FDA Issues Consumer Advisory on Refrigeration of Carrot Juice: Three Cases of Botulism Possibly Caused by Improper Refrigeration

Article

The U.S. Food and Drug Administration (FDA) is advising consumers of the vital importance of keeping carrot juiceincluding pasteurized carrot juicerefrigerated. There are three cases of botulism in the state of Georgia associated with pasteurized carrot juice that may have been due to the product not being properly refrigerated.

The FDA, the Centers for Disease Control and Prevention (CDC), and health authorities in Georgia have been closely monitoring and continue to investigate these three cases of foodborne botulism.

On September 15, 2006, Georgia health authorities issued a press statement, which in part stated the following: "At this time we believe that these three cases are an isolated incident. During the investigation, other community members have been identified as having purchased and consumed the same product from the same vendor within the past three weeks. These persons have not become ill or developed any symptoms. The fact that additional cases have not been identified suggests that the toxin was not present before the sale of the product"

"Because botulism is such a potentially serious illness, we want to remind consumers that it is critical to refrigerate carrot juice for safety. Consumers should not keep carrot juice unrefrigerated," said Dr. Robert Brackett, director of FDA's Center for Food Safety and Applied Nutrition (CFSAN). Inadequate refrigeration of carrot juice allows botulinum spores to multiply to the level at which they can cause illness.

Botulism is a rare but serious paralytic illness caused by botulinum toxin, a nerve poison that under certain conditions is produced by Clostridium botulinum, a bacterium commonly found in soil. Botulism can be fatal and is considered a medical emergency. Foodborne botulism is not common in the United States; an average of 24 cases is reported each year. Botulinum poisoning can result in the following symptoms: double-vision, droopy eyelids and altered voice or trouble with speaking or swallowing, and paralysis on both sides of the body that progresses from the neck down, possibly followed by difficulty in breathing. People experiencing these problems should seek immediate medical attention.

Adequate refrigeration is one of the keys to food safety. Cold temperatures keep most harmful pathogens from growing and multiplying. Refrigerator temperatures should be no higher than 40 degrees F and freezers no higher then 0 degrees F. Consumers should check the temperatures occasionally with an appliance thermometer.

Consumers should look for the words "Keep Refrigerated" or "Refrigerate After Opening" on juice labels to know whether the product should be refrigerated. FDA is looking into whether the industry is providing clear labeling on refrigeration of juice products during storage.

Source: FDA

Recent Videos
Pathogen Playbook Presenter: Sharon Ward-Fore, BS, MS, MT(ASCP), CIC, FAPIC
Mark Wiencek, PhD
Rebecca Crapanzano-Sigafoos, DrPH, CIC, AL-CIP, FAPIC
The CDC’s updated hospital respiratory reporting requirement has added new layers of responsibility for infection preventionists. Karen Jones, MPH, RN, CIC, FAPIC, clinical program manager at Wolters Kluwer, breaks down what it means and how IPs can adapt.
Studying for the CIC using a digital tablet and computer (Adobe Stock 335828989 by NIKCOA)
Infection Control Today's Conversations with the HSPA President, Arlene Bush, CRCST, CER, CIS, SME, DSMD, CRMST
Infection Control Today's Conversations with the HSPA President, Arlene Bush, CRCST, CER, CIS, SME, DSMD, CRMST
Cheron Rojo, BS, FCS, CHL,  CER, CFER, CRCST
Matthias Tschoerner, Dr Sc
Standardizing Cleaning and Disinfection
Related Content