Kimchi Recall Update as FDA Sets Risk Level

A kimchi product recalled earlier this summer has now been given a risk classification by the U.S. Food and Drug Administration (FDA).

Jars of J-Basket Brand “Napa Kimchi” produced by California-based JFC International were initially recalled on August 1 after they were found to contain high levels of yeast growth. The FDA has now given the recall a Class II risk definition.

A Class II recall is “a situation in which use of or exposure to a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote.”

Newsweek reached out to JFC International for comment outside of regular working hours via the contact form on its website.

Affected products bear the best-before dates of October 26 and December 19, 2024, and a UPC of 0 11152 83000 1, found on the scannable bar code.

In total, 2735 cases, each of which contains 12 plastic 14.1oz. jars are being recalled. They were distributed in the U.S. in ten states: Arizona, Colorado, Florida, Georgia, Illinois, Hawaii, Maryland, New York, Texas and Washington.

According to the FDA, the presence of too much yeast in foods can lead to “various degrees of deterioration and decomposition” in a product.

“They can invade and grow on virtually any type of food at any time; they invade crops such as grains, nuts, beans, and fruits in fields before harvesting and during storage. They also grow on processed foods and food mixtures,” the FDA explains.

Yeasts in foods are “generally not associated with foodborne illnesses,” but certain yeasts can cause infections in humans and animals, according to the Encyclopedia of Food Sciences and Nutrition.

“Probably the most common infection caused by a yeast is candidiasis, caused by C. albicans. This organism is a common inhabitant of the mucous membranes of the mouth, vaginal canal, and intestinal tract,” the encyclopedia says.

There are three levels of risk classification awarded to recalls initiated by the FDA. A Class I recall, the highest risk level, is issued when there is a “reasonable probability” that the use of or exposure to a product could “cause serious adverse health consequences or death.”

A Class III is awarded when “a situation in which use of, or exposure to, a violative product is not likely to cause adverse health consequences.”

“While not as urgent as Class I recalls, Class II recalls should still be heeded, and the products should be returned or disposed of according to the instructions provided,” Dr. Darin Detwiler, a professor of food policy and corporate social responsibility at Northeastern University, told Newsweek.