Supergreens has been recalled in several states, including Washington state.
According to the Food and Drug Administration, dietary supplements are being recalled after 45 people in 21 states became infected with salmonella.
Fox – Seattle
The New York-based supermarket chain is recalling all bags of peeled garlic it distributed from two different brands due to possible bacterial contamination, according to a warning on the U.S. Food and Drug Administration’s website.
Tops Friendly Market announced the recall on Wednesday, April 1, telling customers that the peeled garlic came from California-based manufacturer Christopher Ranch and Florida-based supplier Garland.
Tops Friendly Market said the garlic was stored at “inadequate temperatures” and customers who ate it could contract botulism, a disease caused by a bacteria called Clostridium botulinum.
“Consumers are cautioned not to consume the product, even if it does not look or smell rotten,” Tops Friendly Markets said in a notice, adding that there had been no reports of illness as of early April.
When USA TODAY contacted Tops Friendly Markets on April 3, the company declined to say how many bags of peeled garlic had been recalled, but noted that the recall affected 52 of the company’s 151 stores.
Christopher Ranch, which makes one of the garlic products, said in a March 26 news release that the recall has nothing to do with how the garlic is made. The Topps store “failed to properly store this product within the FDA-recommended temperature range of 32 to 37 degrees,” the company added.
Christopher Ranch supports following federal guidelines for fresh produce and said the recall was issued due to Topps’ “challenge in maintaining proper temperature control in fresh produce display equipment.”
“Any reasonable person should know that improper storage can reduce a product’s freshness and shelf life,” continued Christopher Lunch. “Out of an abundance of caution, Tops Markets has chosen to recall (products) sold in its stores.”
Ken Christopher, executive vice president of Christopher Ranch, said in a release that the company is grateful that Topps recognized the mistake and that Christopher Ranch is prioritizing food safety.
Where was the product sold?
Recalled products include:
- Christopher Ranch Peeled Garlic, 6 oz., packed in plastic bags with UPC no. 74574-10852
- Garland Fresh Peeled Garlic, 6 oz., packed in plastic bags with UPC no. 71894-00000 and 68826-75340
Tops has 151 supermarkets, including one franchise store. Tops Markets said the recalled garlic was sold in stores in New York, Pennsylvania and Vermont. According to the recall notice, the supermarket chain discovered the possible contamination during routine store inspections.
Topps said customers can return the garlic to the store for a full refund. If you have any questions, please call Tops Consumer Affairs at 1-800-522-2522.
More about botulism, a potential disease caused by improper storage
The garlic had been stored at the wrong temperature, putting customers who ate it at risk of contracting botulism, a rare but potentially fatal food poisoning.
Botulism occurs when you eat food contaminated with botulinum toxin, a powerful toxin that attacks the body’s nervous system.
According to the notice, botulism can cause symptoms such as weakness, dizziness, double vision, and difficulty speaking or swallowing.
Other symptoms include difficulty breathing, weakness in other muscles, bloating, and constipation. Botulism is treatable, but severe cases can cause muscle paralysis, difficulty breathing, or death.
Self-canned and self-preserved foods are highly susceptible to clostridial growth, Shona McBride, an associate professor in Emory University’s Department of Microbiology and Immunology, previously told USA TODAY.
According to the Cleveland Clinic, ways people can protect themselves include:
- Refrigerate food within 2 hours after cooking. This prevents bacteria from producing spores.
- Cook food thoroughly. To kill the bacteria that causes botulism, consumers should heat food to at least 212 degrees Fahrenheit for 10 minutes. When cooking at low temperatures (such as 176 degrees Fahrenheit), consumers should cook the food for 20 minutes.
- Throw away any food cans that appear to be bulging on the inside.
- Use proper canning and sterilization methods.
- Sterilize home-canned foods in a pressure cooker at 250 degrees Fahrenheit for 30 minutes.
- Throw away preserved foods that have a smell.
This story has been updated to add information.
Contributor: Caroline C. Boyle, USA TODAY
Saleen Martin is a reporter on USA TODAY’s Trends team. She is from Norfolk, Virginia – 757. Please send your email to: sdmartin@usatoday.com.
