Urgent Recall: Chomps Beef and Turkey Sticks Contaminated with Metal – What You Need to Know!

Chomps is recalling beef and turkey sticks after reports of metal fragments found in the products. This recall, announced by Chomps and the USDA’s Food Safety and Inspection Service (FSIS), involves nearly 30,000 pounds of ready-to-eat meat sticks sold in California and Illinois.

The issue came to light when two people contacted the company about finding metal pieces in the beef sticks. So far, there are no reported injuries from consuming these snacks.

The recall affects several lots of the 1.15-ounce Original Beef sticks, which are packaged in 12-count and 8-count pouches, as well as individual sticks. It also includes 1.15-ounce Original Turkey Stick singles. These products were made between January 13 and January 15, 2025. Packaging includes a label with the establishment number "EST 6220A".

To check if you have an affected product, look for an expiration date of February 10, 2026, and lot code 25016 on the vacuum-sealed packages. Chomps has advised consumers to throw out any recalled items or return them to the store where they were purchased.

Recalls like this are not uncommon, especially in the food industry. According to the USDA, food recalls happen regularly and can affect various items for different reasons, such as contamination or labeling errors. For instance, recalls can also be triggered by allergen mislabeling, which can pose a risk to consumers with food allergies.

With more consumers shopping online, the rise of e-commerce has also influenced how these recalls are communicated. Companies often use social media to quickly share recall information with a broader audience. This shift highlights the importance of being vigilant about food safety.

If you have any questions regarding the recall, you can reach out to Chomps at 855-636-1150 or Idaho Smokehouse Partners at 208-227-5282.

Stay informed about food safety recalls by visiting the USDA Food Safety and Inspection Service for the latest updates.

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