Pumpkin juice used to make wine has been recalled over fears it could contain paralyzing bacteria. 

The juice was sold in a dozen states and mainly distributed to professional wineries but was also sold in the company’s retail store in Forestville, New York.

This juice contains natural sugars, acids, water, and other compounds that contribute to the wine’s flavor and aroma.

Walker’s Wine Juice LLC, based in New York, has recalled its pumpkin juice after a routine state inspection found it was not acidic enough to be properly heated and sterilized. This ‘hot fill’ process is meant to kill potentially deadly bacteria. 

Authorities from the New York State Department of Agriculture and Markets Food Inspectors therefore found there was no ‘kill step’ in place to get rid of contaminants.

They said juice with low acidity could carry bacteria that causes botulism, a rare food-borne pathogen that attacks the body’s nerves. 

This can lead to full-body paralysis, including in muscles needed to breathe, making it fatal in rare cases. 

Affected products were distributed via Walker’s Wine Juice retail store in New York and directly to a limited number of commercial wineries in Illinois, Indiana, Kansas, Kentucky, Maine, Michigan, Minnesota, New Jersey, New York, Ohio, Pennsylvania, and Wisconsin. 

Walker's Wine Juice LLC, based in New York, has recalled its pumpkin juice after a routine state inspection found it was not acidic enough to be properly heated and sterilized (stock image)

Walker’s Wine Juice LLC, based in New York, has recalled its pumpkin juice after a routine state inspection found it was not acidic enough to be properly heated and sterilized (stock image)

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No illnesses have been reported. The FDA urges any customers with symptoms like muscle weakness, slurred speech, difficulty breathing, and paralysis to seek medical attention immediately. 

The recalled products are the 2.5-gallon bag in box and 5-gallon hot pack labeled ‘pumpkin’ and 30-, 60-, and 275-gallon bulk containers tagged ‘pumpkin.’

Botulism is caused by a toxin released by the bacteria Clostridium botulinum, which is normally found in spores in soil, marine areas, and on the surface of foods like fruits, vegetables, and seafood. 

Fermented foods like wine and low-acid foods are the most likely culprits. 

These bacteria make spores, which act like protective coatings, which are usually harmless. 

However, warm and wet tight spaces lacking oxygen – such as metal cans or plastic jars – can cause the bacteria to release toxins that attack the central nervous system.

Botulism targets the body’s nerves and can lead to paralysis, including in the muscles needed to breathe.

This makes five to 10 percent of cases fatal. 

Other symptoms include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurry vision, slurred speech, difficulty breathing, and trouble moving the eyes.

The CDC estimates there are just 200 cases of botulism in the US every year, and just 25 are from food, making it vanishingly rare. 

Other causes include infections and, rarely, injecting too much botulinum toxin used in Botox. 

Consumers are urged to contact Walker’s Wine Juice to learn how to dispose of affected products and determine steps like being reimbursed.  

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