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# Pennsylvania Firm Recalls Pork Products Due To Misbranding and Undeclared Allergens
- URL: https://www.foodconsumer.org/recalls_pork_products_1119141029/
- Published: 2014-11-20T09:28:00.000Z
- Updated: 2026-09-22T16:33:25.000Z
- Description: K. Heeps of Allentown, Pennsylvania is recalling about 2,902 pounds of Stryker Farm beer bratwurst and Irish-style bangers containing soy lecithin that was not declared on the label. FSIS found it in a label review; no adverse reactions were reported.
- Author: Food Consumer
- Tags: Alerts, Shopping, #vivvo-import

### Class II Recall

**080-2014**

**Health Risk: LowNov 19, 2014**

Congressional and Public Affairs   
 Felicia Thompson   
(202) 720-9113

**WASHINGTON, Nov. 19, 2014 –** K. Heeps, Inc., an Allentown, Pa., establishment is recalling approximately 2,902 pounds of Bratwurst and Bangers sausage products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain soy lecithin; a releasing agent used on contact surfaces during production and is a known allergen.

The Stryker Farm Beer Bratwurst and the Irish Style Bangers products were packaged on various dates from May 21, 2014 through Nov. 5, 2014\. The following products are subject to recall:

- 1-lb. retail packages or 20-lb. Bulk Packages containing “ALL NATURAL ARTISAN PORK RECIPE STRYKER FARM IRISH STYLE BANGERS.”
- 1-lb. retail packages or 20-lb.Bulk Packages containing “ALL NATURAL ARTISAN PORK RECIPE STRYKER FARM BEER BRATWURST.”

The products subject to recall bear the establishment number “EST. 9379A” inside the USDA mark of inspection. These products were sold to a single vendor, who further distributed it to restaurants and retailers in the state of Pennsylvania.

The problem was discovered during a periodic label review by FSIS inspection personnel. This was not disclosed on the product label. FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider. 

FSIS routinely conducts recall effectiveness checks to verify that recalling firms have notified customers and taken steps to make certain that products are no longer available to customers. 

Consumers and media with questions about the recall can contact Beau Heeps, at [qa@heeps.com](mailto:qa@heeps.com) or at 1-610-530-5564.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at [AskKaren.gov](http://askkaren.gov/?ref=foodconsumer.org) or via smartphone at [m.askkaren.gov](http://m.askkaren.gov/?ref=foodconsumer.org). The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at:[http://www.fsis.usda.gov/reportproblem](http://www.fsis.usda.gov/reportproblem?ref=foodconsumer.org).

| **USDA Recall Classifications** |                                                                                                                                                                 |
| ------------------------------- | --------------------------------------------------------------------------------------------------------------------------------------------------------------- |
| **Class I**                     | This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. |
| **Class II**                    | This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.                               |
| **Class III**                   | This is a situation where the use of the product will not cause adverse health consequences.                                                                    |

*Last Modified Nov 19, 2014*