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Food Recall Radar
Class IIFDAF-2185-2017

Unisea Inc. recalls Frozen Wild Shrimp Burgers, Wild Grill Foods brand, net wt. 12 oz. Each package contains 4 (Class II)

Class IIEating this product may cause temporary or medically reversible health problems; serious harm is unlikely.

Product

Frozen Wild Shrimp Burgers, Wild Grill Foods brand, net wt. 12 oz. Each package contains 4/ 3 oz. pieces. UPC 8 94067 00248 6. The 12 oz. package label is read in parts: "***SHRIMP BURGERS***WILD GRILL***Net WT WT. 12 OZ.***Distributed by Wild Grill Foods***INGREDIENTS: Shrimp, Cod and or Pollock, Butter, Gluten Free Panko (Rice Flour, Xanthan Gum, Evaporated Cane Sugar, Yeast, Sea Salt, Ascorbic Acid), Scallions, Contains 2% or less of Shallots, Garlic, Parsley, Spices, Sea Salt***CONTAINS: Fish, Shellfish***". The master case's label is read in parts: "***Item #44100***Contains: 12/ 4x3 oz. Units Distributed By: Wild Grill Foods PO Box 21301 Eugene, OR 97402***Perishable. Keep Frozen at 0F***".

Reason for recall

Shrimp Burgers are recalled because the Ingredients statement declared butter, shrimp, cod, and/or Pollock but the Contains statement declared only fish & shellfish.

Affected products (1)

Recall #ProductLot / codeStatus
F-2185-2017Frozen Wild Shrimp Burgers, Wild Grill Foods brand, net wt. 12 oz. Each package contains 4/ 3 oz. pieces. UPC 8 94067 00248 6. The 12 oz. package label is read in parts: "***SHRIMP BURGERS***WILD GRILL***Net WT WT. 12 OZ.***Distributed by Wild Grill Foods***INGREDIENTS: Shrimp, Cod and or Pollock, Butter, Gluten Free Panko (Rice Flour, Xanthan Gum, Evaporated Cane Sugar, Yeast, Sea Salt, Ascorbic Acid), Scallions, Contains 2% or less of Shallots, Garlic, Parsley, Spices, Sea Salt***CONTAINS: Fish, Shellfish***". The master case's label is read in parts: "***Item #44100***Contains: 12/ 4x3 oz. Units Distributed By: Wild Grill Foods PO Box 21301 Eugene, OR 97402***Perishable. Keep Frozen at 0F***".Lot # 5302A. Best By: January 18, 2017. Lot # 6174A. Best By: June 21, 2017. Lot # 6259A. Best By: September 23, 2017.Terminated

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