Ready-to-Eat Refrigerated Dips and Spreads Pose Risk of Foodborne Illness, FDA Warns.

The Food and Drug Administration (FDA) has released a report urging consumers to properly refrigerate or freeze dips and spreads to reduce the risk of contamination.

The FDA collected data on domestic ready-to-eat (RTE) refrigerated dips and spreads between March 2021 and January 2022 to identify common factors that contribute to contamination. The report highlights that dips are products with a thinner consistency that can submerge a piece of food like salsa, while spreads like cheese spread or hummus are spreadable with a knife onto bread or crackers.

Out of the 747 RTE dips and spreads samples tested, the FDA detected Salmonella in one hummus sample and Listeria monocytogenes in three cheese spreads. The FDA hopes to develop guidance and program protocols for surveillance inspections by conducting these regular reviews to develop appropriate safety measures.

The manufacturers of RTE dips and spreads need to be cautious of environmental exposure and cross-contamination of foods during the manufacturing process and while using contaminated ingredients. Besides, dips and spreads carry a higher risk because their consistency provides an environment that favors the growth of foodborne pathogens.

The report states that "64% of the recalls between 2017–2020 for RTE dips and spreads were cheese dips and hummus found to be contaminated with L. monocytogenes and Salmonella.” Therefore, consumers need to be mindful of how long dips and spreads have been out below a safe temperature, as they may pose a significant public health risk if consumed beyond safe limits. The report notes that those more susceptible to contamination are the elderly, pregnant women, young infants, and people with immune system suppression or on immunosuppressive medication.

To reduce the risk of contamination, consumers should immediately freeze or refrigerate RTE dips and spreads at a temperature below 40 degrees F and not leave them out at room temperature for more than 4 hours. Malkani advised staying on top of FDA’s food safety alerts and looking for brands with a Good Manufacturing Practices (GMP) certificate.

Consumers should serve RTE dips and spreads in limited quantities, mindful of how long they are sitting out, and discard any leftovers that have sat out for more than 4 hours to minimize the risk of foodborne pathogens.