Dip Recall Update as FDA Sets Risk Class

A veggie dip product has been recalled across Wisconsin due to "underprocessing". The "River Valley Ranch & Kitchens Spinach Artichoke Dip Mix," produced by Wisconsin-based company River Valley Ranch, was recalled on December 19. It has now been assigned a risk level by the U.S. Food and Drug Administration (FDA). The dip was assigned a Class III risk level on January 22, which is the least extreme of the three risk categories given by the FDA.

A Class III recall is given when "use of, or exposure to, a violative product is not likely to cause adverse health consequences," the FDA explains. (Class II recalls are issued when "use of, or exposure to, a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote, while a Class I is given when "there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death.") 224 jars of the dip were involved in the recall, and have a UPC of 6 92016-40021 1. Three batches of the product were recalled, each with codes 40124113001, 40124113002, and 40124113003 respectively. The FDA lists the reason for the recall as "underprocessing", which means it did not go through adequate processing to ensure safety and quality. Proper processing is critical to eliminate harmful pathogens like Listeria monocytogenes, Salmonella, or Clostridium botulinum, which can thrive in underprocessed food products. If the dip requires pasteurization or sterilization and it wasn't heated adequately, these harmful microorganisms could survive, posing health risks. Additionally, vegetable dips often rely on acidity to prevent bacterial growth. If the acidification process is incomplete or the pH isn't low enough, the product could become unsafe. If preservatives weren't added in the correct amounts or if packaging (e.g., vacuum sealing) was compromised, it could also lead to spoilage or contamination. Products like dips can be particularly risky for botulinum toxin contamination if they are not processed properly, as Clostridium botulinum thrives in low-acid, low-oxygen environments. The botulinum toxin blocks the release of acetylcholine, a neurotransmitter responsible for muscle contractions, leading to muscle paralysis. If this impacts the diaphragm and other respiratory muscles, it can lead to respiratory arrest, and possible death without treatment. Newsweek has contacted River Valley Ranch for comment. Do you have a tip on a science story that Newsweek should be covering? Do you have a question about food recalls? Let us know via science@newsweek.com.