It's seems fewer and fewer things are safe to eat these days, and now the
Canadian Food Inspection Agency is adding one more to the list after releasing a health warning regarding Great Value brand chili over concerns of possible botulism contamination.
The Agency is warning the public not to consume Great Value brand Original Chili with Beans or its Hot Chili with Beans. They're sold in 425 gram cans exclusively at
Wal-Mart stores across Canada.
The issue started when the product's importer, Clover Leaf Seafoods LP decided to administer a recall on behalf of Georgia-based manufacturer
Castleberry's Food Company.
Concerns over contamination rose after four cases of botulism poisoning associated with Castleberry chili products were reported in the U.S. There haven't been any reported cases in Canada as of yet, but customers with any of the products are strongly advised to discard them. Food contaminated with botulism may not look or smell spoiled, but it can cause serious illness or death in severe cases.
Facts On Botulism
Courtesy Canadian Press
What is it: A rare disease caused by a toxin produced by the bacterium Clostridium botulinum. The bacterium occurs naturally and can be found in soil, water, animals, contaminated food or agricultural products.
How dangerous is the toxin: It's the most potent toxin known.
How is botulism spread: Normally through food containing the toxin. Home-canned, low-acid foods (such as corn, green beans, mushrooms) are the most likely sources of C. botulinum. Honey may also be contaminated with the bacterium.
Can it be spread from person to person: No.
Symptoms: Early symptoms include double or blurred vision, difficulty speaking and swallowing, dry mouth and fatigue. Nerve damage results in paralysis affecting the face, head, throat, chest and extremities. Death can result from respiratory failure.
Treatment: Botulism must be treated quickly with an antitoxin, which cannot reverse the effects of the disease but can prevent further paralysis. Antibiotics are not effective against toxins.
Death rate: With proper treatment the fatality rate in Canada is about 10 per cent.
Preventing botulism:
- Do not eat food from cans that are leaking or have bulging ends.
- Refrigerate all foods labelled "keep refrigerated." Inadequate refrigeration of carrot juice, for example, can result in illness.
- Do not feed honey to children under one year old.
- Follow proper procedures when canning foods at home. Preserve all low-acid products, such as vegetables, in a pressure canner following the manufacturer's instructions closely.
- Boil all home-canned, low-acid foods for 10 minutes immediately before eating them.
- Home-prepared foods stored in oil (such as vegetables and herbs) should be prepared using only fresh ingredients, and must be kept refrigerated. Discard such products if they are more than a week old.
Web Resources
Canadian Food Inspection Agency
Public Health Agency of Canada
U.S. Food and Drug Administration
U.S. Centers for Diseases Control and Prevention