Garlic recalled because of botulism risk

Food Safety News reported the development on 2026-03-29. According to press reports, the Food and Drug Administration has issued its most serious recall for peeled garlic sold in New York, Vermont and Pennsylvania over a potential botulism risk. The Class I recall is for Christopher Ranch Garlic, sold in 6-ounce containers at Tops stores in those states,.

The report places the news in a wider commercial context. The Class I recall is for Christopher Ranch Garlic, sold in 6-ounce containers at Tops stores in those states, according to a March 27 announcement from the supermarket chain.“Eating the food may cause health problems or even death,” the store notice warned. The FDA’s Class I recall is for a Christopher Ranch peeled garlic that was stored at the wrong temperatures.

For the food sector, the practical implications extend beyond the immediate announcement. The garlic was improperly stored in open-air coolers when it should be stored at temps between 32 and 37 degrees — allowing a potential for botulism growth, according to the notice. The affected garlic contains the UPC codes 00068826753408 and 00071894000005, and all best-by dates are affected.

Attention now turns to how companies, customers and regulators respond. Tops grocery stores will issue a refund for the affected products with valid proof of purchase. About botulismFood contaminated with spores that cause botulism poisoning does not look or smell bad. Untreated, botulism can paralyze the muscles needed for breathing, resulting in sudden death.