Dietz & Watson Monterey Jack Cheese With Jalapeno
Dietz & Watson Inc. · Cheese · barcode 00031506794506
What stands out
- Recall
1 FDA recall names this barcode (2017, closed): possible Listeria. Details
- Lab testsNo lab has published results for this exact product.
- Recalls1 FDA recall names this barcode (2017, closed). Details
- AdditivesNone of the additives we track appear in the ingredients.
- TypicalFDA's tests of cheese show what's typical. See levels
- Others1 other cheese product has lab results. Compare them
FDA recalls
- 2017-04-12 · Class I · Terminated The firm was notified by their supplier that various cheese products test positive for Listeria monocytogenes.Biery Cheese, Inc.: DIETZ & WATSON Pepper Jack Cheese NET WT. 8 OZ. (227G) INGREDIENTS: Cultured Pasteurized Milk, Jalapeno Peppers, Salt, Enzymes. CONTAINS: MILK DISTRIBUTED BY: DIETZ AND WATSON, INC. PHILADELPHIA, PA 19135 UPC 0 31506 79450 6 Recall F-1841-2017 details
Typical for cheese
What FDA found when it bought and tested this kind of food across the US. These are not tests of this product.
- Lead, Cadmium, Mercury, Arsenic (total): usually below 4 ppb, the lab's limit, in FDA's samples.
FDA samples behind these numbers
- Lead in Cheese, American, processed: found in 1 of 3 samples, average 2.1, highest 6.3 ppb (2018-2020)
- Lead in Cheese, Swiss: found in 0 of 27 samples, all below 4 ppb (2017-2020)
- Lead in Cheese, cheddar (sharp/mild): found in 0 of 27 samples, all below 4 ppb (2017-2020)
- Lead in Cheese, mozzarella: found in 0 of 27 samples, all below 4 ppb (2017-2020)
- Cadmium in Cheese, American, processed: found in 3 of 3 samples, average 2.8, highest 3.5 ppb (2018-2020)
- Cadmium in Cheese, Swiss: found in 0 of 27 samples, all below 1 ppb (2017-2020)
- Cadmium in Cheese, cheddar (sharp/mild): found in 0 of 27 samples, all below 1 ppb (2017-2020)
- Cadmium in Cheese, mozzarella: found in 3 of 27 samples, average 0.23, highest 2.9 ppb (2017-2020)
- Mercury in Cheese, American, processed: found in 0 of 3 samples, all below 1 ppb (2018-2020)
- Mercury in Cheese, Swiss: found in 0 of 27 samples, all below 1 ppb (2017-2020)
- Mercury in Cheese, cheddar (sharp/mild): found in 0 of 27 samples, all below 1 ppb (2017-2020)
- Mercury in Cheese, mozzarella: found in 0 of 27 samples, all below 1 ppb (2017-2020)
- Arsenic (total) in Cheese, American, processed: found in 3 of 3 samples, average 8.2, highest 11 ppb (2018-2020)
- Arsenic (total) in Cheese, Swiss: found in 0 of 27 samples, all below 3 ppb (2017-2020)
- Arsenic (total) in Cheese, cheddar (sharp/mild): found in 0 of 27 samples, all below 3 ppb (2017-2020)
- Arsenic (total) in Cheese, mozzarella: found in 0 of 27 samples, all below 3 ppb (2017-2020)
- Perchlorate in Cheese, American, processed: found in 20 of 20 samples, average 12, highest 49 ppb (2008-2012)
- Perchlorate in Cheese, Swiss, natural: found in 18 of 20 samples, average 5.14, highest 17 ppb (2008-2012)
- Perchlorate in Cheese, cheddar, natural (sharp/mild): found in 18 of 20 samples, average 7.05, highest 69 ppb (2008-2012)
Left out of the summary above: Perchlorate. FDA measured it in only some of these foods, so the result describes those foods, not the whole kind.
"Typically" is FDA's middle sample. Daily amounts use the long-run average and each chemical's daily limit (EPA reference dose, or FDA's level for lead) for a 33-lb toddler and a 154-lb adult. ppb = micrograms per kilogram of food. Source: FDA Total Diet Study.
Not tested
No published results for this product cover: Metals, Perchlorate, Phthalates (plastic softeners), Phthalate substitutes, Bisphenols. That means nobody has published a test, not that these are absent.
Ingredients (from the label)
CULTURED PASTEURIZED MILK, RED AND GREEN JALAPENO PEPPERS, SALT, ENZYMES.
From USDA FoodData Central, label dated 2021-10-28. Labels change; check the package.