Salami / Cured Meat · barcode 09415237009206
Verkerks 10 Lunchbox Salamis BBQ 100g
Verkerks · A Verkerk 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 salami / cured meat show what's typical. See levels
Typical for salami / cured meat
What FDA found when it bought and tested this kind of food across the US. These are not tests of this product.
- Perchlorate: typically 18.7 ppb (FDA, 60 samples, 2008-2012).
A toddler reaches EPA's daily limit at about 190 g (6.7 oz) a day; an adult at about 900 g (32 oz).One serving (100 g (3½ oz)):● 52% of a toddler's daily limit11% 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 Ham, cured (not canned), baked: found in 10 of 27, average 2.28, highest 9.3 ppb (2017-2020)
- Lead in Luncheon meat, bologna: found in 0 of 3, all below 4 ppb (2018-2020)
- Lead in Luncheon meat, ham: found in 0 of 3, all below 4 ppb (2018-2020)
- Lead in Salami, dry/hard: found in 1 of 27, average 0.18, highest 4.9 ppb (2017-2020)
- Cadmium in Ham, cured (not canned), baked: found in 12 of 27, average 0.98, highest 4.7 ppb (2017-2020)
- Cadmium in Luncheon meat, bologna: found in 3 of 3, average 2.4, highest 4.4 ppb (2018-2020)
- Cadmium in Luncheon meat, ham: found in 3 of 3, average 3.2, highest 5.3 ppb (2018-2020)
- Cadmium in Salami, dry/hard: found in 10 of 27, average 0.54, highest 2.4 ppb (2017-2020)
- Mercury in Ham, cured (not canned), baked: found in 0 of 27, all below 1 ppb (2017-2020)
- Mercury in Luncheon meat, bologna: found in 0 of 3, all below 1 ppb (2018-2020)
- Mercury in Luncheon meat, ham: found in 0 of 3, all below 1 ppb (2018-2020)
- Mercury in Salami, dry/hard: found in 0 of 27, all below 1 ppb (2017-2020)
- Arsenic (total) in Ham, cured (not canned), baked: found in 7 of 27, average 0.97, highest 4.6 ppb (2017-2020)
- Arsenic (total) in Luncheon meat, bologna: found in 0 of 3, all below 3 ppb (2018-2020)
- Arsenic (total) in Luncheon meat, ham: found in 3 of 3, average 4.03, highest 5.5 ppb (2018-2020)
- 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 Ham, cured (not canned), baked: found in 18 of 20, average 30.2, highest 126 ppb (2008-2012)
- Perchlorate in Luncheon meat (ham): found in 18 of 20, average 20.6, highest 56.4 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)
Pork, BBQ Flavour, Salt, Spices, Raw Sugar, Acidity Regulator, Mineral Salts (450, 451, 452), Wood Smoke, Antioxidant, Preservative, Edible Protein Casing
From USDA FoodData Central, label dated 2022-05-23. Labels change; check the package.