- Date Issued: March 17, 2025
- Company Involved: Red Shell Foods, Inc.
- Product Name: Red Shell Teriyaki Sauce
- Issue: Possible microbial contamination causing bottles to bubble and swell
- Details: 933 twelve-ounce bottles and 48 one-gallon bottles affected
- Action: Do not consume, sell, or distribute; check for lot code 120326
Stick around to find out more about this recall!
What happened?
On March 17, 2025, Red Shell Foods, Inc.—a California-based manufacturer—issued a recall on its Red Shell Teriyaki Sauce after identifying signs of microbial contamination in certain batches. The telltale signs? Bottles that looked a little too excited about dinner, exhibiting bubbling and swelling—classic red flags for unwanted microbial guests.
This recall affects:
Brand | Product | Size | UPC | Best By Date | Issue |
Red Shell | Teriyaki Sauce | 12 oz | 0-18529-10001-9 | 120326 | Microbial growth |
Red Shell | Teriyaki Sauce | 1 gallon | 0-18529-10505-6 | 120326 | Microbial growth |
The recall is classified as a Class II, meaning it’s not expected to cause serious health problems, but could result in temporary or reversible issues like gastrointestinal discomfort—still not the dinner vibe anyone’s going for.
No illnesses have been reported so far (phew), but the company isn’t taking any chances and urges everyone to keep this sauce off their shelves and out of their stir fry.
What caused the issue?
The culprit behind this saucy recall? Microbial growth.
After routine checks, Red Shell Foods noticed unusual bubbling and swelling in their Teriyaki Sauce bottles—classic signs that microorganisms were throwing an unwanted fermentation party inside the packaging. While this may sound like a kombucha gone rogue, this is not the kind of fermentation you want in a shelf-stable product.
What is microbial growth, anyway?
Microbial growth refers to the unintended proliferation of bacteria, yeast, or molds in food products. In shelf-stable sauces, this can happen due to:
- Improper sterilization during manufacturing
- Packaging that fails to seal completely
- Storage at incorrect temperatures
In this case, it appears that microbial contamination occurred post-production, as swelling and bubbling were noticed after the product left the facility.
Why it matters:
- Spoiled flavor and texture: Say goodbye to that umami-rich teriyaki flavor.
- Health risks: Although the recall is Class II (low health risk), ingesting contaminated food can still lead to temporary digestive issues.
- Reputation risk: For businesses and co-manufacturers, even low-risk recalls can mean a dip in consumer trust.
- Product integrity: Bubbling bottles mean active microbes—those bad boys didn’t RSVP but showed up anyway.
Who’s at risk?
While most healthy adults might only experience mild symptoms, certain groups could be more seriously affected:
- Infants and young children
- Seniors
- Immunocompromised individuals
- Pregnant people
Common symptoms include:
- Nausea
- Stomach cramps
- Gas and bloating
- Mild fever
- Diarrhea
Though no illnesses have been reported so far, the FDA and Red Shell Foods are acting with caution—always a good move in food safety.
10 common questions you may have
1. What does “bubbling” mean?
It means gas is being produced inside the bottle, usually by bacteria or yeast. Basically, the sauce is fermenting when it shouldn’t be.
2. Can I still eat it if it smells okay?
Nope. Contamination isn’t always visible or detectable by smell. Better safe than sorry.
3. What happens if I accidentally ate some?
You might experience some tummy trouble—nausea, gas, or mild cramps. If symptoms persist, contact your doctor.
4. Is this a serious health risk?
It’s considered a Class II recall, meaning low risk—but anyone with weakened immunity should definitely avoid it.
5. How do I know if I have the affected product?
Look for Lot Code 120326 on the bottle and check the UPC (listed earlier in the table).
6. Can I return the product to the store?
Red Shell advises you contact them directly for refund or disposal instructions.
7. How did this even happen?
Most likely due to microbial contamination during or after bottling—these things can slip through even good QC processes.
8. Is this the first time Red Shell had a recall?
There’s no recent record of major recalls from Red Shell, so this appears to be a rare misstep.
9. Will this affect restaurants using the sauce?
If they received product from the affected lot, yes—they should pull it from kitchens immediately.
10. Can I just cook it to kill the bacteria?
Unfortunately, no. Heating might not kill all microbes, and the risk of spoilage compounds and toxins remains.
Here’s what you should do
- Do NOT eat it—even if you’re feeling adventurous
- Check for the Lot Code 120326 on the label
- Contact Red Shell Foods for disposal instructions or refund information
- Distributors and retailers: Make sure to pull the product from shelves ASAP
Behind the brand
Red Shell Foods, Inc. is based in City of Industry, California, and is known for producing sauces with a Japanese twist. While this isn’t the first recall in FDA history for microbial growth, this specific company doesn’t have a long recall track record.
Curious about other recent recalls? You’re not alone:
- On March 26, 2025, Agri-Mark Inc. issued a voluntary Class III recall for 189 cases of its 8oz Extra Creamy Premium Butter, Sea Salted. The reason? Elevated levels of coliform bacteria—not exactly the creamy spread you were hoping for.
- On February 21, 2025, Danone US, LLC initiated a voluntary recall of over 75,000 bottles of two flavors of International Delight coffee creamers due to premature spoilage and associated illnesses.
“Even trusted brands can run into challenges when it comes to keeping products safe over time. This recall is a reminder of how crucial it is for food manufacturers to stay transparent, double down on quality control, and continuously improve their safety protocols. In today’s food industry, maintaining consumer trust means being proactive and putting product integrity first.” — Eran Mizrahi, CEO of Source86
The lesson? Even shelf-stable sauces need love, lab testing, and strict quality controls.
Ensuring safe eats
While this recall may be classified as “low-risk,” the implications for manufacturers and buyers are big. Quality assurance, clean processing environments, and airtight packaging protocols are non-negotiables in the world of food safety—especially for bulk, co-man, and private label operations.
Whether you’re a restaurant group, foodservice buyer, or co-packer, staying vigilant about microbial risks ensures your brand reputation stays as fresh as your ingredients.
Quick recap:
- Check your inventory for Red Shell Teriyaki Sauce, Lot Code 120326
- Don’t use, sell, or ship it—even if your bottle looks calm and collected
- Dispose of it properly and contact Red Shell for guidance
Want to make sure your bulk ingredients are contamination-free and quality-checked from the start? For more insights, feel free to contact us or explore our range of high-quality, food-safe ingredients today. Let’s connect!
