Walker’s Wine Juice LLC, based in Forestville, New York, has issued a voluntary recall of its pumpkin juice due to potential risk of Clostridium botulinum contamination. Clostridium botulinum is a bacterium that causes botulism, a type of food poisoning that can cause severe or fatal illness.
Background
An inspection by the New York State Department of Agriculture and Markets uncovered the potential for contamination in the recalled product. According to the recall notice, “the pumpkin juice pH was too high to be processed per Walker’s ‘hot fill’ schedule process” and “as a result, it was determined that no adequate kill step was used to address the possibility of microbiological hazards.”
Distribution
The recalled product was sold in Walker’s Wine Juice retail store in New York and also distributed to a limited number of wineries in Illinois, Indiana, Kansas, Kentucky, Maine, Michigan, Minnesota, New Jersey, New York, Ohio, Pennsylvania, and Wisconsin.
Product Details
- Product – Pumpkin juice
- Sizes
- 2.5 gallon bag in box and 5 gallon hot pack labeled ‘pumpkin’
- 30, 60, and 275 gallon bulk containers tagged ‘pumpkin’
Consumer Action
As with all food recalls, consumers are strongly advised to discontinue use of the affected product even if it looks or smells safe to eat.
Anyone in possession of the recalled product should not sell, serve, donate, or distribute them.
Consumers should thoroughly sanitize any surface or utensils that have come into contact with the recalled product.
Consumers can contact the company regarding disposal of the recalled product and to discuss reimbursement at 716-679-1292 x1016.
Health Risks
No illnesses have been reported to date in connection with this recall. However, any consumer experiencing symptoms of botulism should contact their healthcare provider immediately.
Clostridium botulinum is the bacterium responsible for botulism. Botulism is a rare but serious illness caused by toxins produced by Clostridium botulinum bacteria. The most common source of infection is consuming contaminated food, often due to improper handling or preservation. Homemade pickled foods and improperly canned goods are frequent culprits.
Symptoms of botulism typically appear within 12 to 72 hours after exposure, though they can manifest as early as two hours or as late as eight days post-consumption. Symptoms may present as gastrointestinal distress, fatigue, blurred vision, or muscle weakness.
Commenting on this article, the nation’s leading botulism lawyer said, “Botulism infections are rare but should still be approached with extreme caution. Anyone who suspects they may have been infected should contact their doctor as soon as possible.”
