Butch's Original Sausage, Cheese, Pepperoni Super Thin Crust Pizza, Sausage, Cheese, Pepperoni
Butch's Pizza · Other Deli · barcode 00083554084597
What stands out
- From the label
The ingredients list Partially hydrogenated oils and BHA (butylated hydroxyanisole), which have stricter rules elsewhere. Strictest: No longer allowed by FDA. Details
- Lab testsNo lab has published results for this exact product.
- RecallsNo FDA recall lists this barcode.
- Additives2 ingredients have stricter rules elsewhere. Strictest: No longer allowed by FDA. Which
- TypicalFDA's tests of other deli show what's typical. See levels
Additives with restrictions somewhere
From the ingredient list on file (label data dated 2021-12-01). Recipes change, so check the package you have.
Rules that apply to more than one of these
- 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. Applies to all of them.
- 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. Applies to all of them.
- US (FDA): Allowed Source. Applies to BHA (butylated hydroxyanisole), Bleached flour, BHT (butylated hydroxytoluene).
- EU: Allowed (Regulation (EC) No 1333/2008) Source. Applies to BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene).
- Louisiana: Banned in school meals from 2028-2029 school year Banned in Louisiana school food from the 2028-2029 school year (concession stands and vending machines exempt). (SB 14, Act 463 (2025)) Source. Applies to BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene).
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
BHA (butylated hydroxyanisole) (E320)
- West Virginia: Banned from 2028-01-01 Food containing it is treated as adulterated in West Virginia from January 1, 2028. (HB 2354 (2025)) Source
Bleached flour
Only the shared rules above.
BHT (butylated hydroxytoluene) (E321)
Only the shared rules above.
Typical for other deli
FDA doesn't test this exact kind of food, so these are the closest foods it does test. Treat them as a rough guide.
- Cadmium: typically 0.583 ppb (FDA, 36 samples, 2017-2020).
A toddler reaches EPA's daily limit at about 13 kg (29 lb) a day; an adult at about 59 kg (130 lb).One serving (0.333 pizza, 151 g, from the label):1% of a toddler's daily limitunder 1% of an adult's daily limit
- Lead, Mercury, Arsenic (total): usually below 4 ppb, the lab's limit, in FDA's samples.
FDA samples behind these numbers
- Lead in Luncheon meat, bologna: found in 0 of 3 samples, all below 4 ppb (2018-2020)
- Lead in Luncheon meat, ham: found in 0 of 3 samples, all below 4 ppb (2018-2020)
- Lead in Luncheon meat, turkey: found in 1 of 3 samples, average 1.4, highest 4.2 ppb (2018-2020)
- Lead in Salami, dry/hard: found in 1 of 27 samples, average 0.18, highest 4.9 ppb (2017-2020)
- Cadmium in Luncheon meat, bologna: found in 3 of 3 samples, average 2.4, highest 4.4 ppb (2018-2020)
- Cadmium in Luncheon meat, ham: found in 3 of 3 samples, average 3.2, highest 5.3 ppb (2018-2020)
- Cadmium in Luncheon meat, turkey: found in 3 of 3 samples, average 3.87, highest 6 ppb (2018-2020)
- Cadmium in Salami, dry/hard: found in 10 of 27 samples, average 0.54, highest 2.4 ppb (2017-2020)
- Mercury in Luncheon meat, bologna: found in 0 of 3 samples, all below 1 ppb (2018-2020)
- Mercury in Luncheon meat, ham: found in 0 of 3 samples, all below 1 ppb (2018-2020)
- Mercury in Luncheon meat, turkey: found in 0 of 3 samples, all below 1 ppb (2018-2020)
- Mercury in Salami, dry/hard: found in 0 of 27 samples, all below 1 ppb (2017-2020)
- Arsenic (total) in Luncheon meat, bologna: found in 0 of 3 samples, all below 3 ppb (2018-2020)
- Arsenic (total) in Luncheon meat, ham: found in 3 of 3 samples, average 4.03, highest 5.5 ppb (2018-2020)
- Arsenic (total) in Luncheon meat, turkey: found in 3 of 3 samples, average 7.83, highest 9 ppb (2018-2020)
- Arsenic (total) in Salami, dry/hard: found in 0 of 27 samples, all below 3 ppb (2017-2020)
- Perchlorate in Bologna (beef/pork): found in 15 of 20 samples, average 112, highest 1,557 ppb (2008-2012)
- Perchlorate in Luncheon meat (ham): found in 18 of 20 samples, average 20.6, highest 56.4 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)
CRUST: (ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME), WATER, PARTIALLY HYDROGENATED SOYBEAN OIL, SOYBEAN OIL, YEAST, SUGAR, SALT, CALCIUM PROPIONATE, L-CYSTEINE. COOKED SAUSAGE: (PORK, PEPPER, SALT, SAGE, GARLIC, SPICES). CHEESE, MOZZARELLA: (MADE FROM CULTURED PASTEURIZED MILK, SALT, CALCIUM CHLORIDE AND ENZYMES). SAUCE: (TOMATO PUREE, TOMATOES, CORN OIL, SALT, OLIVE OIL, PEPPER, SPICES AND GARLIC). PEPPERONI: (PORK AND BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID, STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM ASCORBATE, SODIUM NITRITE, BHA, BHT, CITRIS ACID).
From USDA FoodData Central, label dated 2021-12-01. Labels change; check the package.