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Wisconsin's Best Jalapeno Cheese Curds -N- Jalapeno N Cheddar Sticks, Jalapeno Cheese, Cheddar

Wisconsin Cheese & Sausage Company · Pepperoni, Salami & Cold Cuts · barcode 00813608013880

What stands out

  • From the label

    The ingredients list Red No. 3 (erythrosine), which has stricter rules elsewhere. Strictest: US (FDA) ban from 2027. Details

  • Lab testsNo lab has published results for this exact product.
  • RecallsNo FDA recall lists this barcode.
  • Additives1 ingredient has stricter rules elsewhere. Strictest: US (FDA) ban from 2027. 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 2022-01-06). Recipes change, so check the package you have.

Red No. 3 (erythrosine) (E127)

  • US (FDA): Authorization revoked from 2027-01-15 FDA revoked its approval for food; food makers must stop using it by January 15, 2027 (ingested drugs by January 18, 2028). (90 FR 4628 (2025)) Source
  • EU: Allowed On the EU's list of approved additives as E127. Only in cocktail and candied cherries and bigarreaux cherries. (Regulation (EC) No 1333/2008) Source
  • California: Banned from 2027-01-01 Banned in food made, sold or distributed in California after January 1, 2027. (AB 418 (2023)) Source
  • 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
  • West Virginia: Banned in school meals from 2025-08-01 Banned in West Virginia school meals since August 1, 2025. (HB 2354 (2025)) 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: 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
  • 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 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)

PASTEURIZED CULTURED MILK, SALT, JALAPENO PEPPERS (IN SALT, VINEGAR, WATER), ENZYMES AND NATURAL ANNATTO COLOR. BEEF, PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, CREAM, SODIUM PHOSPHATES, SORBIC ACID, APO-CAROTENAL COLOR, POTASSIUM SORBATE AND/OR NATAMYCIN) AND LESS THAN 2% OF: DEXTROSE, SALT, SPICES INCLUDING MUSTARD, JALAPENO, SUGAR, NATURAL FLAVOR, SODIUM ERYTHORBATE, LACTIC ACID STARTER CULTURE, SODIUM NITRITE. IN COLLAGEN CASING COLORED WITH COLORINGS AND RED #3.

From USDA FoodData Central, label dated 2022-01-06. Labels change; check the package.

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