Over 4,000 Units of Mac and Cheese Recalled Over Contamination
Feel Good Foods' Three Cheese Mac & Cheese Bites were pulled due to potential metal contamination.
See the affected lot numbers below.
A recent recall from the U.S. Food and Drug Administration (FDA) is affecting the frozen food aisle. The gluten-free mac & cheese brand Feel Good Foods recalled over 4,000 cases of its gluten-free frozen Three Cheese Mac & Cheese Bites due to possible metal contamination.
There wasn't a press release regarding the recall, which was initiated on February 5. However, an FDA Enforcement Report details the case. The 8-ounce boxes were recalled when foreign bits of metal were discovered in some products. Such a cause for the recall is classified as a Class II, meaning that exposure to the affected product could cause 'temporary reversible adverse health consequences,' per the FDA.
According to the brand's website, the frozen snacks are sold at grocers throughout the country including Kroger, Thrive Market, Whole Foods, Target, Wegman's, and others. The affected boxes feature best-by dates of 6/19/2026 and 6/20/2026, lot numbers of 24354AV1 and 24355AV1, and the UPC Code 899039002808. The recall is nationwide and ongoing. The FDA did not advise how to respond to contaminated product, however, it is standard practice to throw away damaged goods and contact the retailer of purchase or the manufacturer for next steps.
This recall is one of multiple food recalls that have taken place recently, including that of pancake mix, chocolate, baked goods, and more. A new report from Public Interest Research Group found that food recalls doubled in 2024, which food safety experts, understandably, find concerning.
'The statistics are alarming: Foodborne pathogens are responsible for an estimated 3,000 American deaths annually,' Darin Detwiler, L.P.D., author of Food Safety: Past, Present, and Predictions and a professor at Northeastern University previously told Prevention. 'The recent increase in recalls and associated illnesses indicates that consumers face a growing risk of encountering contaminated food products.'
It also indicates that more investigation into food contamination is being done with tools that are more advanced than ever, so the increase in discoveries is at least somewhat expected, added Barbara Kowalcyk, Ph.D., associate professor and director of the Institute for Food Safety and Nutrition Security at George Washington University. In other words, 'it's an extremely complex issue,' she said.
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