Hundreds of bags of peeled garlic are being urgently recalled over fears they could trigger a rare life-threatening illness.

Grocery store chain Tops Friendly Markets has issued an alert for all of its Christopher Ranch Peeled Garlic and Garland Peeled Garlic, which were sold in 6oz bags, following warnings that they could cause botulism.

The rare illness is caused by a toxin that attacks the nervous system and can cause breathing difficulties, muscle paralysis and even death. 

FDA investigators said the products were not refrigerated correctly and created the ideal conditions for the bacteria Clostridium botulinum, which produces potentially deadly botulism-causing toxins.

In severe cases, the illness can cause muscle paralysis and breathing failure, leading to death.

Symptoms typically appear 12 to 36 hours after exposure and can include dizziness, double-vision and trouble speaking or swallowing.

The affected garlic was sold at Tops Friendly Markets in three states: New York, Pennsylvania and Vermont.

Investigators issued the contamination warning on April 1 and said the alert was for all Christopher Ranch and Garland peeled garlic products sold at the stores.

No illnesses or deaths have been reported to date. 

Shoppers are being urged not to consume the garlic, even if it does not look or smell spoiled, and to throw it out or return it to stores for a full refund.

Anyone who experiences any potential symptoms of botulism, caused by the toxin attacking nerves, after eating the garlic has been urged to seek medical attention immediately. 

Other warning signs of the condition include difficulty breathing, weakness in muscles, a swollen abdomen and constipation.

The Christopher Ranch recalled garlic had the UPC code, found under the barcode, of 74574‑10852.

The Garland Fresh recalled garlic had the UPC code 71894‑00000 and 68826‑75340.

C. botulinum can grow at temperatures from 38F (3.3C), which is just above the standard temperature of 37F (3C) of a typical refrigerator. 

It is a complication with peeled garlic because the cloves had their skin removed, helping the bacteria, which are common in soil, to colonize the clove.

This is not an issue with unpeeled garlic because the skin remains, blocking the bacteria from colonizing the clove, and is why it is sold unrefrigerated.

It is not clear why the recalled garlic was not kept at the colder temperatures.

Many patients suffering from botulism are hospitalized.

Patients may be treated using drugs that neutralize the toxin, placed on a ventilator or receive surgery. 

Doctors say treatment works best if it is started early during the complication. Sufferers tend to make a slow recovery from botulism.

Thanks to modern medical treatment, only around five in every 100 patients in the US who develop botulism die from the condition.

Officials say the members of the public most at risk are those who eat contaminated foods, as well as children, those who weigh less than a typical adult and those who have an underlying problem with their nerves or muscles.