Salami / Cured Meat · barcode 09415237114306
Pieter's Danish Salami 2x50g
Pieters · 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/Beef, Salt, Acidity Regulator, Spices, Mineral Salts (451, 450), Vegetable Protein Extract, Raw Sugar, Natural Colour (Beetroot Red, Red Rice), Antioxidant, Wood Smoke, Preservative
From USDA FoodData Central, label dated 2022-05-23. Labels change; check the package.