For many people, Spam is considered a “Wonder Food.” But it’s a trending topic right now because of a recall you need to know about. Hormel has recalled about 228,614 pounds of canned meat products. The reason, according to the USDA: The cans may contain small pieces of metal.
Two products have been recalled, both made on February 8, 9 and 10, 2018. (For anyone who bought Spam products before those dates, you shouldn’t have to worry.) To check and see if you have either of these products in your pantry, here’s what to look for:
- Spam (Classic): Look for 12-ounce metal cans with a “Best By” date of February 2021 and any of the following production codes: F020881, F020882, F020883, F020884, F020885, F020886, F020887, F020888 and F020889. You’ll also want to check the bottom of the can for “EST. 199N”
- Black-Label Luncheon Loaf: Look for 12-ounce metal cans with a “Best By” date of February 2021 and production codes F02098 and F02108. Check the bottom of the can for “EST. 199N” (This product was only shipped to Guam.)
If you have any question as to whether what you’ve got is subject to recall, you can do a quick check by comparing what’s in your pantry against these labels provided by the USDA.
What’s the Risk?
Hormel has received at least four consumer complaints saying that metal objects were found in cans of Spam, and there were minor oral injuries associated with those complaints. (This is similar to what happened when Banquet Salisbury steaks were recently recalled.) There have been no additional reports, but it’s worthwhile to err on the side of caution here and check your labels. It’s also worth noting that the USDA is particularly concerned you might have a can or two in your pantry, since the products last so long! So please do check.
Your Next Steps
If you find a recalled can, you can throw it away or return it to the store where you bought it for a refund. For answers to your questions about the recall, please contact Hormel Foods at (800) 523-4635. It also might not be a bad time to organize your pantry—here are a couple ideas from professional chefs to help you get started.