Two people in Ohio are hospitalized with botulism poisoning associated with recalled VR Greens products. The recall, issued last week, said that the jarred foods were not properly processed, which increase the risk of Clostridium botulinum bacterial growth. The bacteria produces a toxin that causes serious illness and death with just a tiny amount.
At the time of the recall, the FDA mentioned that two people were ill, but we did not know whether they lived. According to Cleveland.com, both patients were on ventilators. One person is recovering, but the other is still on the ventilator and was transferred to a long-term care facility. There are only about 30 cases of foodborne botulism every year in the United States. Most cases are from home-canned food.
Testing by the Cincinnati Health Department found Clostridium botulinum type B in pasta that was made using the recalled pesto. Lab results confirming this test are forthcoming.
Other recalled products include Pickled Farm Mix, Old World Tomato Sauce, Sundried Tomatoes in Olive Oil, Tuscan Grilling Sauce, and Pasta Sauce. Low acid foods are particularly susceptible to Clostridium botulinum contamination because the bacteria grows in anaerobic (low oxygen) and low acid foods.
The symptoms of botulism include blurred or double vision, drooping eyelids, and dry or sore throat. Those symptoms are followed by progressive descending paralysis. Infants with botulism are lethargic, eat poorly, are constipated, and have a weak cry and poor muscle tone. Symptoms usually begin 18 to 36 hours after eating a contaminated product, but it can tie up to 10 days for symptoms to develop. If you or anyone you know is experiencing these symptoms, see a doctor immediately.
