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Harris Teeter Fresh Foods Market, Three Cheese & Spinach Ravioli

Harris-Teeter Inc. · Pasta by Shape & Type · barcode 00072036952066

What stands out

  • Recall

    1 FDA recall names this barcode (2019, closed): possible Listeria. Details

  • Lab testsNo lab has published results for this exact product.
  • Recalls1 FDA recall names this barcode (2019, closed). Details
  • AdditivesNone of the additives we track appear in the ingredients.
  • TypicalFDA's tests of pasta by shape & type show what's typical. See levels

FDA recalls

Typical for pasta by shape & type

What FDA found when it bought and tested this kind of food across the US. These are not tests of this product.

FDA samples behind these numbers
  • Lead in Noodles, egg, enriched, boiled: found in 2 of 3 samples, average 3.63, highest 6.6 ppb (2018-2020)
  • Lead in Pasta, whole wheat, cooked: found in 0 of 3 samples, all below 4 ppb (2018-2020)
  • Lead in Spaghetti, enriched, boiled: found in 0 of 3 samples, all below 4 ppb (2018-2020)
  • Cadmium in Noodles, egg, enriched, boiled: found in 3 of 3 samples, average 22.3, highest 26 ppb (2018-2020)
  • Cadmium in Pasta, whole wheat, cooked: found in 3 of 3 samples, average 37.7, highest 44 ppb (2018-2020)
  • Cadmium in Spaghetti, enriched, boiled: found in 3 of 3 samples, average 27.7, highest 32 ppb (2018-2020)
  • Mercury in Noodles, egg, enriched, boiled: found in 0 of 3 samples, all below 1 ppb (2018-2020)
  • Mercury in Pasta, whole wheat, cooked: found in 0 of 3 samples, all below 1 ppb (2018-2020)
  • Mercury in Spaghetti, enriched, boiled: found in 0 of 3 samples, all below 1 ppb (2018-2020)
  • Arsenic (total) in Noodles, egg, enriched, boiled: found in 0 of 3 samples, all below 3 ppb (2018-2020)
  • Arsenic (total) in Pasta, whole wheat, cooked: found in 0 of 3 samples, all below 3 ppb (2018-2020)
  • Arsenic (total) in Spaghetti, enriched, boiled: found in 0 of 3 samples, all below 3 ppb (2018-2020)
  • Perchlorate in Noodles, egg, enriched, boiled: found in 3 of 20 samples, average 0.45, highest 7 ppb (2008-2012)
  • Perchlorate in Spaghetti, enriched, boiled: found in 0 of 20 samples, all below 1 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)

ENRICHED DURUM WHEAT SEMOLINA (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE PASTEURIZED EGGS, WATER. FILLING: CHEESE (RICOTTA, PARMESAN, ROMANO [WHEY, PASTEURIZED COW'S MILK, SALT, CITRIC ACID, POWDERED CELLULOSE, LIPASE, MICROBIAL ENZYME, BACTERIAL CULTURE, NATAMYCIN]), TOASTED WHEAT CRUMBS (WHEAT FLOUR, YEAST), LIGHT CREAM (MILK, CREAM DEXTROSE, SODIUM CITRATE, DISODIUM PHOSPHATE, CARRAGEENAN, LOCUST AND CAROB BEAN GUM), SPINACH, WHOLE PASTEURIZED EGGS, SALT, ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL (CANOLA OIL, CITRIC ACID), SPICES.

From USDA FoodData Central, label dated 2021-10-28. Labels change; check the package.

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