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Bacon Spread Recall....... for Botulism

post #1 of 4
Thread Starter 
Bacon Spread Recalled in Canada Over Botulism Concerns

By News Desk | February 5, 2014


“Bacon by Brad Smoliak” bacon spread sold in Alberta is being recalled due to potentially permitting the growth of clostridium botulinum, the bacterium which casues botulism, according to CBC News.

The problem was detected through testing done by the Canadian Food Inspection Agency (CFIA).

The recalled product comes in 125-gram jars with best-before dates of May 14, 2014, and June 14, 2014. Customers who purchased the product are urged to throw it away or return it to the store for a refund.

A clostridium-contaminated product will not taste or smell differently than a non-contaminated one, making it impossible to detect with the senses.

Symptoms of botulism include double vision, slurred speech, difficulty swallowing, dry mouth and muscle weakness. Anyone who ate the spread and experienced these symptoms should immediately consult with a healthcare provider.

“I deeply regret the concern and uncertainty this may cause you,” Smoliak said in a statement on the company’s website. “I am a chef that lives in a culture of food safety. I have an unwavering commitment to keeping your food safe with standards that go beyond regulatory requirements. I acknowledge that my best efforts failed and I am sorry.”

post #2 of 4
Very interesting, Dave. I went out to the website for this product because I was curious to see if the bacon was cured using Cure #1 or was a "nitrite-free" bacon, but I wasn't able to find an ingredient list. I was also wondering if this was a pressure-canned product, or just an airtight seal. Any insight on its manufacturing process?
post #3 of 4
Thread Starter 
Strange statements..........

is being recalled due to potentially permitting the growth of clostridium botulinum,

“I am a chef that lives in a culture of food safety. I have an unwavering commitment to keeping your food safe with standards that go beyond regulatory requirements. I acknowledge that my best efforts failed and I am sorry.”



After trying to figure out what they knew........ I am going to take a leap on this one...... He was processing it at home or in a "rented' cook space.... and possibly he didn't allow for altitude or have the pressure gauge calibrated....

Sounds like he knew what to do and did it, and exceeded regulations..... So that's why I think he forgot to calibrate or something......
post #4 of 4

Lots of questions on the forum about smoking bacon and sausage without cure.

 

Especially from "old world" recipes.

 

When it comes to botulism?

 

I would run like hell from anything not approved by modern science.

 

Good luck and good smoking.

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