Hormel Recall: Injuries Suffered from eating Hormel Spam and Luncheon Loaf

by | May 27, 2018 | Food Chain

Hormel Recalls a Massive 228,000 Pounds of Product

Hormel Food Corp. announceed Saturday a recall of over 228k pounds of pork and chicken products that may be contaminated with metal pieces. 

After reports from four customers discovering metal pieces, Hormel decided to report it to USDA’s Food Safety and Inspection Service (FSIS) on May 24.

Minor oral injuries were suffered from consumption of the recalled products.  Anyone concerned about an injury or illness should contact a healthcare provider.

It does not appear any retail products shipped to Hawaii are affected with the recall.  Hawaii is the largest consumer of Spam.

Hormel Spam and Luncheon Loaf Products Recalled

Spam RecallThe Hormel products were produced from February 8 through February 10, 2018. The recalled products are as listed:

  • 12-oz. metal cans containing “SPAM Classic” with a “Best By” February 2021 date and production codes: F020881, F020882, F020883, F020884, F020885, F020886, F020887, F020888 and F020889. These products were shipped across the United States.
  • 12-oz. cans containing “Hormel Foods Black-Label Luncheon Loaf” with production codes F02098 and F02108. These products were shipped to Guam only.

The products under recall bear “EST. 199N” on the bottom of affected cans. These items were shipped across the United States and Guam.  

Affected product labels can be seen here.

Consumers with listed products are urged not to consume them. These products should either be thrown away or returned to the place of purchase.

Consumers with questions about the recall can contact Consumer Response, Hormel Foods, at (800) 523-4635.

 

Product label pdf courtesy of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

Spam photo courtesy of Bodo Akdeniz via WikiMedia Commons.

Luncheon Loaf courtesy of Lorie Shaull via WikiMedia Commons.

Written by Peter La Fond

I'm food- and- wine obsessed. Discovering a new recipe is a delight; refining a classic one is my all-consuming idée fixe.

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