Category Archives: Clostridium botulinum

USA – The Chai Box Announces Voluntary Recall of Chai Concentrate Mix and Chai Concentrate Unsweetened Mix Due to Potential Clostridium Botulinum Contamination


Front product label, Chai Concentrate 16 oz


Company Announcement Date:
FDA Publish Date:
Product Type:
Food & Beverages
Reason for Announcement:
Potential under-processing which may lead to Clostridium botulinum contamination.
Company Name:
The Chai Box
Brand Name:
The Chai Box
Product Description:

Company Announcement

Marietta, GA, September 29, 2022 – The Chai Box announced a recall of 16 oz glass bottles Chai Concentrate Mix, UPC 7 93611 81925 2 and 64 oz plastic bottles of Chai Concentrate Mix UPC 7 93611 81926 9 and 16 oz glass bottles Unsweetened Chai Concentrate Mix, UPC 793611819252 and 64 oz plastic bottles of Unsweetened Chai Concentrate Mix UPC 793611819269 due to potential under-processing which may lead to Clostridium botulinum contamination. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life-threatening illness if consumed. No other production codes or products are affected by this recall.

It is important to note that there have been no reports of illness associated with this product to date.

The products subject to recall are 16 oz glass bottles and 64 oz plastic bottles with Best By dates between 09/22/2022 and 03/16/2023. Please see that attached photos for ease of identification of the products.

We were notified of the problem during a process review by the Georgia Department of Agriculture. The products were shipped nationwide to consumers, retailers and wholesalers. Some product was also shipped to two consumers in Canada. Product is available online and via retail and wholesale facilities.

The Best By date is either etched on the bottles or on a sticker is located on the bottom or side of the bottles. If consumers have any product with the indicated “Best By” dates, they should return it to the place of purchase for a full refund or exchange. Consumers with questions may contact the company by calling 844-242-4269, Monday-Friday, 9:00 am – 5:00 pm Eastern Time or by emailing at

Company Contact Information

The Chai Box

Research – Fighting Foodborne Pathogens with Natural Antimicrobials

Mirage News

The food industry has now started exploring natural alternatives for preserving food to reduce the dependency on chemical preservatives, some of which are linked to obesity and metabolic syndrome. Specifically, natural antimicrobials produced by plants and microorganisms like bacteria and fungi can kill food-borne pathogens like Salmonella Typhimurium, Escherichia coliListeria monocytogenes and Clostridium botulinum and also food spoilage bacteria like Brochothrix thermosphactaLactobacillus spp., Bacillus spp. and Weissella spp., among others. Foodborne pathogens and spoilage microbes pose a serious health concern for consumers and destroy the appearance, texture and sensory characteristics of the food, affecting the food industry and consumers alike.

Research -Universities offer resources to help with safe at-home food preservation

Food Safety News

With the beginning of fall yesterday, people will be collecting the rest of their gardens’ fruits and vegetables for canning. The benefits of home food preservation include building a reserve of dehydrated and canned food to eat during the winter and that will stay safe during a power outage.

However, home food preservation is not without risk. One of the greatest risks of improper canning is botulism, a potentially deadly illness.

The National Center for Home Food Preservation is a great resource for current research-based recommendations for most methods of home food preservation. Their website provides detailed instructions on how to can, freeze, dry, cure and smoke, ferment, pickle, make jam and jelly and more.

The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.

If you haven’t done home canning before or it has been a while since you last canned food the National Center for Home Food Preservation is a great place to start learning how to do it safely. Their website can be found here.

What Are Common Food Poisoning Pathogen Incubation Periods?

Food Safety Gov

Check out the fact sheets at the link above.

Bacteria and Viruses

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

To prevent illness, always follow the food safety steps: cleanseparatecook, and chill. Other prevention tips for specific bacteria and viruses are included below.

The bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the United States are described below and include:

Other important bacteria and viruses that cause foodborne illness include:

Canada – 4 In. Split Top Brioche Style Buns recalled due to potential presence of dangerous bacteria and Cronobacter sakazakii



4 In. Split Top Brioche Style Bun
Food – Microbial Contamination – Clostridium botulinum
Food – Microbial Contamination – Other
What to do

Do not use, sell, serve or distribute the affected product.

Hotels, restaurants and institutions

Affected products


No brand 4 In. Split Top Brioche Style Buns recalled due to potential presence of Clostridium botulinum and Cronobacter sakazakii.

The recalled product has been sold in Ontario.

Piantedosi Baking Company, Inc. Issues Voluntary Recall Due to the Recall of a Raw Material from Lyons Magnus – Clostridium botulinum/Cronobacter sakazakii


Label – Piantedosi C-88, Finger Roll, Net Wt: 12, Case Count: 8/24pk,  Label – Piantedosi C-96, Small Soft Dinner Roll No Seed, Net Wt: 12.00, Case Count: 8/24pk

MALDEN, MA Aug. 25, 2022: Out of an abundance of caution, Piantedosi Baking Company, Inc. is voluntarily recalling select dinner rolls, sandwich rolls and bun products listed below that were used in limited products made between March 21,2022 and April 25, 2022, following the expanded Lyons Magnus recall dated August 10, 2022 recall of a raw material (FDA publish date August 16, 2022), used in limited production of dinner rolls, sandwich rolls and bun products from the manufacturer of Golden Gloss glaze (Lyons Magnus).  Lyons Magnus is recalling this raw material due to the potential for it to cause microbial contamination, including the organisms Cronobacter sakazakii and/or Clostridium botulinum.   While no illnesses associated with Piantedosi Baking Company, Inc. bread products have been reported and no pathogens have been found in Piantedosi Baking Company, Inc. products to date, this voluntary recall is being conducted out of an abundance of caution to ensure customer safety.

This recall does not impact any other Piantedosi Baking Company, Inc. products, as no other products were produced with this raw material from Lyons Magnus.

We advise that distributors and end users in possession of any of these Piantedosi dinner rolls, sandwich rolls and/or buns immediately examine your inventory for any of the affected lot codes and place any remaining products you may have on hold.  Cease further distribution of these affected products, and do not consume these affected products. Distributors and/or end users in possession of any of the affected product lots listed should contact your Piantedosi Baking Company, Inc. representative to coordinate return of the product and for replacement of product. In the event you do not have any of the affected lot codes in your inventory, please retain this notice in the event any of your customers and/or end users have any questions.

We advise that in the event any consumers are in possession of any of these affected Piantedosi dinner rolls, sandwich rolls and/or buns should dispose of the product.  Consumers can contact Piantedosi Baking Company, Inc. at 800-339-0080 x165, Monday through Friday from 10:00 a.m. to 4:00pm ET, if they have any questions, or to request replacement product.

France – BAMBOO SHOOTS – Clostridium botulinum

Gov france

Identification information of the recalled product
Product category
Product subcategory
Fruits and vegetables
Product brand name
Model names or references
Identification of products
GTIN Batch Date
3379140506305 3502/01/041 540GR Use-by date 08/08/2024
3379140506374 3502/01/041 540GR Use-by date 08/08/2024
3379140506404 3502/01/041 2950 GR Use-by date 08/08/2024
540 GR AND 2950 GR
Marketing start/end date
From 02/12/2021 to 08/08/2024
Storage temperature
Product to be stored at room temperature
Further information
Geographic area of ​​sale
Whole France
List of points of sale
Practical information regarding the recall
Reason for recall
Unfit for consumption (Pathogens)
Risks incurred by the consumer
Clostridium botulinum (causative agent of botulism)

Research -Strategies to Reduce Clostridium botulinum Risk in Fresh-Cut Produce

Food Safety Magazine


The risks associated with Clostridium botulinum and low-acid canned foods, meats, seafood, and temperature-abused foods are generally well-established. However, there has been increasing consideration toward C. botulinum and its potential as a pathogen of concern for fresh-cut vegetables, fruits, and mushrooms.

For an industry segment beleaguered by recent outbreaks of Shiga toxin-producing Escherichia coliSalmonella enterica, and Listeria monocytogenes, consideration of a bacterial pathogen with vastly different growth characteristics—one that is less traditionally associated with fresh produce—may seem burdensome. However, recent incidences of C. botulinum in packaged mushrooms,1 increased characterization of the growth conditions required by nonproteolytic C. botulinum, widespread industry adoption of modified atmosphere packaging (MAP), and even increasing fuel costs may necessitate a second look at this pathogen’s association with fresh produce.

USA – Lyons Magnus Expands Voluntary Recall to Include Additional Nutritional and Beverage Products Due to the Potential for Microbial Contamination – Cronobacter sakazakii – Clostridium botulinum



Company Announcement Date:
FDA Publish Date:
Product Type:
Food & Beverages
Meal Replacements
Foodborne Illness
Reason for Announcement:
Due to the potential for microbial contamination, including Cronobacter sakazakii and Clostridium botulinum
Company Name:
Lyons Magnus LLC
Brand Name:
Lyons, Barista, Ready Care, various
Product Description:
Nutritional and beverage products

Company Announcement

FRESNO, Calif. – August 10, 2022 – Lyons Magnus LLC (“Lyons Magnus” or the “Company”) today announced that following continued collaboration and consultation with the U.S. Food and Drug Administration (“FDA”) and in furtherance of its longstanding commitment to food safety, the Company is expanding its July 28, 2022, voluntary recall of nutritional and beverage products to include additional brands and code dates. A complete list of the recalled products is in the table below. Consumers also are advised not to consume any products that are beyond their Best By Date.

This recall is being conducted due to the potential for microbial contamination, including from the organisms Cronobacter sakazakii and Clostridium botulinum. Although Clostridium botulinum has not been found in products, consumers are warned not to consume any of the recalled products even if they do not look or smell spoiled. The list of recalled products does not include products intended for infants (i.e., under the age of one).

While infection related to Cronobacter sakazakii is rare, the common symptoms of illness could include fever, vomiting and urinary tract infection. However, vulnerable and immunocompromised populations may be more susceptible to infection.

Clostridium botulinum may cause a severe form of food poisoning. It can begin from six hours to two weeks after eating food that contains the toxin. Symptoms may include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, and muscle weakness. Botulism poisoning can cause respiratory paralysis, resulting in death, unless assistance with breathing (mechanical ventilation) is provided.

Root cause analysis indicates that the products did not meet commercial sterility specifications.

The products are packed in various formats under many different brand names, which are listed in the table below. To identify the Lot Code and Best By Date refer to the top of the carton for individual cartons or the side of the case for multi-carton cases. Some products were distributed nationally, while some products were limited in scope. Products included in the recall were distributed starting in April 2021.

Anyone who has a recalled product in his or her possession should dispose of it immediately or return it to the place of purchase for a refund. Consumers in all time zones with questions may contact the Lyons Recall Support Center 24/7 at 1-800-627-0557, or visit its website at This recall is being conducted in cooperation with the FDA.

Argentina – Botulism case prompts warning in Argentina

Food Safety News


Argentinian officials have warned people not to consume a specific product line due to the risk of botulism.

The National Administration of Drugs, Foods and Medical Devices (ANMAT) said a suspected case of botulism has been associated with a product of the A Pleno brand, produced in Villa de las Rosas.

No official details were given about the sick person but local station Radio Verdad was told the patient was 47-years old and remained in the hospital in a serious condition after eating an expired A Pleno product.

The General Directorate of Control of the Food Industry in Córdoba and agencies in the areas of Villa de las Rosas and Villa Dolores are involved in the investigation.

ANMAT advised people not to eat any A Pleno branded products, which include peanut butter and cheese spread alternatives, and told traders to stop selling them.

Another outbreak in Argentina in Misiones earlier this year affected up to 18 people with two deaths. It was linked to homemade sausages made from wild animal meat that were shared in the community.