A recall for Alfredo sauce, distributed to commercial food service operations across 41 states, has been upgraded to the FDA's highest classification, Class I, due to potential Salmonella contamination. This classification indicates a reasonable probability that the product could cause serious health consequences or death.
The affected pasta sauce was supplied by Tennessee-based Coffee Connexion, Inc. and distributed to restaurants, hospitals, universities, and cafeterias nationwide. It was not intended for direct retail sale.
The contamination stems from a dry milk powder ingredient that was already contaminated with Salmonella. This ingredient was then used in the production of the Alfredo sauce.
The product in question comes in three-pound seven-ounce sealed poly bags, with 12 bags per case, bearing UPC number 0039954921963. A total of 913 cases are affected. Specific product numbers to watch for are SSP980713, with "Best By" dates of January 12, 2028, February 16, 2028, March 9, 2028, or April 20, 2028.
The recall was initially announced in May and was upgraded to a Class I recall earlier this month. The states where the sauce was distributed include Alabama, Arizona, Arkansas, California, Colorado, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Hampshire, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Virginia, Washington, Wisconsin, and Wyoming.
Salmonella is a significant cause of foodborne illness in the U.S., affecting an estimated 1.35 million people annually, according to the CDC, and resulting in approximately 26,500 hospitalizations and 420 deaths each year. While no illnesses have been reported in connection with this specific recalled sauce, the FDA advises caution.
Food service operators are instructed not to use the recalled sauce and to thoroughly sanitize any equipment that may have come into contact with it. Consumers who may have eaten food prepared with this sauce at an institutional dining facility or restaurant should monitor their health for symptoms of Salmonella infection, which can include fever, diarrhea, nausea, vomiting, and abdominal pain. Symptoms typically appear within six hours to six days after exposure and can last up to a week. Individuals with weakened immune systems, young children, and the elderly are at higher risk for severe complications. In severe cases, Salmonella can lead to life-threatening conditions, including sepsis.