatively small, they may cause dangerous allergic reactions, including Anaphylactic Shock. It is not uncommon to react to more than one allergen at once.

Likewise, wheat (and wheat products) can also be a source of urgent, dangerous and potentially deadly, allergic reactions. Due to modern food manufacturing methods, wheat products may not “look” or “sound” like wheat. People with a wheat allergy should suspect products including breads, cakes, breakfast cereals, pasta, crackers, beer, soy sauce and even condiments, such as ketchup, as having wheat unless specifically declared otherwise.

Anaphylactic Shock could occur in consumers who are allergic to milk, soy or wheat ingredients within a very short time, potentially leading to severe injury and/or death. If you suspect Anaphylactic Shock, call 9-1-1 or other local emergency number for immediate transport to a medical center. If trained and an emergency kit is available, it may be appropriate to give an injectable drug such as Epinephrine (also known as adrenaline or adrenalin) to the affected individual. Trade names of these products include EpiPen, Twinject, Adrenaclick, Anapen, Jext, Allerject and Auvi-Q. Please note: even patients who are apparently stabilized should still go to hospital for emergency evaluation. Further treatment is often necessary.

You can learn more about food allergies from the US National Institutes of Health (“NIH”) at http://1.usa.gov/IZWUlm.

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