PRO/EDR> Botulism

Published Date: 2012-12-19 15:24:23
Subject: PRO/EDR Botulism – USA (17): smoked fish, risk, recall
Archive Number: 20121219.1460137

BOTULISM – USA (17): SMOKED FISH, RISK, RECALL
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A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Tue 18 Dec 2012

Source: US Food and Drug Administration (FDA) Recalls, Market Withdrawals, Safety Alerts [edited]

http://www.fda.gov/Safety/Recalls/ucm332784.htm?source=govdelivery

True Taste, LLC of Kenosha, Wisconsin, is recalling vacuum packaged Hot Smoked Rainbow Trout, Hot Smoked Whitefish, Hot Smoked Herring, Hot Smoked Mackerel, Hot Smoked Salmon Steak, Cold Smoked Mackerel, and Cold Smoked Whitefish because they have the potential to be contaminated with _Clostridium botulinum_, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision, and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The recalled product is vacuum packaged and can be identified with either the True Taste Label in California and Illinois or the Lowell Foods Label in Illinois. The recalled product has a white sticker applied to the package with 2 sets of numbers. The 1st set of numbers represents the date of processing and the 2nd set of numbers represents the “best if used by” date. This recall includes all production dates beginning on 1 Jan 2012 through current.

No illnesses have been reported to date in connection with this recall.

The potential for contamination was identified after routine samples collected by the Wisconsin Department of Agriculture, Trade and Consumer Protection found that the product did not meet the 3.5 per cent minimum requirement for water phase salt. The sample analysis reported water phase salt concentrations of 2.2 per cent (hot smoked white fish); 3.0 per cent (hot smoked herring); and 3.4 per cent (hot smoked rainbow trout).

Consumers that may still have packages of the recalled smoked fish in their homes should not consume the product and are urged to return them to the place of purchase for a full refund.

True Taste LLC has voluntarily halted production and is cooperating fully with the involved regulatory authorities. This recall is being conducted with the knowledge of the FDA.

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communicated by:

ProMED-mail

promed@promedmail.org

[Images of the labels of these products can be found at http://www.fda.gov/Safety/Recalls/ucm332786.htm. It is not entirely clear from this posting if the distribution of the products is limited to Illinois and California.

Because of the potential severity of botulism, ProMED-mail posts such recalls even if, as in this case, there are no human cases associated (yet) with the food products. Most of the food recalls are related to defective preparation procedures, which could, but not necessarily do, result in the germination of viable spores of _Clostridium botulinum_. - Mod.LL

A HealthMap/ProMED-mail map can be accessed at: http://healthmap.org/r/1hiS.]

See Also

Botulism – USA (16): (RI) multiple jarred foods, risk, recall 20121215.1453660
Botulism – USA (15): (CA) jarred beans, salsa, risk, recall 20121214.1451996
Botulism – USA (14): (AZ) prison brew 20121127.1426677
Botulism – USA (13): (PA) protein drinks, risk, recall 20120828.1268024
Botulism – USA (12): (CA) spreads, risk, recall 20120822.1257178
Botulism – USA (11): (OR) home canned food, beets 20120808.1233535
Botulism – USA (10): (AZ) prison brew 20120808.1233534
Botulism – USA (09): (OR) home canned food 20120703.1188516
Botulism – USA (08): (CA) carrot juice, risk, recall 20120624.1178972
Botulism – USA (07): (CA) jarred soup, risk, recall 20120612.1165497
Botulism – USA (06): (CA) canned soup, risk, recall 20120601.1153382
Botulism – USA (05): uneviscerated fish, risk, recall 20120427.1115923
Botulism – Canada (02):(ON) salted fish, expanded recall 20120423.1111009
Botulism – Canada: (ON), salted fish, alert, recall 20120420.1108660
Botulism – USA (04): uneviscerated fish ex Guyana, risk, recall 20120416.1098565
Botulism – USA (03): (MN) uneviscerated fish, risk, recall 20120411.1097209
Botulism – USA (02): (NYC), tofu susp., alert 20120331.1086556
Botulism – USA: uneviscerated fish, ex China, risk, recall 20120203.1031109
2011
—
Botulism, uneviscerated fish – USA (02): risk, recall, ex Canada 20111124.3439
Botulism, uneviscerated fish, bean tortillas – USA: risk, recalls 20111119.3408
Botulism, olives, bean soup, bean tortilla – USA: risk, recall 20111112.3351
Botulism, smoked fish – USA: risk, recall, ex Philippines 20111105.3300
Botulism, fish products – Canada: risk, recall 20111030.3229
Botulism, uneviscerated fish – USA: risk, recall, ex Canada 20111014.3078
Botulism, prison brew – USA (02): (UT) 20111012.3050
Botulism, human – France: homemade tapenade 20110906.2720
Botulism, commercial potato soup – USA: (OH,GA) 20110707.2058
2010
—
Botulism, uneviscerated fish – USA: ex Norway, risk, recall 20100208.0427
2009
—
Botulism, baby food, uneviscerated fish – USA: risk, recall 20091020.3599
Botulism, home canned green beans – USA: (WA) 20090310.0990
Botulism, uneviscerated fish – USA (02): risk, recall 20090228.0827
Botulism, uneviscerated fish – USA: (NY, NJ) risk, recall 20090120.0247
Botulism, dessert sauces – USA: risk, recall 20090126.0343
2008
—
Botulism, native foods – USA: (AK) 2007 20080811.2472
Botulism, tea concentrate – USA: (MT, AZ) risk, recall 20080618.1903
Botulism, pesto – USA: risk, recall 20080429.1474
Botulism, olive oil dip – USA: risk, recall 20080204.0448
Botulism, fish – USA: (NY, NJ, MD), risk, recall 20080124.0299
Botulism, canned beans – USA (03): risk, bean salad recall 20080122.0264
Botulism, foie gras – France: risk, recall 20080102.0016
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Article source: http://healthmap.org/ln.php?1460137&promed&0