FDA Announces Recall of 3 Pasta Sauces

First and Last Bakery voluntarily recalled three of its pasta sauces due to the potential formation of Clostridium botulinum toxins.

Juliette Fairley

Published: 11/6/2025, 4:25:46 PM EST

FDA Announces Recall of 3 Pasta Sauces — Photo of one of the pasta sauces under recall. (Courtesy of the FDA)

The U.S. Food and Drug Administration (FDA) announced the recall of three pasta sauces that were distributed in Connecticut and Massachusetts through regional supermarket chain Big Y and potentially other retailers.

Concerns about the potential for the formation of Clostridium botulinum toxins led First and Last Bakery, LLC of Hartford, Connecticut, to voluntarily recall its Tomato & Basil Original Marinara Sauce, Meat Flavored Traditional Pasta Sauce, and Mildly Hot & Spicy Puttanesca Sauce, according to a Nov. 4 FDA advisory.

“The products were manufactured without an approved scheduled process or otherwise evaluated to determine if the process is adequate,” the FDA said. “Failure to appropriately process acidified or low-acid canned foods can result in Clostridium botulinum toxin formation.”

The recalled sauces were packaged in 26 fluid ounce jars and sold between Sept. 22 and Oct. 28.

First and Last Bakery company leaders did not respond to requests for comment when asked how many jars in total are under recall.

The FDA urged consumers who purchased the jars to return them to the place of purchase for a full refund.

“Sales and production of the sauce have been suspended to ensure full compliance with all regulatory requirements,” the FDA added. “No illnesses have been reported to date.”

The FDA describes Botulism as a potentially fatal form of food poisoning that can cause general weakness, dizziness, double-vision, and trouble with speaking or swallowing, as well as breathing difficulty, muscle weakness, abdominal distension, and constipation.

The potential for high consumer risk alarms experts like Alliance to Stop Foodborne Illness director Dr. Vanessa Coffman, who says botulism is a pathogen.

The difference between a pathogen like botulism and a bacterium like Listeria, according to the National Institutes of Health, is that botulism results in bodily harm from neurotoxins and Listeria bacteria multiply inside the body.

“While the number of jars sold during that period is not specified, the shelf-stable nature of pasta sauce means that many units could still be in consumers’ homes,” Coffman told NTD. “Without widespread and clear communication, people may unknowingly expose themselves and their families to serious health risks.”

The U.S. Centers for Disease Control and Prevention (CDC) states on its website that contamination from Clostridium botulinum toxins can happen as a result of improper food processing.

"The bacteria can survive and produce toxin in foods that are not properly canned, smoked, or fermented," CDC officials said. "This is especially true for low-acid foods like vegetables, meats, and seafood."