More than 500,000 packages of macaroni and cheese sold in Aldi stores nationwide have been recalled because they may contain undeclared soy lecithin, a soy-derived ingredient that may pose a risk to people with soy allergies or sensitivities.
According to the Food and Drug Administration, there are 58,405 cases of Park St. Deli Macaroni & Cheese affected. Each case contains nine 20-ounce packages, bringing the total number of affected packages to 525,645.
Plastic pots of macaroni and cheese were sold in cardboard sleeves.
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More than 500,000 packages of macaroni and cheese sold in Aldi stores nationwide have been recalled. (Paul Weaver/SOPA Images/LightRocket via Getty Images / Getty Images)
BEF Foods Inc., the product’s manufacturer, initiated the voluntary recall on March 23, and the FDA classified it as a Class II recall on June 10.
A Class II recall means that use or exposure to the product may result in temporary or medically reversible adverse health consequences, or the likelihood of serious adverse health consequences is low, according to the FDA.
Customers are asked not to consume the affected products and to return them to the place of purchase for a full refund.
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The FDA said 58,405 cases containing nine 20-ounce packages each of Park St. Deli Macaroni & Cheese are affected by the recall. (iStock/iStock)
Lecithin is a group of chemicals that the body uses to break down fat, according to the University of Rochester Medical Center.
They are found in various foods, including egg yolks, soy, wheat germ, peanuts and liver. Many people know lecithin as the oily film on their frying pan when they use nonstick cooking spray.
Some people also take them as supplements. They can come in the form of capsules, liquids or granules.
The FDA classified the recall as a Class II recall last week. (iStock/iStock)
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Lecithin is used in the food industry as an additive to combine foods, salad dressing being one example.
Soy lecithin emulsifies ingredients like oil and water to blend the dressing into a smooth consistency, Judy Simon, a clinical dietitian nutritionist at the University of Washington, told USA TODAY.
