While certain oils have gotten a bit of bad (or perhaps just misunderstood) rap lately, health experts agree: olive oil tends to be a solid choice in the kitchen. Not only does it provide antioxidant and anti-inflammatory properties, but Harvard research shows it may also reduce dementia risk by more than 25%. But before you grab a bottle to drizzle some over salad or start sautéing some veggies, it’s important to look out for a small but dangerous recall recently announced by the U.S. Food and Drug Association (FDA).
Updated on December 8, the recall notice centers on two infused olive oil products sold under the Lotsa Pasta International Food Shop label. These items—Roasted Garlic Infused Olive Oil and Fresh Basil Infused Olive Oil, each in 12-ounce glass bottles—were pulled from the market after it was discovered that they may have been produced without a properly filed and approved manufacturing process.
You can spot the affected products using the UPC (Universal Product Codes) of either 736211448415 or 736211448316. Packed in cases with 12 bottles each, a total of 54 recalled bottles were distributed in one specific state: Kentucky.
The key danger behind this recall, as outlined in the FDA’s report, lies in the “potential to be contaminated with Clostridium botulinum,” the bacterium that produces botulinum toxin. Without an approved and documented process, manufacturers cannot guarantee that harmful bacteria are eliminated or prevented from growing. Botulinum toxins “are one of the most lethal substances known,” notes the World Health Organization (WHO).
Despite the serious implications, the recall has now officially been labeled by the FDA as a Class II incident. This means the agency says that exposure to the affected oil could cause “temporary or medically reversible” health effects but “the probability of serious adverse health consequences is remote.”
In foodborne cases, botulinum bacteria is usually associated with improperly processed low-acid or oil-based foods where oxygen-free conditions allow the bacteria to grow. When ingested, the toxin can interfere with nerve function, muscle weakness, or cause difficulty breathing, speaking, or swallowing. In severe cases, botulism can cause paralysis “or even death,” says the U.S. Centers for Disease Control and Prevention (CDC). While such outcomes are rare, botulism is considered a medical emergency, and prompt treatment is crucial.
“Common sources of foodborne botulism are homemade foods that have been improperly canned, preserved, or fermented,” notes the health authority. “Though uncommon, store-bought foods also can be contaminated with botulinum toxin.”
Infused oils are particularly vulnerable if fresh ingredients like herbs or garlic are added without sufficient acidity control or validated thermal processing, according to Penn State experts. In the case of this recall, the fresh basil and garlic added to the products may have contributed to their heightened risk.
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Dining and Cooking