Sausages/Smallgoods · barcode 09400597030458
Woolworths Grass Fed Angus Beef Sausages 450g
Woolworths · Woolworths New Zealand Limited
- Lab testsNo lab has published results for this exact product.
- RecallsNo FDA recall lists this barcode.
- AdditivesNone of the additives we track appear in the ingredients.
- TypicalFDA's tests of sausages/smallgoods show what's typical. See levels
Typical for sausages/smallgoods
What FDA found when it bought and tested this kind of food across the US. These are not tests of this product.
- Perchlorate: typically 7.83 ppb (FDA, 60 samples, 2008-2012).
A toddler reaches EPA's daily limit at about 250 g (8.8 oz) a day; an adult at about 1.2 kg (2.6 lb).One serving (100 g (3½ oz)):40% of a toddler's daily limit9% of a adult's daily limit
- Lead, Cadmium, Mercury, Arsenic (total): usually below 4 ppb, the lab's limit, in FDA's samples.
FDA samples behind these numbers
- Lead in Frankfurter (all beef/beef and pork), boiled: found in 7 of 22, average 1.67, highest 7.1 ppb (2017-2020)
- Lead in Luncheon meat, bologna: found in 0 of 3, all below 4 ppb (2018-2020)
- Lead in Pork sausage (link/patty), pan-cooked: found in 6 of 27, average 1, highest 4.9 ppb (2017-2020)
- Lead in Salami, dry/hard: found in 1 of 27, average 0.18, highest 4.9 ppb (2017-2020)
- Cadmium in Frankfurter (all beef/beef and pork), boiled: found in 20 of 22, average 2.85, highest 4.8 ppb (2017-2020)
- Cadmium in Luncheon meat, bologna: found in 3 of 3, average 2.4, highest 4.4 ppb (2018-2020)
- Cadmium in Pork sausage (link/patty), pan-cooked: found in 2 of 27, average 0.09, highest 1.3 ppb (2017-2020)
- Cadmium in Salami, dry/hard: found in 10 of 27, average 0.54, highest 2.4 ppb (2017-2020)
- Mercury in Frankfurter (all beef/beef and pork), boiled: found in 0 of 22, all below 1 ppb (2017-2020)
- Mercury in Luncheon meat, bologna: found in 0 of 3, all below 1 ppb (2018-2020)
- Mercury in Pork sausage (link/patty), pan-cooked: found in 0 of 27, all below 1 ppb (2017-2020)
- Mercury in Salami, dry/hard: found in 0 of 27, all below 1 ppb (2017-2020)
- Arsenic (total) in Frankfurter (all beef/beef and pork), boiled: found in 2 of 22, average 0.33, highest 4.2 ppb (2017-2020)
- Arsenic (total) in Luncheon meat, bologna: found in 0 of 3, all below 3 ppb (2018-2020)
- Arsenic (total) in Pork sausage (link/patty), pan-cooked: found in 0 of 27, all below 3 ppb (2017-2020)
- Arsenic (total) in Salami, dry/hard: found in 0 of 27, all below 3 ppb (2017-2020)
- Perchlorate in Bologna (beef/pork): found in 15 of 20, average 112, highest 1,557 ppb (2008-2012)
- Perchlorate in Frankfurter (beef/pork), boiled: found in 18 of 20, average 11, highest 36 ppb (2008-2012)
- Perchlorate in Pork sausage (link/patty), oven-cooked: found in 7 of 20, average 3.15, highest 41 ppb (2008-2012)
"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)
Angus Beef, Water, Seasoning (Breadcrumbs (Wheat Flour, Water, Wheat Bran, Yeast, Salt), Soy Protein, Salt, Sugar, Hydrolysed Soy Protein, Mineral Salt, Spices (Pepper , Pimento), Yeast Extract, Vegetable Powder (Garlic, Onion), Preservative, Herb (Thyme), Natural Flavour, Thermal Beef Flavour, Thyme Extract, Acidity Regulator (Citric Acid), Spice Extracts (Pepper , Celery, Mace, Smoke Flavour)), Natural Hog Casing
From USDA FoodData Central, label dated 2022-05-23. Labels change; check the package.