FDA designates potato chip recall to Class 1, highest risk level

A nationwide recall of certain potato chip brands has just been upgraded to the highest level by the Food and Drug Administration.

Varieties of Zapp’s and Dirty brand potato chips were part of a voluntary recall by Utz Quality Foods back in May, affecting an estimated 650,000 bags. This week, the FDA designated the recall a Class I recall, the most serious level due to the risk of salmonella contamination.

(Video: WFAA)

According to the FDA, a Class I recall is 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.”

The affected products include:

1.5oz Zapp’s Brand Bayou Blackened Ranch Potato Chips
2.5oz Zapp’s Brand Bayou Blackened Ranch Potato Chips
8oz Zapp’s Brand Bayou Blackened Ranch Potato Chips
2oz Dirty Brand Salt and Vinegar Potato Chips
1.5oz Zapp’s Brand Salt and Vinegar Potato Chips (60ct)
2oz Dirty Brand Maui Onion Potato Chip
2.5oz Zapp’s Brand Big Cheezy Potato Chip
8oz Zapp’s Brand Big Cheezy Potato Chip
2oz Dirty Brand Sour Cream and Onion Potato Chips

“This voluntary recall follows notification to Utz that a seasoning containing dry milk powder, sourced from California Dairies, Inc. and supplied by a third-party supplier, may contain the presence of Salmonella,” the company, which has its headquarters in Hanover, Pennsylvania, said in a May press release.

Utz added that “affected seasoning batches tested negative for Salmonella prior to use,” but the recall was issued anyway “out of an abundance of caution.”

“To date, there have been no complaints of illness reported to Utz in connection with the recalled products. Utz is recalling these products based on the ingredient supplier’s recall,” the company said at the time, and has added no new information.

The FDA, meanwhile, has not reportedly detailed the reasoning behind this week’s upgrade in classification.

“Salmonella are a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis,” according to the FDA. “Salmonella can be spread by food handlers who do not wash their hands and/or the surfaces and tools they use between food preparation steps, and when people eat raw or undercooked foods.”

“Most people with salmonellosis develop diarrhea, fever, and abdominal cramps. More severe cases of salmonellosis may include a high fever, aches, headaches, lethargy, a rash, blood in the urine or stool, and in some cases may become fatal,” the website explains.

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