Spoon Scout

Pepperoni, Salami & Cold Cuts · barcode 00765171081493

Gourmet Pepperoni

Marianos · John Volpi & Co., 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 pepperoni, salami & cold cuts show what's typical. See levels

Additives with restrictions somewhere

From the ingredient list on file (label data dated 2021-07-29). 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 pepperoni, salami & cold cuts

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 Luncheon meat, bologna: found in 0 of 3, all below 4 ppb (2018-2020)
  • Lead in Luncheon meat, ham: found in 0 of 3, all below 4 ppb (2018-2020)
  • Lead in Luncheon meat, turkey: found in 1 of 3, average 1.4, highest 4.2 ppb (2018-2020)
  • Lead in Salami, dry/hard: found in 1 of 27, average 0.18, highest 4.9 ppb (2017-2020)
  • Cadmium in Luncheon meat, bologna: found in 3 of 3, average 2.4, highest 4.4 ppb (2018-2020)
  • Cadmium in Luncheon meat, ham: found in 3 of 3, average 3.2, highest 5.3 ppb (2018-2020)
  • Cadmium in Luncheon meat, turkey: found in 3 of 3, average 3.87, highest 6 ppb (2018-2020)
  • Cadmium in Salami, dry/hard: found in 10 of 27, average 0.54, highest 2.4 ppb (2017-2020)
  • Mercury in Luncheon meat, bologna: found in 0 of 3, all below 1 ppb (2018-2020)
  • Mercury in Luncheon meat, ham: found in 0 of 3, all below 1 ppb (2018-2020)
  • Mercury in Luncheon meat, turkey: found in 0 of 3, all below 1 ppb (2018-2020)
  • Mercury in Salami, dry/hard: found in 0 of 27, all below 1 ppb (2017-2020)
  • Arsenic (total) in Luncheon meat, bologna: found in 0 of 3, all below 3 ppb (2018-2020)
  • Arsenic (total) in Luncheon meat, ham: found in 3 of 3, average 4.03, highest 5.5 ppb (2018-2020)
  • Arsenic (total) in Luncheon meat, turkey: found in 3 of 3, average 7.83, highest 9 ppb (2018-2020)
  • Arsenic (total) in Salami, dry/hard: found in 0 of 27, all below 3 ppb (2017-2020)
  • Perchlorate in Bologna (beef/pork): found in 15 of 20, average 112, highest 1,557 ppb (2008-2012)
  • Perchlorate in Luncheon meat (ham): found in 18 of 20, average 20.6, highest 56.4 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)

PORK, SEA SALT, DEXTROSE, SPICES, NATURAL FLAVOR PEPPERONI SEASONING [PARTIALLY HYDROGENATED SOY BEAN OIL, PAPRIKA OLEORESIN, FLAVOR, COCONUT AND/OR PALM KERNEL OIL, CITRIC ACID, SMOKE FLAVORING], PAPRIKA, SODIUM NITRITE, AND LACTIC ACID STARTER CULTURE.

From USDA FoodData Central, label dated 2021-07-29. Labels change; check the package.

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