Thousands of packets of crisps are being urgently recalled over fears they will cause swelling and hives.
Food safety officials say the snack is a ‘possible health risk’.
Ottolenghi, an Israeli restaurant chain, has issued a recall on its Vadouvan spiced pita chips.
The dipping chips may contain celery and mustard, which aren’t mentioned on the label, posing a risk to anyone allergic to them.
The Food Standards Agency said: ‘If you have bought the above product and have an allergy to celery or mustard, do not eat it.
‘Instead, return it to the store from where it was bought for a full refund (with or without a receipt).’
The recalled chip packets are 170g with the batch codes 290525 and 300525.
Their best-before dates are May 28, May 29 and May 30 this year.
Ottolenghi, founded by Yotam Assaf Ottolenghi, an Israeli-born British chef, sells the chips online for £6.30.
The FSA announces food recalls when a product is considered unsafe, so it is removed from supermarket shelves. Customers are then urged to return or dispose of the recalled product.
What are the symptoms of mustard and celery allergies?
While mustard is one of the 14 major allergens – particular proteins in our food which our body badly reacts to – it’s a rare allergy in the UK.
Research and data are patchy on mustard reactions, so it’s unclear how many Britons have one, according to Allergy UK.
The same goes for being allergic to celery, the charity says. But up to one in 10 Europeans is thought to have one where the vegetable is regularly eaten.
Symptoms include itching, swelling, mucus production, red eyes, hives, rashes and more.
The product isn’t gone for good, however. Only the affected batch is removed.
Yesterday, the agency said a ready-made lasagne by La Famiglia Rana was being recalled because some contained lobster meat, rather than beef.
A popular pasta sauce by Organico Realfoods was recalled earlier this month over fears it contains shards of glass While Morrisons recalled its own-brand sausages containing ‘small pieces of blue plastic’.
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