On Feb. 17, 1973, the  U.S. Food and Drug Administration (FDA) announced the recall of 29,500 institutional-size cans of mushrooms produced in Ohio due to the presence of botulinum Type B toxin. A separate incident involved a pizza manufacturer who had to recall thousands of pizzas due to potential contamination with botulism from the recalled mushrooms. 

In May, A botulism outbreak in West Virginia and Pennsylvania was traced to commercially canned peppers in oil. Several mushroom recalls involving glass jars and different brands occurred due to botulism contamination.

The FDA issued regulations for low-acid food processing  after a series of botulism cases linked to contaminated food products, particularly mushrooms and peppers, led to major recalls and increased scrutiny.

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