Food inspectors have designated the highest risk level to a recall of fish feared to be contaminated with bacterium that causes a rare, life-threatening condition.
P. East Trading Corp. voluntarily recalled 81 cases of Salted Smoked Split Herring—or kippers—distributed across retail locations in New York, New Jersey and Connecticut because of the potential for contamination with clostridium botulinum, the bacterium responsible for botulism, the U.S. Food and Drug Administration (FDA) announced in a company press release on June 10.
The FDA classified the recall as Class I, its highest risk level for food recalls, on Tuesday.
The fish, distributed under the description “Salted Smoked Split Herring,” was sold in 18-pound wooden boxes and was often repackaged.
No illnesses connected to the recall have been reported as of June 10, the company said.
Newsweek contacted P. East Trading Corp. for comment on Wednesday.
Why It Matters
The recall raised health concerns in the three states because uneviscerated fish over five inches in length are known to be susceptible to contamination with clostridium botulinum spores, posing a potentially fatal health risk to consumers.
Botulism can cause severe symptoms, including paralysis and death, and toxins may be present even if the product appears normal, according to the FDA.
What To Know
“The product was likely to be repacked by these retail locations in deli-style or other retail packaging,” the June 10 recall notice said.
A list of locations that received and potentially sold the recalled products can be found here.
The affected product carries code Lot 1PRC5073 and was manufactured by Sea Star Seafood Ltd. of Canada, the FDA’s announcement said.
P. East Trading Corp., located in the Bronx, New York, issued the voluntary recall following analysis by New York State Food Laboratory personnel, who said the fish was not properly eviscerated. FDA documentation says that sale of uneviscerated fish longer than 5 inches is especially risky because of the concentration of C. botulinum spores in fish viscera. The recall covers 81 cases in total, the FDA said.
The FDA classified the recall as Class I, meaning there is a reasonable probability that eating the product will cause health problems or death (FDA Import Alert #16-74). Consumers are advised not to eat the fish, even if it does not look or smell spoiled, because toxins produced by C. botulinum are undetectable via appearance or taste.
The product was sold through a wide network of supermarket and specialty food retailers in the tri-state area. Locations that received the product include multiple outlets in major cities and suburban communities, such as Pioneer Supermarket (Newark, New Jersey), Joe’s Market #3 (Irvington, New Jersey), Keyfood Supermarket (Laurelton, New York), Happy Fruit Market (Teaneck, New Jersey), Food Bazaar Supermarkets, C Town Supermarkets, Ideal Food Basket and dozens more.
Botulism Symptoms
Symptoms of botulism include general weakness, dizziness, double vision, speech or swallowing difficulties, muscle weakness, abdominal distension and constipation. Immediate medical attention is urged for people who experience such symptoms following fish consumption.
The FDA maintains ongoing import alerts against uneviscerated or partially eviscerated fish because of the high risk for botulism outbreaks. Historical data show that improperly processed fish have caused multiple severe and sometimes fatal outbreaks in the U.S. and globally, notably among immigrants and ethnic communities with traditional fish preservation methods.
Proper evisceration and processing are mandated in the U.S. to control C. botulinum, and the FDA requires manufacturers to maintain appropriate Hazard Analysis and Critical Control Point plans to verify products’ safety before releasing them to the American market.
What Happens Next
Consumers who bought the fish are urged to return the product to the place of purchase for a full refund. The company provided a direct contact—Jay Hong, office manager, at (718) 991-6070 or peastl@gmail.com—for further information.
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