Botulism risk triggers recall of peeled garlic products. See items.

A 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 an alert on the U.S. Food and Drug Administration’s website.

Tops Friendly Markets issued the recall on Wednesday, April 1, telling customers that the peeled garlic comes from California-based manufacturer Christopher Ranch and Florida-based supplier Garland.

According to Tops Friendly Markets, the garlic was stored at “insufficient temperatures,” and customers who eat it may suffer from foodborne illness or botulism caused by a bacterium called Clostridium botulinum.

“Consumers are warned not to consume the product even if it does not look or smell spoiled," Tops Friendly Markets wrote in the notice, adding that there have been no reported illnesses as of early April.

When USA TODAY contacted Tops Friendly Markets on April 3, the company did not say how many bags of peeled garlic had been recalled, but noted that the recall impacted 52 of the company's 151 stores.

Christopher Ranch, manufacturer of one of the garlic products, said in a news release on March 26 that the recall has nothing to do with how it produces its garlic. Tops stores "were unable to properly store this item at the FDA recommended temperature range of 32-37 degrees," the company added.

Christopher Ranch said that it supports following federal guidelines for fresh produce, and that the recall was issued due to Tops' "challenge in maintaining proper temperature control in their fresh produce display fixtures."

"Any rational actor should know that improper storage will diminish product freshness and shelf life," Christopher Ranch continued. "Tops Markets has chosen to recall (products) sold at their stores out of an abundance of caution."

Ken Christopher, Christopher Ranch's executive vice president, said in the release that the company appreciates Tops recognizing the mistake and that Christopher Ranch prioritizes food safety.

Where were the products sold?

The recalled products include:

• Christopher Ranch Peeled Garlic, 6-ounce, packed in plastic bags with UPC no. 74574-10852
• Garland Fresh Peeled Garlic, 6-ounce, packed in plastic bags with a UPC no. 71894-00000 and 68826-75340

Tops has 151 supermarkets, including one franchised location. According to Tops Markets, the recalled garlic was sold at locations in New York, Pennsylvania, and Vermont. The supermarket chain discovered the possible contamination during a routine store inspection, according to the recall notice. 

Tops said customers can return the garlic to the store for a full refund. Those with questions can call Tops Consumer Affairs at 1-800-522-2522. 

More on botulism, potential illnesses due to improper storage

Because the garlic was stored at improper temperatures, customers who eat it may be at risk for botulism, a rare but potentially fatal form of food poisoning.

Botulism occurs when people eat food contaminated with botulinum toxin, a potent toxin that attacks the body’s nervous system.

According to the notice, botulism can cause symptoms such as weakness, dizziness, double-vision and trouble with speaking or swallowing. 

Other symptoms include difficulty breathing, weakness of other muscles, abdominal distension, and constipation. While botulism is treatable, it can lead to muscle paralysis, difficulty breathing, or death in severe cases. 

Self-canned and self-preserved foods are highly susceptible to Clostridia growth, Shonna McBride, an associate professor in the Department of Microbiology and Immunology at Emory University, previously told USA TODAY.

According to the Cleveland Clinic, there are ways people can protect themselves, including these steps:

• Refrigerate food within two hours after cooking. This keeps bacteria from making spores.
• Cook food thoroughly. To kill botulism-causing bacteria, consumers should heat food above 212 degrees Fahrenheit for 10 minutes. If cooking at lower temperatures (like 176 degrees Fahrenheit), consumers should cook the food for 20 minutes.
• Throw away cans of food that look like they’re bulging or swelling from the inside.
• Use proper canning and sterilizing practices. 
• Sterilize home-canned foods in a pressure cooker at 250 degrees Fahrenheit for 30 minutes.
• Throw away foul-smelling preserved foods.

This story has been updated to add information.

Contributing: Caroline C. Boyle, USA TODAY

Saleen Martin is a reporter on USA TODAY’s trending team. She is from Norfolk, Virginia – the 757. Email her at[email protected].