Karlsburger Kitchens Garlic N Cheese Topper, Net Wt: 20 oz. (567g). Distributed by…
JCB Flavors, LLC recalled this product and the FDA reported the enforcement action on 10 June 2026 as Class I. The recall was initiated by the firm. Products may be potentially contaminated with Salmonella.
The record
Every field below is published by the FDA in the openFDA food enforcement database. Check the FDA notice before acting on any recall: this page is a reading of the public record, not a substitute for it.
Product
Karlsburger Kitchens Garlic N Cheese Topper, Net Wt: 20 oz. (567g). Distributed by: Karlsburger Foods, Inc., Monticello, MN 55362
Reason for recall
Products may be potentially contaminated with Salmonella.
Five things about this record are not in the record itself, and each one changes how it should be read.
Class I means the FDA judged a reasonable probability that the product would cause serious health consequences or death. The class is assigned by an agency health hazard evaluation under 21 CFR 7.41, not by the firm.
The firm started this recall itself. Most FDA food recalls are voluntary, and a recall is a food safety plan working rather than failing. The circumstances in which the agency asks for one instead are set out in 21 CFR 7.45.
This is one of 10 records covering the same recall event. The FDA opens one enforcement record per product code, so a recall of a product line appears here many times. Counting these records as 10 separate recalls, which almost every published figure does, overstates it by a factor of 10. Every product code in this event is listed together on the record that covers the whole recall, which is the page a search engine is pointed to for all 10 of them.
This recall has no termination date on the record, so as published it had not been terminated under 21 CFR 7.55.
The distribution pattern names 4 states, and the FDA published the enforcement report 6 weeks after the firm began the recall.
Cheese dominates Listeria recalls among dairy products because soft and semi-soft varieties hold enough moisture for the organism to grow at refrigeration temperature, and because most are eaten without any further cooking step.
Named in the distribution pattern: Kansas, Minnesota, New York, Wisconsin. Those pages count recalls by where the RECALLING FIRM sits, which is a different question from where this product went.
Salmonella is a bacterium that survives in low-moisture foods for months, which is why it appears in recalls of products that carry no water for it to grow in: nut butters, spices, flour and dry pet food.
A preventive controls plan covers Salmonella contamination under the clauses below. This is where the control belongs, not a finding against any firm named on this page: a recall record states a reason, and most of these recalls were initiated by the firm itself.
21 CFR 117.135(c)(1)
Process controls: the controls that apply a treatment, such as a validated kill step, at the point where it reduces the hazard to a safe level.
21 CFR 117 subpart G
Supply-chain programme: the approval and verification a receiving facility runs on a supplier when the hazard is controlled before the ingredient arrives.
21 CFR 117.165(a)(2)
Product testing: testing as a verification activity, appropriate to the facility, the food and the nature of the preventive control.
Filed under cheese. A product can sit in more than one.
Other cheese recalls for the same reason
These are the closest records in the corpus: the same kind of food, recalled for a hazard this record also names. Unlike the firm’s own records below, they come from different companies, which is what makes them a pattern rather than a history.
JCB Flavors is conducting a recall on various Seasonings which used ground cumin as an ingredient received in Oct - Dec 2014. JCB Flavors was informed by their supplier of ground cumin, Schiff Food Products, that the product tested positive for trace amounts of peanut allergens.
21 CFR 117.135(c)(1) is the clause behind this recall, and it is one somebody has to produce evidence for at their next audit. Krolda maps supplier documents to the clause they satisfy in FSSC 22000, IFS Food and 21 CFR 117, and routes the corrective action when the evidence is missing.
Recall records come from the openFDA food enforcement API, published by the U.S. Food and Drug Administration in the public domain. Krolda adds the hazard classification and the clause mapping; neither is an FDA determination. Always check the FDA notice before acting on a recall.
