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Botulism Fears Lead to Recall

By Dan Flynn and Suzanna Schreck

Amish Wedding Foods Inc. of Millersburg, Ohio, is recalling all lots of 9, 16, and 18 ounce pumpkin butter, as well as all lots of 16 and 18 ounce sweet potato butter. The recall was issued when it was learned the products may contain botulism. The affected products were sold in North Carolina and most other states under a wide variety of brand names.

According to a press release issued by the Food and Drug Administration (FDA), it was determined that the recalled Amish Wedding products had a pH and water activity level that was too high and was considered a possible health hazard. With these high levels, FDA concluded that the products presented a dangerous environment that could support Clostridium botulinum growth, which can lead to botulism.

Symptoms of botulism usually begin within 36 hours, and they include vertigo, weakness and general fatigue. Following these symptoms a person may experience double vision, difficulty swallowing, and speaking. Some may experience muscle weakness, abdominal distention, constipation and trouble breathing.

In addition to North Carolina, the sweet potato butter and pumpkin butter were sold to retailers and distributors in Alabama, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Maine, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texan, Vermont, Virginia, Washington, West Virginia, Wisconsin, and Wyoming.

There have been no reported illnesses associated with the consumption of these products.
 
Products may be returned to the place of purchase for a refund. Anyone with questions about the Amish Wedding Foods, Inc. products that were recalled may contact Luke Stutzman at (330) 674-9199. He is available Monday through Friday from 7 a.m. until 2:30 p.m.

Full post as published by Food Safety News on May 18, 2010 (boomark / email).