Hundreds of bags of peeled garlic are being urgently recalled over fears they could trigger the life-threatening complication botulism.
Grocery store chain Tops Friendly Markets has issued an alert for all of its Christopher Ranch Peeled Garlic and Garland Peeled Garlic, which were sold in 6oz bags.
FDA investigators warned that the products were not refrigerated correctly, creating the ideal conditions for the bacteria Clostridium botulinum, which produces potentially deadly botulism-causing toxins.
In severe cases, botulism can cause muscle paralysis and breathing failure, leading to death.
Early warning signs of the condition include dizziness, double-vision and trouble speaking or swallowing and begin 12 to 36 hours after exposure.
The affected garlic was sold at Tops Friendly Markets in three states: New York, Pennsylvania and Vermont.
Investigators warned over the potential contamination on April 1, and said the alert was for all peeled garlic under these brand names sold at the stores.
No illnesses or deaths have been reported to date.
Investigators are warning over the potential for peeled garlic to be contaminated with botulism (stock image)
Shoppers are being urged not to consume the garlic, even if it does not look or smell spoiled, and to throw it out or return it to stores for a full refund.
Anyone who experiences any potential symptoms of botulism, caused by the toxin attacking nerves, after eating the garlic has been urged to seek medical attention immediately.
Other warning signs of the condition include difficulty breathing, weakness in muscles, a swollen abdomen and constipation.
The Christopher Ranch recalled garlic had the UPC code, found under the barcode, of 74574‑10852.
The Garland Fresh recalled garlic had the UPC code 71894‑00000 and 68826‑75340.
C. botulinum can grow at temperatures from 38F (3.3C), which is just above the standard temperature of 37F (3C) of a typical refrigerator.
It is a complication with peeled garlic because the cloves had their skin removed, helping the bacteria, which are common in soil, to colonize the clove.
Shown above are the two peeled garlic products that were recalled
This is not an issue with unpeeled garlic because the skin remains, blocking the bacteria from colonizing the clove. This is why this type of garlic is not sold refrigerated.
It is not clear why the recalled garlic was not kept at the colder temperatures.
Many patients suffering from botulism are hospitalized.
Patients may be treated using drugs that neutralize the toxin, placed on a ventilator or receive surgery.
Doctors say treatment works best if it is started early during the complication. People tend to make a slow recovery from botulism.
Due to modern medical treatment, today, only about five out of every 100 people in the US who develop botulism die from the condition.
Officials say those most at risk are people who eat contaminated foods, as well as children, people who weigh less than a typical adult and those who have an underlying problem with their nerves or muscles.
