FDA issued an alert on yellowfin tuna steaks sold through Kroger retail stores. The issue is the potential for high histamine levels which cause scombroid poisoning. The high histamine levels occur when the fish had been temperature abused, and when that occurs, spoilage microbes convert the amino acid histidine, which is present as part of the fish protein, to histamine.
"Scombroid symptoms usually develop within a few minutes to an hour after eating contaminated fish. They usually resemble an allergic reaction, such as flushing of the face, headache, heart palpitations, itching, blurred vision, cramps, and diarrhea. Symptoms can be treated with antihistamines. Even without treatment, people usually get better within 12 hours."
According to the report, "FDA became aware of multiple scombroid poisoning cases in individuals who consumed tuna steaks purchased from three separate Kroger retail locations in Ohio."
https://www.fda.gov/food/alerts-advisories-safety-information/fda-advises-consumers-not-eat-yellowfin-tuna-steaks-kroger-retail-stores-multiple-states
FDA Advises Consumers Not to Eat Yellowfin Tuna Steaks from Kroger Retail Stores in Multiple States
September 7, 2019
Showing posts with label tuna. Show all posts
Showing posts with label tuna. Show all posts
Monday, September 9, 2019
Friday, March 8, 2013
Can Seal Issue Results in Recall
Bumble Bee Tuna is recalling 5 oz cans of tuna due to loose seals . While there have been no illnesses, a loose seal can lead to product contamination, especially if the can is jostled sufficiently to provide a micro leak through the seal area. The products were distributed for retail sale nationwide between Jan. 17 and March 6 of this year. They have 'best by' codes ranging from Jan. 14, 2016 to March 6, 2016.
We do not normally see recalls for loose seals. In general, the double seam inspection is one of the most important food safety checks in a canning facility. To close a can, a lid is placed on top of the can and a series of rollers press the lid and can together to form a double seam.
A seal that is evaluated as loose is a food safety hazard . If multiple days of production are implicated for having loose seals, that result in an extremely costly recall, especially considering canning lines run in the range of 1000 cans/minute or higher. 2 months of product is a lot of cans of tuna.
FDA Recall Notice
Bumble Bee Foods Expands Voluntary Recall on Specific Codes of 5-Ounce Chunk White Albacore and Chunk Light Tuna Products Due to Loose Seals
http://www.fda.gov/Safety/Recalls/ucm342851.htm?source=govdelivery
FOR IMMEDIATE RELEASE - SAN DIEGO - March 7, 2013 -- Bumble Bee Foods, LLC, is expanding a voluntary recall on specific codes of 5-ounce Chunk White Albacore and Chunk Light Tuna products. The recall has been issued because the products do not meet the company's standards for seal tightness.
Loose seals or seams could result in product contamination by spoilage organisms or pathogens and lead to illness if consumed. There have been no reports to date of any illness associated with these products.
We do not normally see recalls for loose seals. In general, the double seam inspection is one of the most important food safety checks in a canning facility. To close a can, a lid is placed on top of the can and a series of rollers press the lid and can together to form a double seam.
A seal that is evaluated as loose is a food safety hazard . If multiple days of production are implicated for having loose seals, that result in an extremely costly recall, especially considering canning lines run in the range of 1000 cans/minute or higher. 2 months of product is a lot of cans of tuna.
FDA Recall Notice
Bumble Bee Foods Expands Voluntary Recall on Specific Codes of 5-Ounce Chunk White Albacore and Chunk Light Tuna Products Due to Loose Seals
http://www.fda.gov/Safety/Recalls/ucm342851.htm?source=govdelivery
FOR IMMEDIATE RELEASE - SAN DIEGO - March 7, 2013 -- Bumble Bee Foods, LLC, is expanding a voluntary recall on specific codes of 5-ounce Chunk White Albacore and Chunk Light Tuna products. The recall has been issued because the products do not meet the company's standards for seal tightness.
Loose seals or seams could result in product contamination by spoilage organisms or pathogens and lead to illness if consumed. There have been no reports to date of any illness associated with these products.
Wednesday, May 30, 2012
Tuna exposed to radioactive contamination detected
By now, you have seen the reports that tuna exposed to radioactive debris from the Japan nuclear disaster, have migrated across the ocean to California.
Unfortunately, you might think it is much worse if you just read a headline, such as this one from a blog on the Wall Street Journal website: Swimming to a Sushi Shop Near You: Radioactive Tuna? (http://blogs.wsj.com/japanrealtime/2012/05/29/swimming-to-a-sushi-shop-near-you-radioactive-tuna/)
But most all agree, including the authors of the study, that the levels of radioactivity pose little risk.
From Madigan, etal (2012) Pacific bluefin tuna transport Fukushima-derived radionuclides from Japan to California, PNAS (www.pnas.org/cgi/doi/10.1073/pnas.1204859109)
“Radiocesium concentrations of post-Fukushima PBFT reported here were more than an order of magnitude below the recently changed Japanese safety limit of 100 Bq kg−1 wet wt (about 400 Bq kg−1 dry wt)….
Thus, even though 2011 PBFT [post reactor exposed fish] showed a 10-fold increase in radiocesium concentrations, 134Cs and 137Cs would still likely provide low doses of radioactivity relative to naturally occurring radionuclides, particularly 210Po and 40K.”
Clearly, scientists will continue to monitor seafood including a larger study this summer. But this is no reason to stop eating tuna.
Unfortunately, you might think it is much worse if you just read a headline, such as this one from a blog on the Wall Street Journal website: Swimming to a Sushi Shop Near You: Radioactive Tuna? (http://blogs.wsj.com/japanrealtime/2012/05/29/swimming-to-a-sushi-shop-near-you-radioactive-tuna/)
But most all agree, including the authors of the study, that the levels of radioactivity pose little risk.
From Madigan, etal (2012) Pacific bluefin tuna transport Fukushima-derived radionuclides from Japan to California, PNAS (www.pnas.org/cgi/doi/10.1073/pnas.1204859109)
“Radiocesium concentrations of post-Fukushima PBFT reported here were more than an order of magnitude below the recently changed Japanese safety limit of 100 Bq kg−1 wet wt (about 400 Bq kg−1 dry wt)….
Thus, even though 2011 PBFT [post reactor exposed fish] showed a 10-fold increase in radiocesium concentrations, 134Cs and 137Cs would still likely provide low doses of radioactivity relative to naturally occurring radionuclides, particularly 210Po and 40K.”
Clearly, scientists will continue to monitor seafood including a larger study this summer. But this is no reason to stop eating tuna.
Friday, May 18, 2012
Update on Salmonella in Ground Tuna
As of 5/17/12, there are now 316 reported Salmonella infections linked to raw ground tuna product. The number of states where illnesses have occurred indicate how widespread the contamination must have been within the lots of product produced. In other words, this was not a one time contamination event for the food processor.
Multistate Outbreak of Salmonella Bareilly and Salmonella Nchanga Infections Associated with a Raw Scraped Ground Tuna ProductCDC News Relase Posted May 17, 2012 2:00 PM EThttp://www.cdc.gov/salmonella/bareilly-04-12/index.html
May 17, 2012Case Count Update
A total of 316 individuals infected with the outbreak strains of Salmonella Bareilly or Salmonella Nchanga have been reported from 26 states and the District of Columbia. The 58 new cases are from Alabama (1), California (2), Colorado (1), Georgia (3), Illinois (4), Indiana (1), Louisiana (1), Maryland (3), Massachusetts (6), New Jersey (1), New York (10), North Carolina (6), Pennsylvania (5), Tennessee (2), Texas (3), Virginia (6), and Wisconsin (3).
Three hundred and four persons infected with the outbreak strain of Salmonella Bareilly have been reported from 26 states and the District of Columbia. The number of ill persons with the outbreak strain of Salmonella Bareilly identified in each state is as follows: Alabama (3), Arkansas (1), California (4), Colorado (1), Connecticut (9), District of Columbia (2), Florida (1), Georgia (13), Illinois (27), Indiana (1), Louisiana (4), Maryland (27), Massachusetts (33), Mississippi (2), Missouri (4), Nebraska (1), New Jersey (26), New York (48), North Carolina (10), Pennsylvania (25), Rhode Island (6), South Carolina (3), Tennessee (4), Texas (7), Virginia (22), Vermont (1), and Wisconsin (19).
Twelve persons infected with the outbreak strain of Salmonella Nchanga have been reported from 5 states. The number of ill persons with the outbreak strain of Salmonella Nchanga identified in each state is as follows: Georgia (2), New Jersey (2), New York (6), Virginia (1), and Wisconsin (1).
Among 316 persons for whom information is available, illness onset dates range from January 28 to May 3, 2012. Ill persons range in age from <1 to 86 years, with a median age of 30. Fifty-nine percent of patients are female. Among 217 persons with available information, 37 (17%) reported being hospitalized. No deaths have been reported.
Illnesses that occurred after April 17, 2012, might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported.
Investigation Update
Laboratory testing conducted by state public health laboratories in Connecticut, Maryland, Massachusetts, Pennsylvania, South Carolina, and Wisconsin has isolated Salmonella from 53 (96%) of 55 samples taken from intact packages of frozen yellow fin tuna scrape from Moon Marine USA Corporation or from sushi prepared with the implicated scrape tuna product. Pulsed-field gel electrophoresis results are available for Salmonella isolates from 41 of the 53 positive samples. Thirty-six samples yielded the outbreak strain of Salmonella Bareilly, and 12 samples yielded the outbreak strain of Salmonella Nchanga. Seven samples yielded the outbreak strains of both Salmonella Bareilly and Salmonella Nchanga.
Multistate Outbreak of Salmonella Bareilly and Salmonella Nchanga Infections Associated with a Raw Scraped Ground Tuna ProductCDC News Relase Posted May 17, 2012 2:00 PM EThttp://www.cdc.gov/salmonella/bareilly-04-12/index.html
May 17, 2012Case Count Update
A total of 316 individuals infected with the outbreak strains of Salmonella Bareilly or Salmonella Nchanga have been reported from 26 states and the District of Columbia. The 58 new cases are from Alabama (1), California (2), Colorado (1), Georgia (3), Illinois (4), Indiana (1), Louisiana (1), Maryland (3), Massachusetts (6), New Jersey (1), New York (10), North Carolina (6), Pennsylvania (5), Tennessee (2), Texas (3), Virginia (6), and Wisconsin (3).
Three hundred and four persons infected with the outbreak strain of Salmonella Bareilly have been reported from 26 states and the District of Columbia. The number of ill persons with the outbreak strain of Salmonella Bareilly identified in each state is as follows: Alabama (3), Arkansas (1), California (4), Colorado (1), Connecticut (9), District of Columbia (2), Florida (1), Georgia (13), Illinois (27), Indiana (1), Louisiana (4), Maryland (27), Massachusetts (33), Mississippi (2), Missouri (4), Nebraska (1), New Jersey (26), New York (48), North Carolina (10), Pennsylvania (25), Rhode Island (6), South Carolina (3), Tennessee (4), Texas (7), Virginia (22), Vermont (1), and Wisconsin (19).
Twelve persons infected with the outbreak strain of Salmonella Nchanga have been reported from 5 states. The number of ill persons with the outbreak strain of Salmonella Nchanga identified in each state is as follows: Georgia (2), New Jersey (2), New York (6), Virginia (1), and Wisconsin (1).
Among 316 persons for whom information is available, illness onset dates range from January 28 to May 3, 2012. Ill persons range in age from <1 to 86 years, with a median age of 30. Fifty-nine percent of patients are female. Among 217 persons with available information, 37 (17%) reported being hospitalized. No deaths have been reported.
Illnesses that occurred after April 17, 2012, might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported.
Investigation Update
Laboratory testing conducted by state public health laboratories in Connecticut, Maryland, Massachusetts, Pennsylvania, South Carolina, and Wisconsin has isolated Salmonella from 53 (96%) of 55 samples taken from intact packages of frozen yellow fin tuna scrape from Moon Marine USA Corporation or from sushi prepared with the implicated scrape tuna product. Pulsed-field gel electrophoresis results are available for Salmonella isolates from 41 of the 53 positive samples. Thirty-six samples yielded the outbreak strain of Salmonella Bareilly, and 12 samples yielded the outbreak strain of Salmonella Nchanga. Seven samples yielded the outbreak strains of both Salmonella Bareilly and Salmonella Nchanga.
Monday, April 16, 2012
Update - Salmonella linked to tuna used in sushi
Update 5/3/12
CDC reports that there is now close to 260 people infected with two different strains of Salmonella.
CDC Release 5/2/12
http://www.cdc.gov/salmonella/bareilly-04-12/index.html
Based on an epidemiologic link and results of
laboratory testing, CDC has combined this Salmonella Bareilly investigation with an ongoing
multistate outbreak investigation of Salmonella serotype Nchanga infections. The two
associated PFGE patterns have been grouped together as the "outbreak strains."
A total of 258 persons infected with the outbreak
strains of Salmonella Bareilly (247 persons)
or Salmonella Nchanga (11 persons) have been
reported from 24 states and the District of Columbia.
4/17/12
According to the CDC, the Salmonella Bareilly that caused close to 150 illnesses has been linked to tuna used in sushi. The raw tuna served was frozen, but of course, was not cooked. While freezing will eliminate parasites, it will not eliminate Salmonella. The majority of tuna linked to this outbreak was from India. The US importer, Moon Marine, has begun recalling close to 59,000 lbs of tuna.
When producing a ready-to-eat food such as sushi grade tuna, the highest degree of sanitation and operating cleanliness must be maintained. This requires that the producer maintain tight production controls and procedures each and every day. This tuna meat, or tuna scrape, is a lower grade product and is essentially meat that was scrapped from the backbone of the tuna and had the look of a ground product.
A lawsuit has already been filed against the importer. As an importer, they have the responsibility for ensuring the processing plants they purchase from have adequate quality and safety systems in place.
Multistate Outbreak of Salmonella Bareilly Infections Associated with a Raw Scraped Ground Tuna Product
http://www.cdc.gov/salmonella/bareilly-04-12/index.html
CDC Release 4/17/2012
A total of 141 persons infected with the outbreak strain of Salmonella Bareilly have been reported from 20 states and the District of Columbia.
The number of ill persons identified in each state is as follows: Alabama (2), Arkansas (1), Connecticut (6), District of Columbia (2), Florida (1), Georgia (6), Illinois (13), Louisiana (3), Maryland (14), Massachusetts (9), Mississippi (2), Missouri (4), New Jersey (8), New York (28), North Carolina (2), Pennsylvania (6), Rhode Island (5), South Carolina (3), Texas (4), Virginia (8), and Wisconsin (14). 21 ill persons have been hospitalized, and no deaths have been reported.
Collaborative investigation efforts of state, local, and federal public health agencies indicate that a frozen raw yellowfin tuna product, known as Nakaochi Scrape, from Moon Marine USA Corporation is the likely source of this outbreak of Salmonella Bareilly infections. Nakaochi Scrape is tuna backmeat that is scraped from the bones of tuna and may be used in sushi, sashimi, ceviche, and similar dishes. The product looks like raw ground tuna.
Consumers should not eat the recalled product, and retailers should not serve the recalled raw Nakaochi Scrape tuna product from Moon Marine USA Corporation.
This investigation is ongoing. CDC and state and local public health partners are continuing surveillance to identify new cases.
U.S. NEWS WSJ
Updated April 16, 2012, 6:48 p.m. ET
Tuna Blamed in Salmonella Outbreak Is Recalled
By BILL TOMSON WSJ 4/15/12
http://online.wsj.com/article/SB10001424052702304299304577348030392954406.html?mod=googlenews_wsj
The Food and Drug Administration said Monday a California supplier of raw tuna used in sushi was behind a salmonella outbreak that has sickened more than 100 people in 20 states.
Moon Marine USA Corp. in Cupertino, Calif., has begun recalling 58,828 pounds of raw yellowfin tuna because it may be contaminated, the FDA said. Many of the people who became ill reported eating an item known as spicy tuna, the agency said, and most of the illnesses occurred in New York.
CDC reports that there is now close to 260 people infected with two different strains of Salmonella.
CDC Release 5/2/12
http://www.cdc.gov/salmonella/bareilly-04-12/index.html
- 32 ill persons have been hospitalized, and no deaths have been reported.
4/17/12
According to the CDC, the Salmonella Bareilly that caused close to 150 illnesses has been linked to tuna used in sushi. The raw tuna served was frozen, but of course, was not cooked. While freezing will eliminate parasites, it will not eliminate Salmonella. The majority of tuna linked to this outbreak was from India. The US importer, Moon Marine, has begun recalling close to 59,000 lbs of tuna.
When producing a ready-to-eat food such as sushi grade tuna, the highest degree of sanitation and operating cleanliness must be maintained. This requires that the producer maintain tight production controls and procedures each and every day. This tuna meat, or tuna scrape, is a lower grade product and is essentially meat that was scrapped from the backbone of the tuna and had the look of a ground product.
A lawsuit has already been filed against the importer. As an importer, they have the responsibility for ensuring the processing plants they purchase from have adequate quality and safety systems in place.
Multistate Outbreak of Salmonella Bareilly Infections Associated with a Raw Scraped Ground Tuna Product
http://www.cdc.gov/salmonella/bareilly-04-12/index.html
CDC Release 4/17/2012
A total of 141 persons infected with the outbreak strain of Salmonella Bareilly have been reported from 20 states and the District of Columbia.
The number of ill persons identified in each state is as follows: Alabama (2), Arkansas (1), Connecticut (6), District of Columbia (2), Florida (1), Georgia (6), Illinois (13), Louisiana (3), Maryland (14), Massachusetts (9), Mississippi (2), Missouri (4), New Jersey (8), New York (28), North Carolina (2), Pennsylvania (6), Rhode Island (5), South Carolina (3), Texas (4), Virginia (8), and Wisconsin (14). 21 ill persons have been hospitalized, and no deaths have been reported.
Collaborative investigation efforts of state, local, and federal public health agencies indicate that a frozen raw yellowfin tuna product, known as Nakaochi Scrape, from Moon Marine USA Corporation is the likely source of this outbreak of Salmonella Bareilly infections. Nakaochi Scrape is tuna backmeat that is scraped from the bones of tuna and may be used in sushi, sashimi, ceviche, and similar dishes. The product looks like raw ground tuna.
Consumers should not eat the recalled product, and retailers should not serve the recalled raw Nakaochi Scrape tuna product from Moon Marine USA Corporation.
This investigation is ongoing. CDC and state and local public health partners are continuing surveillance to identify new cases.
U.S. NEWS WSJ
Updated April 16, 2012, 6:48 p.m. ET
Tuna Blamed in Salmonella Outbreak Is Recalled
By BILL TOMSON WSJ 4/15/12
http://online.wsj.com/article/SB10001424052702304299304577348030392954406.html?mod=googlenews_wsj
The Food and Drug Administration said Monday a California supplier of raw tuna used in sushi was behind a salmonella outbreak that has sickened more than 100 people in 20 states.
Moon Marine USA Corp. in Cupertino, Calif., has begun recalling 58,828 pounds of raw yellowfin tuna because it may be contaminated, the FDA said. Many of the people who became ill reported eating an item known as spicy tuna, the agency said, and most of the illnesses occurred in New York.
Subscribe to:
Posts (Atom)