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Her sister, Luisa Albuquerque, wrote on Instagram that her sister left work early after she started suffering dizziness, double vision, and trouble breathing.

Within 24 hours, her entire body was paralyzed.

The health department said that while it cannot 'confirm specifically what products led to the infection,' a suspected soup product was purchased from a major retailer and was stored in a plastic jar.

'It doesn't look like it was a damage can, and it doesn't look like it is the fault of the product itself,' the department said.

'It's nearly impossible to definitively say at what stage there might have been that breakdown.'

The agency said that it sent out samples of a branded soup from two grocery stores in Aspen that Ms Albuquerque Celada was shopping at, which are part of a national chain. The soup had been bought in a plastic, sealed container.

All of the food samples came back negative for botulism.

'This doesn't necessarily mean that the food that the case ate didn't have it, it really means that we're just unable to confirm definitively what the source of the infection was,' a spokesperson said.

The department said that its 'best guess' is that Ms Albuquerque Celada became ill from a combination of three mishandlings.

The first is improper refrigeration, and the agency stressed that items bought from the store marked as refrigerated must be stored like this at home.

This is because temperatures above 40 degrees Fahrenheit (4 degrees Celsius) make it easier for bacterial spores to form.

Additionally, the health department advised making sure any food that is heated up, such as on the stovetop or in the microwave, is heated all the way through, as heat can kill those spores.

'Sometimes in a microwave, food doesn't always heat all the way through making sure that you're following all those foods instructions for being able to heat that to the appropriate temperature throughout,' the representative said.

Finally, officials recommended making sure food is not left out for long periods of time so it can get back to a cold temperature.

'So not leaving items out sealed on the counter for a few hours. We really want to make sure that those food items get brought to temperature in an appropriate amount of time,' the health department said.

Foods with low acid content are the most common sources of home-canning related botulism cases, according to the CDC, which include asparagus, green beans, beets, corn and potatoes."