More than 145,000 cartons of a popular brand of almond milk are being recalled because the product may contain actual dairy milk, an allergen not listed on its label.
HP Hood voluntarily recalled half-gallon cartons of Vanilla Almond Breeze almond milk that it sent to retailers and wholesalers in 28 states, according to the federal Food and Drug Administration.
The milk is safe to drink except for those who have a milk allergy or sensitivity. One report of an allergic reaction to consuming the product was reported, but medical treatment was not required, the FDA said.
The recall applies to 145,254 refrigerated cartons of Vanilla Almond Breeze almond milk that have a use-by date of September 2, 2018. The products also have a UPC barcode of 41570 05621 on the carton's side panel next to the nutrition facts.
Consumers who bought the product may return it to the retail location where it was purchased for a full refund or exchange. They may also visit the Blue Diamond website to complete a refund request online. The website also provides a full list of states where the recalled product was sold.
Anyone with questions about the recall may contact Blue Diamond at 1-800-400-1522, Monday through Friday, from 9 a.m.-7 p.m. ET.
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The 10 Most Risky Foods, According to the FDA
The 10 Most Risky Foods, According to the FDA
Sprouts may look harmless, but they can harbor both Salmonella and E. Coli, which have caused outbreaks over the years. There are two main reasons for this. The first is that seeds can become contaminated before sprouting. The second is that they grow in warm and humid climates, which are perfect conditions for bacteria to flourish.
As with sprouts, Salmonella is the most common culprit in tomato-related outbreaks, followed by the norovirus. Tomatoes can become contaminated either through their root systems or small breaks in the tomato skin. Be sure to cook your tomatoes thoroughly before eating, and be careful when ordering them when eating out: 70 percent of reported illnesses were contracted through tomatoes served at restaurants.
Even kids who hate to eat their fruits and veggies aren't immune to food-borne illnesses. A 1994 Salmonella outbreak was traced an ice cream company using the same truck to transport raw unpasteurized eggs as it used to move ice cream mix. Pregnant moms need to take extra care, as well, as the Listeria bacteria can survive on metal surfaces like those used in ice cream shops.
As with ice cream, the dangers in cheese are primarily traceable to two culprits: Salmonella and Listeria. Soft-cheeses are particularly prone to harboring Listeria.
Believe it or not, potatoes themselves are almost never to blame for outbreaks. Instead, people get sick from all the things that potatoes come into contact with between being pulled from the ground and served up on your plate. Salmonella, E. Coli, Shigella and Listeria have all caused outbreaks in the past. Contamination from other ingredients in things like potato salad, as well as from bacteria that live on deli counters, is often to blame.
Not surprisingly, seafood causes many sicknesses. Oysters are the second-most common culprits in seafood-related illnesses. The creatures are sometimes harvested from waters containing the Norovirus, which causes intestinal inflammation. But the more dangerous Vibrio bacteria can cause a host of illnesses, including -- in people whose immune systems are compromised -- fevers, chills, skin legions, and even death.
When it comes to contamination, tuna ranks as the most dangerous seafood for human consumption. Almost all cases of sickness were caused by Scombrotoxin, which is not caused by a bacteria or virus, but rather is the result of tuna decaying, due to not being refrigerated immediately after being caught. Scombroid poisoning can lead to nausea, cramps, and diarrhea, and the toxin can't be eliminated through cooking or canning.
Between them, the top two foods on this list have caused more illnesses than the rest of the list combined. Not surprisingly, Salmonella is the most common culprit in egg-linked outbreaks. Salmonella survives in the intestinal tracks of chickens, and can only be assuredly killed by cooking eggs thoroughly.
Though leafy greens might seem harmless -- and indeed, healthful -- it actually makes sense that they account for so many outbreaks since greens are rarely cooked at temperatures that kill harmful bacteria. Norovirus was responsible for 64 percent of the reported cases, and is often transmitted when handlers have not washed their hands. Salmonella and E. Coli each accounted for 10 percent of the outbreaks as well.