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Chili Production Resumes After Cases of Botulism
September 7, 2001
The Dallas Morning News

By Tiara M. Ellis
Staff Writer

A Fort Worth company will resume production Friday of a chili linked to several cases of botulism, company officials said.

Classic Foods officials said they were authorized to continue production of Sheriff Blaylock's Best Chili by the U.S. Department of Agriculture on Thursday night after a review of production procedures.

"USDA inspectors found no production, storage or food-safety problems," Webb Stickney, interim chief executive officer of Classic Foods, said in a written statement. "This supports our contention the recalled Sheriff Blaylock's chili was properly produced, and the problem occurred after it left our plant." USDA officials could not be reached for comment.

On Monday, Classic Foods recalled about 15,000 pounds of chili that was produced March 27. The chili was distributed to wholesale and retail stores. The company suspended production Tuesday.

The chili suspected of causing the illness is believed to have been purchased from Town Talk Salvage discount food store in Fort Worth, officials said. Several of the victims became ill after eating the chili Aug. 24 at a church supper in Sanger.

An unopened tub of that chili tested positive for the organism that causes botulism, said Doug McBride, a spokesman with the state Health Department.

"We don't know how or where the contamination took place," Mr. McBride said. "Obviously Town Talk is a factor, but did the contamination take place at Town Talk or did it take place somewhere else?"

Town Talk officials could not be reached for comment Thursday. The store closed its doors Tuesday.

Botulism is a rare bacterial illness that can cause paralysis, respiratory failure and death. Symptoms include blurred vision, drooping eyelids, slurred speech and muscle weakness.

If someone is experiencing botulism symptoms, officials said to freeze the remaining portion of the food suspected of causing the illness and contact a doctor and the local health department or the U.S. Agriculture Department's meat and poultry hotline at 1-800-535-4555 (toll free).

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