When you think about food safety concerns, teriyaki sauce might not be the first thing that comes to mind. But a recent recall is proving that even shelf-stable condiments can become a hazard if not properly processed.
What Happened?
According to the U.S. Food and Drug Administration (FDA), Red Shell Foods, Inc. has voluntarily recalled hundreds of gallons of its popular teriyaki sauce due to possible microbial contamination. The recall includes both 12-ounce bottles and 1-gallon containers, with reports of bubbling and swelling in sealed bottles—a telltale sign of unwanted microbial activity.
The affected products were primarily distributed in California, with some availability online or in specialty stores.
Why This Matters
This isn’t just a matter of flavor going bad. Microbial growth in packaged food can lead to serious health risks, including foodborne illness, spoilage, or even toxin production if harmful bacteria are involved.
Key signs that something is wrong with a sealed product include:
- Bulging bottles or cans
- Fizzing or bubbling when opened
- Off smells or appearance
As a business, whether you're in food manufacturing or running a commercial kitchen, this is a reminder that quality control doesn't stop at the factory.
Lessons for Food Professionals
So, what can you take away from this? Here are three key reminders:
Inspect Every Shipment: Just because it’s shelf-stable doesn’t mean it's immune to problems. Check packaging for damage, bloating, or leakage before using or selling.
Train Your Team: Frontline staff should be trained to spot early signs of food safety issues. Catching a swollen bottle before it reaches a customer is a win.
Know Your Suppliers: Choose vendors with transparent quality assurance practices and recall protocols. Ask questions about how they verify product stability.
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