Following two recent recalls for flour – one from General Mills for its five-pound bags of Gold Medal Unbleached All-Purpose Flour and the other from King Arthur Flour for its five-and 25-pound bags of Unbleached All-Purpose Flour – because of E. coli contamination, The J.M. Smucker Company (SJM) has recalled its Robin Hood All-Purpose Flour also for a possible E. coli contamination.

The affected flour includes five-pound bags of Robin Hood All-Purpose Flour with a UPC case code of 0 51500 18010 2 and a UPC item code of 0 51500 18010 5. The lot numbers affected are 8350 513, 8351 513, 8354 513, and 8355 513. The Best if Used By Dates for the flour are 6/16/2020, 6/17/2020, 6/20/2020, and 6/21/2020.

The recalled flour was distributed and sold in the U.S. at a variety of retailers. The recall does not affect any flour sold in Canada. No other products produced by The J.M. Smucker Company are impacted by the recall.

Consumers that have purchased the recalled flour should stop using the product. They should dispose of the contaminated flour. Questions about the recall can be directed to the company at 1-888-569-6728, Monday through Friday from 8 a.m. to 5 p.m. ET or by contacting the company through its online form found here.

The company said it made the recall ‘out of an abundance of caution.” It has not received any reports of illness related to the flour recall.

Shares of The J.M. Smucker Company stock were up 1.27 percent as of 9:23 a.m. ET on Monday.

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Several flour recalls have been issued over the last few months. Master Chef Fabio Bertoni, of Il Forno Bertoni bakery in Montichiari, mixes some flour as he teaches a bread making technical class during the advanced course of Italian cuisine at the Alma International School of Italian Cuisine in Colorno on January 28, 2006 in the outskirts of Parma, Italy. The Alma school was founded by Italian Master Chef Gualtiero Marchesi, with the aim of creating professionals in Italian cuisine at the very highest level. The school calls on a highly respected body of tutors, some of the very best connoisseurs of Italian produce, local wine, pastry chefs, culinary historians and nutrition experts, to train the very top level of chefs in the catering industry worldwide. Getty Images/Marco Di Lauro