Applesauce processed in Michigan recalled; pouches in our pantry made in France

We won the the recalled product lottery again – almost. My kids eat about 15 foods.

Applesauce is a staple.

We buy all kinds – store brand jars, single-serve cups and no-spoon pouches (a school lunch favorites).IMG_0644

And a mold-induced recall of Materne North America Corp’s GoGo squeeZ pouches sent me to the pantry to check if we had any of the packages linked to the incident with ‘gross and unpleasant’ mold.

We don’t. Our pouches are product of France.

Last year GoGo had Moldy applesauce, which can be more than just gross.

Materne North America Corp. (MNA) is voluntarily recalling specific packages of applesauce pouches due to potential adulteration from food product residue.

An announcement on GoGo squeeZ’s website said “we identified an issue in our recent production that led to the development of some common mold (like what can form on fruit) in a small number of pouches. An independent lab tested the mold, and an expert microbiologist determined that it poses no known health risk. However, we know mold is gross and unpleasant to look at or taste, and this is simply not the kind of experience we want you to have.”

The recalled applesauce pouches have a Best Before Date of 12/4/15-3/4/17 and a 5-digit production code beginning “US” followed by 01, 02, 03, 04, 05, 06, 07 or 08, which consumers can identify on the back of the pouch or on the bottom of the box, and “Product of USA” displayed under the Nutrition Facts Panel on the box.

No illnesses have been reported to date in connection with this issue. The food product residue was noted during a routine inspection by the Michigan State Department of Agriculture and Rural Development (MDARD), which revealed its presence in two product pumps at the Traverse City, Mich. production facility. It is possible the food product residue may have been incorporated into finished product.

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.