Death Wish Coffee Recall Involves Thousands of Beverages

In a bit of ironic news, “Death Wish Coffee” is recalling its Nitro Cold Brew coffee products after it came to light that the drinks may contain the deadly toxins that cause botulism, according to RT News.

The New York-based company behind the products, known as the “World’s Strongest Coffee,” had to issue a recall affecting thousands of cans of the nitrogen-infused cold coffee brew after it received warnings from the Centers for Disease Control (CDC) and the US Food and Drug Administration (FDA).

Reportedly, the cold brew process that steeps the coffee beans for the Nitro product reduces the acidity of the drink, which can allow botulinum spores to grow. According to the CDC, botulism is a rare yet very serious illness in which the toxins begin to attack the body’s nerves and it can lead to breathing problems and death. The company determined that its brewing process was flawed after it was notified by the FDA and CDC, leading to the recall.

Company owner and founder Mike Brown said in a statement that the safety of the company’s customers is paramount and the coffee business was taking this step to ensure their products meet all safety and quality standards. While there have been no reported illnesses associated with the Nitro drink, the full recall is moving forward. No other products from the New York Company are included in this recall.

A typical cup of coffee has between 12 and 16 milligrams of caffeine for each fluid ounce, but Death Wish Coffee says some of their products have as much as 54.2 milligrams for each fluid ounce.

The hidden dangers of innovation

Death Wish Coffee’s recall highlights an emerging issue: the risks that arise for the public when food companies decide to innovate. As reported by Forbes, another small business faced a similar issue this week, namely New York-based restaurant DŌ. The small yet popular eatery was selling raw cookie dough to customers by the scoop in a cup, despite repeated warnings from the FDA to the public about the dangers of eating raw cookie dough.

According to the company’s website, the product was safe for consumers because they only used pasteurized eggs and flour. However, eggs are still susceptible to bacteria and other things that could make people ill even if they are pasteurized, and cookie dough is low enough in acid that it can invite the growth of microbes. The eatery is now facing a class action suit in Manhattan federal court, with both lead plaintiffs alleging they became ill after eating the cookie dough.

It is understandable that companies in the food space want to try new things and get ahead of the fierce competition, but without proper guidance and oversight from food safety experts, members of the public could be at risk. If you have become ill or were injured by an unsafe or faulty product from a company, speak to an experienced defect product lawyer Denver CO trusts about your case today.

The Law Offices of Richard J. Banta, P.C.Thanks to our friend and contributors from Richard J. Banta, P.C. for their insight into product defect cases.