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F-1911-2017 Class I Terminated

Recalled by The SoyNut Butter Company — Glenview, IL

FDA food recall F-1911-2017 was initiated by The SoyNut Butter Company on March 3, 2017 and is designated Class I. Reason for recall: Potential contamination of product with E. coli O157. The recall status is terminated (terminated December 30, 2019). Affected quantity: 1,344 4LB tubs.

Recall Details

Product Type: Food
Report Date: April 19, 2017
Initiation Date: March 3, 2017
Termination Date: December 30, 2019
Voluntary/Mandated: Voluntary: Firm initiated
Product Quantity: 1,344 4LB tubs

Product Description

B'Gan Quality Product, SoyNut Butter, Creamy; Dist. By: S. Bertram Inc, Linden, NJ 07036

Reason for Recall

Potential contamination of product with E. coli O157.

Distribution Pattern

Nationwide

Code Information

All lots

Other recalls by The SoyNut Butter Company

F-1910-2017 Class I — Dixie Diners' Club Carb Not Beanit Butter, 15oz., Dixie USA, Inc., P.O. Box 1969 (March 3, 2017)
F-1907-2017 Class I — I.M. Healthy Raisin & Cranberry Granola; Peanut Free; The SoyNut butter Company, (March 3, 2017)
F-1902-2017 Class I — I.M. Healthy, Chunky SoyNut Butter; Peanut Free; The SoyNut butter Company, Glen (March 3, 2017)
F-1909-2017 Class I — I.M. Healthy Blueberry Granola; Peanut Free; The SoyNut butter Company, Glenview (March 3, 2017)
F-1901-2017 Class I — I.M. Healthy, Creamy SoyNut Butter; Peanut Free; The SoyNut butter Company, Glen (March 3, 2017)
F-1905-2017 Class I — I.M. Healthy, Chocolate SoyNut Butter; Peanut Free; The SoyNut butter Company, G (March 3, 2017)
F-1903-2017 Class I — I.M. Healthy, Unsweetened SoyNut Butter; Peanut Free; The SoyNut butter Company, (March 3, 2017)
F-1904-2017 Class I — I.M. Healthy, Honey Creamy SoyNut Butter; Peanut Free; The SoyNut butter Company (March 3, 2017)
F-1906-2017 Class I — I.M. Healthy, Original Granola; Peanut Free; The SoyNut butter Company, Glenview (March 3, 2017)
F-1908-2017 Class I — I.M. Healthy Apple Granola; Peanut Free; The SoyNut butter Company, Glenview, IL (March 3, 2017)