The U.S. Food and Drug Administration has issued a recall affecting multiple tomato sauce products sold in Connecticut and Massachusetts after determining that the items may be contaminated with Clostridium botulinum, the bacterium responsible for botulism. The recall, involving products from First and Last Bakery, LLC of Hartford, comes as millions of households prepare for holiday gatherings and increased food storage.
The FDA announced that the affected products include Original Marinara Sauce (Tomato & Basil), Original Traditional Pasta Sauce (Meat Flavored), and Original Puttanesca Sauce (Mildly Hot & Spicy), all packaged in 26-fluid-ounce jars with a use-by date of September 2026. The jars were distributed at Big Y and Stop & Shop locations on September 22, 2025.
According to the agency, the sauces were manufactured "without an approved schedule process," meaning the sterilization procedures required to eliminate C. botulinum spores may not have been properly followed. Consumers are urged not to eat the products and instead return them to the store for a full refund.
Botulism remains one of the most dangerous forms of foodborne illness despite its rarity. The toxin produced by the bacteria can block nerve functions and cause paralysis, including respiratory failure. Early symptoms typically appear within 12 to 36 hours of consuming contaminated food and may include fatigue, blurred vision, slurred speech, difficulty swallowing, and abdominal discomfort.
Health officials note that illness can progress rapidly. Paralysis can begin with the face and spread downward to the limbs and lungs. While mortality rates can reach 5-10% without treatment, antitoxin administered early can prevent the toxin from causing irreversible nerve damage. Recovery, however, may require weeks to months depending on severity.
The Centers for Disease Control and Prevention stresses that consumers should seek immediate medical attention if they believe they have eaten a contaminated product or are experiencing symptoms. Antitoxin supplies are maintained and distributed by the agency to hospitals nationwide.
Public health agencies emphasize that botulism is most frequently linked to improperly canned or jarred foods stored in low-oxygen environments. To reduce risk, consumers are advised to avoid eating products from swollen or leaking containers, refrigerate homemade sauces promptly, and follow tested canning procedures. Additionally, honey should not be given to infants under one year old due to the potential presence of C. botulinum spores.
