Advisory on refrigeration of carrot juice

FDA Consumer, Nov-Dec, 2006

Three cases of botulism in Georgia associated with pasteurized carrot juice that may not have been properly refrigerated prompted the FDA in September 2006 to remind consumers of the importance of keeping carrot juice at 40 degrees F or lower. The FDA, the Centers for Disease Control and Prevention (CDC), and health authorities in Georgia continue to investigate the cases.

Inadequate refrigeration of carrot juice allows botulinum spores to multiply to the level at which they can cause illness. Botulism is a rare, serious illness that can cause paralysis. It's caused by botulinum toxin, a nerve poison that under certain conditions is produced by Clostridium botulinum, a bacterium commonly found in soil. Botulism can be fatal and is considered a medical emergency.

Botulinum poisoning can result in the following symptoms: double vision, droopy eyelids, altered voice or trouble with speaking or swallowing, and paralysis on both sides of the body that progresses from the neck down, possibly followed by difficulty in breathing. People experiencing these problems should seek immediate medical attention.

Cold temperatures keep most harmful pathogens from growing and multiplying. Refrigerator temperatures should be no higher than 40 degrees F and freezers no higher than 0 degrees F. Consumers should check the temperatures occasionally with an appliance thermometer. Consumers should look for the words "Keep Refrigerated" or "Refrigerate After Opening" on juice labels to know whether the product should be refrigerated.

Consumers with questions about juice safety also may call (888) SAFE-FOOD (723-3366).