Spoon Scout

Frozen Bacon, Sausages & Ribs · barcode 00073744012882

Meatballs

Murry's · Murry's, Inc.

  • Lab testsNo lab has published results for this exact product.
  • RecallsNo FDA recall lists this barcode.
  • Additives1 ingredient is banned or unapproved somewhere. Which
  • TypicalFDA's tests of frozen bacon, sausages & ribs show what's typical. See levels

Additives with restrictions somewhere

From the ingredient list on file (label data dated 2023-08-31). Recipes change, so check the package you have.

Partially hydrogenated oils

  • US (FDA): Authorization revoked FDA determined in 2015 that they are no longer generally recognized as safe; makers had to remove them, with final compliance dates in 2018-2020. Labels on file may predate that. (80 FR 34650 (2015)) Source
  • Texas: Warning label required from 2027-01-01 Labels developed on or after January 1, 2027 must warn that the product contains an ingredient not recommended for consumption in Australia, Canada, the EU or the UK. (SB 25 (2025)) Source
  • Louisiana: Warning label required from 2028-01-01 Products containing it must carry a QR code disclosure from January 1, 2028. (SB 14, Act 463 (2025)) Source

Typical for frozen bacon, sausages & ribs

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 Pork bacon, oven-cooked: found in 4 of 27, average 0.63, highest 4.7 ppb (2017-2020)
  • Lead in Pork sausage (link/patty), pan-cooked: found in 6 of 27, average 1, highest 4.9 ppb (2017-2020)
  • Cadmium in Pork bacon, oven-cooked: found in 14 of 27, average 1.62, highest 11 ppb (2017-2020)
  • Cadmium in Pork sausage (link/patty), pan-cooked: found in 2 of 27, average 0.09, highest 1.3 ppb (2017-2020)
  • Mercury in Pork bacon, oven-cooked: found in 0 of 27, all below 1 ppb (2017-2020)
  • Mercury in Pork sausage (link/patty), pan-cooked: found in 0 of 27, all below 1 ppb (2017-2020)
  • Arsenic (total) in Pork bacon, oven-cooked: found in 5 of 27, average 0.61, highest 3.8 ppb (2017-2020)
  • Arsenic (total) in Pork sausage (link/patty), pan-cooked: found in 0 of 27, all below 3 ppb (2017-2020)
  • Perchlorate in Pork bacon, oven-cooked: found in 13 of 20, average 19, highest 139 ppb (2008-2012)
  • Perchlorate in Pork sausage (link/patty), oven-cooked: found in 7 of 20, average 3.15, highest 41 ppb (2008-2012)

"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)

BEEF, WATER, CATSUP (TOMATOES, CORN SYRUP, DISTILLED VINEGAR, SALT, DEHYDRATED ONIONS, DEHYDRATED GARLIC, AND NATURAL FLAVORINGS), CRUSHED CRACKERS (WHEAT FLOUR, ANIMAL AND/OR VEGETABLE SHORTENING [CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, BEEF FAT, PARTIALLY HYDROGENATED SOYBEAN OR COTTONSEED OILS], SALT, LEAVENING [SODIUM BICARBONATE, YEAST], DEXTROSE, LECITHIN AND MALT SYRUP), REHYDRATED SWEET PEPPERS, REDUCED LACTOSE WHEY, BARLEY FLOUR, SALT, ONION, DEXTROSE, FLAVORING, HYDROLYZED SOY AND CORN PROTEINS, AND MONOSODIUM GLUTAMATE.

From USDA FoodData Central, label dated 2023-08-31. Labels change; check the package.

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