smoked salmon | Food Safety News https://www.foodsafetynews.com/tag/smoked-salmon/ Breaking news for everyone's consumption Thu, 07 Sep 2023 06:43:18 +0000 en-US hourly 1 https://wordpress.org/?v=6.3.1&lxb_maple_bar_source=lxb_maple_bar_source https://www.foodsafetynews.com/files/2018/05/cropped-siteicon-32x32.png smoked salmon | Food Safety News https://www.foodsafetynews.com/tag/smoked-salmon/ 32 32 Deadly Listeria outbreak solved in Sweden. https://www.foodsafetynews.com/2023/09/deadly-listeria-outbreak-solved-in-sweden/ https://www.foodsafetynews.com/2023/09/deadly-listeria-outbreak-solved-in-sweden/#respond Thu, 07 Sep 2023 04:01:00 +0000 https://www.foodsafetynews.com/?p=231739 A deadly Listeria outbreak in Sweden has been traced to fish from one producer. Nineteen sick people are aged 63 to 93, including 13 men and six women. Patients have been reported from 10 different regions. Six people with listeriosis have died. However, it is unclear what role the infection played in their death because... Continue Reading

]]>
A deadly Listeria outbreak in Sweden has been traced to fish from one producer.

Nineteen sick people are aged 63 to 93, including 13 men and six women. Patients have been reported from 10 different regions.

Six people with listeriosis have died. However, it is unclear what role the infection played in their death because most patients had other severe underlying diseases.

People have been sick with the same type of Listeria since autumn 2022, but 15 cases occurred from the end of May this year, said Folkhälsomyndigheten (the Public Health Agency of Sweden).

Of cases with available information, 14 reported eating vacuum-packed salmon from one of two brands before falling sick. Both these brands are produced by Leröy Seafood, and Listeria was detected in products and environmental samples in the firm’s facility.

In most cases, samples have only been analyzed qualitatively so it is unclear if Listeria was above the limit of 100 CFU/g, according to Livsmedelsverket (the Swedish Food Agency).

“For Leröy Smögen Seafood, safe and secure food is our priority, and we take this incident very seriously. We are doing everything we can to ensure this does not happen again. We have a good cooperation and dialogue with the Swedish Food Agency,” said a company statement.

Finding the source of infections
Further analysis of samples from food, the environment, and human cases found the same type of Listeria, which points to the salmon products being the likely source of infection. The company has increased sampling and is carrying out further clean-up measures at the facility.

In early August, the retailer Axfood recalled a batch of Falkenberg Seafood cold smoked salmon 200-grams after low levels of Listeria were found.

The product was available for sale in the majority of Axfood’s stores. Listeria was detected during the retailer’s internal checks.

“The production has not been stopped, but all batches are currently analyzed for the presence of Listeria before release on the market. The company must take action following its HACCP-based procedures. They must also investigate the cause of contaminated products with Listeria monocytogenes and take measures to prevent such contamination. This may involve changes to HACCP-based procedures or other measures,” said Mats Lindblad from Livsmedelsverket.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2023/09/deadly-listeria-outbreak-solved-in-sweden/feed/ 0
German Listeria outbreak linked to fish from Poland https://www.foodsafetynews.com/2023/08/german-listeria-outbreak-linked-to-fish-from-poland/ https://www.foodsafetynews.com/2023/08/german-listeria-outbreak-linked-to-fish-from-poland/#respond Fri, 11 Aug 2023 04:04:00 +0000 https://www.foodsafetynews.com/?p=230824 German officials appear to have solved a multi-year Listeria outbreak. Robert Koch Institute (RKI) scientists assigned 11 notified listeriosis patients to the incident. Despite the risk of Listeria from smoked or graved salmon being known for some time, data shows contamination still exists in production facilities and outbreaks are ongoing with further cases expected, said... Continue Reading

]]>
German officials appear to have solved a multi-year Listeria outbreak.

Robert Koch Institute (RKI) scientists assigned 11 notified listeriosis patients to the incident. Despite the risk of Listeria from smoked or graved salmon being known for some time, data shows contamination still exists in production facilities and outbreaks are ongoing with further cases expected, said scientists.

Five people fell ill in 2019, one in 2021, three in 2022 and two in 2023. Five men and six women were affected, aged between 69 and 91 with a median of 79 years old.

One person who was positive for Listeria infection was reported as deceased because of causes other than listeriosis.

A Rapid Alert System for Food and Feed (RASFF) alert identified Listeria monocytogenes in smoked salmon from Poland.

“A RASFF-notification was issued because of an official sample of the mentioned product originating from Poland. Listeria monocytogenes was isolated from that sample. The link to the cluster of human cases was made by whole genome sequencing and comparison to the sequences from isolates of human origin,” said a spokesman for the Federal Office of Consumer Protection and Food Safety (BVL).

Broader problem
The specific sequence cluster type that caused the outbreak was mentioned in RKI’s epidemiological bulletin earlier this year when nine cases were known about.

This was part of wider work that identified 24 outbreaks of listeriosis across federal states with links to smoked or graved salmon products as the cause since 2010.

RKI and the Federal Institute for Risk Assessment (BfR) said measures taken so far don’t seem to be enough to protect consumers.

“The fact that cases continue to occur for many outbreaks, although possible fish products and manufacturers have been identified, casts doubt on the efficiency of measures taken and strategies pursued to minimize Listeria contamination,” they added.

People at an increased risk of listeriosis should only eat fish and seafood that have been well cooked. Smoked and graved salmon products should not be offered to vulnerable groups, such as immunocompromised people and the elderly in healthcare facilities, said the BfR.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2023/08/german-listeria-outbreak-linked-to-fish-from-poland/feed/ 0
Fish suspected in deadly Swedish Listeria outbreak https://www.foodsafetynews.com/2023/07/fish-suspected-in-deadly-swedish-listeria-outbreak/ https://www.foodsafetynews.com/2023/07/fish-suspected-in-deadly-swedish-listeria-outbreak/#respond Thu, 27 Jul 2023 04:05:00 +0000 https://www.foodsafetynews.com/?p=230221 Three people have died in Sweden as part of a Listeria outbreak that may have been caused by smoked fish. Folkhälsomyndigheten (the Public Health Agency of Sweden) said deaths of three of the older patients were connected to their Listeria infections but it is not clear if they died with or because of listeriosis. From... Continue Reading

]]>
Three people have died in Sweden as part of a Listeria outbreak that may have been caused by smoked fish.

Folkhälsomyndigheten (the Public Health Agency of Sweden) said deaths of three of the older patients were connected to their Listeria infections but it is not clear if they died with or because of listeriosis.

From the end of May to the beginning of July, 10 people contracted Listeria infections caused by the same type of the bacteria. Another four people fell ill in late 2022 from this strain.

Patients are 10 men and four women aged 63 to 93 years old. They live in eight different regions in the country.

Based on information from a questionnaire given to patients about foods they ate before becoming sick, many reported eating gravad or cold-smoked salmon but the exact product that caused the outbreak is not yet clear.

Warning for vulnerable groups
Folkhälsomyndigheten, Livsmedelsverket (the Swedish Food Agency) and regional infection control units are investigating the illnesses.

Livsmedelsverket said Listeria can cause serious illness for people in at-risk groups, such as pregnant women, the elderly and people with impaired immune systems.

“Those who belong to a risk group — or who are to offer food to someone in a risk group — can reduce the risk of infection by following the Swedish Food Agency’s advice on Listeria. Certain foods such as blue cheeses should be avoided completely, while other foods such as cold smoked and gravad salmon should be eaten within a week of the date on the packaging,” said Jonas Toljander, a microbiologist at Livsmedelsverket.

In 2022, 125 listeriosis cases were reported compared to 107 the year before. The median age was 79 and as in previous years, most were older than 80. Overall, 45 people died within one month of diagnosis.

National and local authorities took 266 samples from different types of food to test for the presence or absence of Listeria monocytogenes in 2022. The pathogen was detected eight times. Two of these were vacuum-packed salmon taken as part of work into a suspected food poisoning or complaint.

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, people should monitor themselves for food poisoning symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2023/07/fish-suspected-in-deadly-swedish-listeria-outbreak/feed/ 0
German data shows Listeria in fish is still a problem https://www.foodsafetynews.com/2023/04/german-data-shows-listeria-in-fish-still-a-problem/ https://www.foodsafetynews.com/2023/04/german-data-shows-listeria-in-fish-still-a-problem/#respond Tue, 04 Apr 2023 04:03:00 +0000 https://www.foodsafetynews.com/?p=226158 Smoked and graved salmon continues to pose a Listeria infection risk with evidence showing a large proportion of listeriosis cases are caused by these products, according to scientists in Germany. In 2021 and 2022, there were 66 cases of listeriosis in 15 outbreaks, reported the Robert Koch Institute (RKI). A total of 24 outbreaks of... Continue Reading

]]>
Smoked and graved salmon continues to pose a Listeria infection risk with evidence showing a large proportion of listeriosis cases are caused by these products, according to scientists in Germany.

In 2021 and 2022, there were 66 cases of listeriosis in 15 outbreaks, reported the Robert Koch Institute (RKI).

A total of 24 outbreaks of listeriosis across federal states with links to smoked or graved salmon products as the cause have been found since 2010.

This is an update from a previous study that identified 22 outbreaks between 2010 and 2021 that were associated with eating smoked and graved salmon products. Many also affected people in other countries. 

Severe underreporting is to be expected for listeriosis outbreaks, so it can be assumed that the number of cases in Germany is significantly higher, said scientists.

Updated figures
In 2021 and 2022, closely related isolates continued to be identified in smoked or graved salmon products for 11 of 22 outbreaks from 2010. For one of the two new outbreaks, related food isolates were reported in Denmark.

In 2021, 29 people were sick in 12 outbreaks and in 2022 there were 37 cases in 11 outbreaks. Another 19 cases fell ill before 2021 and were identified retrospectively.

Overall, the data includes almost 300 patients from 2010. The largest outbreak involves 41 cases.

Listeriosis cases in 2021 and 2022 were 17 to 95 years old with a median age of 78. A total of 39 males and 27 females were affected. Nine deaths were reported to the RKI and four died directly or indirectly from listeriosis. This takes the total to 57 deaths from 2010, with 21 linked to Listeria infections.

One illness associated with pregnancy was reported, bringing the total to five from 2010 to 2022.

Multi-year and international incidents
Despite the risk of Listeria from smoked or graved salmon being known for some time, 2022 data shows contamination still exists in production facilities and outbreaks are ongoing with further cases expected, said scientists.

RKI and the Federal Institute for Risk Assessment (BfR) have not yet been able to find in what companies and at which processing steps contamination occurs. The agencies said any measures already taken don’t seem to be enough to protect consumers.

The fact that cases continue to occur for many outbreaks, although possible fish products and manufacturers have been identified, casts doubt on the efficiency of measures taken and strategies pursued to minimize Listeria contamination, said RKI and BfR.

Communication by RKI via the EpiPulse system of the European Center for Disease Prevention and Control (ECDC) found cases in other EU countries or the United Kingdom for two more outbreaks, taking the total to 13 international events. The similarity of isolates makes it likely that sources of infection are the same, said scientists.

A total of 259 non-clinical isolates from fish products and fish-associated production environments in Germany showed a close relationship to 23 listeriosis clusters. Most isolates came from smoked or graved salmon products.

In 2021 and 2022, 25 cases of listeriosis or their relatives were asked about food consumption and shopping behavior. Of these, 16 said they had consumed smoked salmon or smoked fish in the two weeks before the onset of the illness.

Food safety and infection control measures are increasingly necessary to minimize the risk of listeriosis from smoked or graved salmon. Risk communication and risk management are needed in Germany and at the international level to stop contamination of these products with Listeria and also the outbreaks said scientists.

People at an increased risk of listeriosis should only eat fish and seafood that have been well-cooked. Smoked and graved salmon products should not be offered to vulnerable groups, such as immunocompromised people and the elderly in healthcare facilities, said the BfR.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2023/04/german-data-shows-listeria-in-fish-still-a-problem/feed/ 0
Florida company recalls smoked salmon after test finds Listeria monocytogenes https://www.foodsafetynews.com/2023/03/florida-company-recalls-smoked-salmon-after-test-finds-listeria-monocytogenes/ https://www.foodsafetynews.com/2023/03/florida-company-recalls-smoked-salmon-after-test-finds-listeria-monocytogenes/#respond Fri, 31 Mar 2023 22:00:23 +0000 https://www.foodsafetynews.com/?p=226113 Seven Seas International USA LLC of St. Petersburg, FL, is voluntarily recalling 295 cases of Biltmore Smoked Sockeye Salmon because Listeria monocytogenes may be present in some product.  The salmon was sold at Publix markets. There is concern that consumers may have the product in their homes because it doesn’t expire until April 14. The... Continue Reading

]]>
Seven Seas International USA LLC of St. Petersburg, FL, is voluntarily recalling 295 cases of Biltmore Smoked Sockeye Salmon because Listeria monocytogenes may be present in some product. 

The salmon was sold at Publix markets. There is concern that consumers may have the product in their homes because it doesn’t expire until April 14.

The issue was discovered through routine regulatory testing conducted by the Florida Department of Agriculture and Consumer Services, according to a company recall notice posted by the U.S. Food and Drug Administration. 

Consumers who have purchased this product with the below lot code are being advised not to consume it and to return it to the store where it was originally purchased for a full refund.

Only packages sold prior to March 14 with a lot code of R4058 printed on the clear plastic film packages are affected by this recall.

Customers who have additional questions or concerns may contact Seven Seas International USA LLC at 888-627-5668 or visit their website at www.7siusa.com.

Consumers can identify the recalled salmon by looking for the following label information:

Product Name: Biltmore Smoked Sockeye Salmon
GTIN #: 007-36211-88774
Lot Code/Best By Date: R4058/April 14 2023

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalled salmon and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

]]>
https://www.foodsafetynews.com/2023/03/florida-company-recalls-smoked-salmon-after-test-finds-listeria-monocytogenes/feed/ 0
Sampling issues found at producer linked to Listeria outbreak https://www.foodsafetynews.com/2023/03/sampling-issues-found-at-producer-linked-to-listeria-outbreak/ https://www.foodsafetynews.com/2023/03/sampling-issues-found-at-producer-linked-to-listeria-outbreak/#respond Thu, 16 Mar 2023 04:02:00 +0000 https://www.foodsafetynews.com/?p=225450 Norwegian authorities found problems with the sampling plan of a company linked to a Listeria outbreak in 2022, according to a report. At an inspection in October, the Norwegian Food Safety Authority (Mattilsynet) discovered the fish producer’s sampling plan was not sufficient, and that environmental samples had not been taken in line with Troll Salmon’s... Continue Reading

]]>
Norwegian authorities found problems with the sampling plan of a company linked to a Listeria outbreak in 2022, according to a report.

At an inspection in October, the Norwegian Food Safety Authority (Mattilsynet) discovered the fish producer’s sampling plan was not sufficient, and that environmental samples had not been taken in line with Troll Salmon’s internal program.

During the visit, the agency took 14 environmental samples and the company also conducted sampling afterward. One of the authority’s tests was positive and the producer detected Listeria in two different drain samples.

The firm was ordered to take daily samples for an undefined time period and to update the sampling plan. It also carried out additional cleaning and disinfection of premises and equipment as well as work to find the source of the outbreak strain.

Five people sick
The Veterinary Institute helped the Norwegian Institute of Public Health (FHI) and the Norwegian Food Safety Authority in the investigation.

From April to October 2022, the National Institute of Public Health detected listeriosis in five people. Sample dates ranged from February to October.

Cases were two women and three men aged 50 to 95 years old with a median age of 72. They lived in four counties: Nordland, Trøndelag, Viken, and Oslo, and all were hospitalized.

After patient interviews by the Norwegian Food Safety Authority in October, smoked fish from Troll Salmon was considered a possible source of infection. Three people reported smoked salmon or trout consumption and two named smoked salmon from this producer. Two patients were too ill to be fully interviewed, but one of them confirmed eating smoked salmon from this producer prior to becoming too sick.

Listeria had been found in two smoked salmon products from the company earlier in the year, but at a concentration below the legal limit, so they were not recalled. Items were obtained from a store in April and analyzed on the last day of shelf life in May 2022.

Samples were taken during the monitoring of ready-to-eat food in shops in 2022, a program under the Norwegian Food Safety Authority. Sequences were shared with FHI, who then compared them with patient isolates.

Possible past problems
The discovery of Listeria monocytogenes in environmental samples from the producer coincided with the detection of the fifth case in the outbreak, and the Norwegian Food Safety Authority ordered the firm to withdraw certain products from the market in October.

It was later found these isolates had a different profile to the outbreak strain but were similar to those taken from smoked salmon from the producer in the Norwegian Food Safety Authority’s monitoring program for ready-to-eat products, as well as historical patient isolates.

Listeria monocytogenes that resemble the outbreak strain were previously seen among cases in Norway from 2010, 2014, and 2018. Similar Listeria isolates have been found in one sample from the Norwegian Food Safety Authority’s monitoring program of sliced salmon, in environmental samples from the producer and patient samples from 2010 to 2015. However, a lack of epidemiological data from past patients means it is unclear if there is a link or not.

No Listeria monocytogenes was found in an unopened pack of Troll’s smoked salmon, taken from the refrigerator of one of the patients. Officials did not report whether the patient had consumed fish from a different package.

Discovery of Listeria in food or at production premises is not subject to mandatory reporting in Norway, but legislation sets criteria for the amount permitted in ready-to-eat food.

The low number of cases may be due to the fact that the detected sequence type has a low virulence and the concentration in food was initially low, said health officials.

No other countries that responded to a request for data had cases with the same genotype as the outbreak strain from Norway.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2023/03/sampling-issues-found-at-producer-linked-to-listeria-outbreak/feed/ 0
Fatal Listeria outbreak linked to Scottish fish processor https://www.foodsafetynews.com/2022/11/fatal-listeria-outbreak-linked-to-scottish-fish-processor/ https://www.foodsafetynews.com/2022/11/fatal-listeria-outbreak-linked-to-scottish-fish-processor/#respond Wed, 16 Nov 2022 05:03:22 +0000 https://www.foodsafetynews.com/?p=220953 A deadly Listeria outbreak in the United Kingdom has been linked to one company but product testing has only found low levels of contamination. Food Standards Scotland (FSS) and the Food Standards Agency (FSA) suspect the source of contamination to be a salmon-smoking processing factory in Scotland. Food Standards Scotland wouldn’t name the company or... Continue Reading

]]>
A deadly Listeria outbreak in the United Kingdom has been linked to one company but product testing has only found low levels of contamination.

Food Standards Scotland (FSS) and the Food Standards Agency (FSA) suspect the source of contamination to be a salmon-smoking processing factory in Scotland.

Food Standards Scotland wouldn’t name the company or answer questions about the incident from Food Safety News.

Instead, a spokesperson said: “This is an ongoing outbreak of Listeria monocytogenes and, as yet, no definitive source of contamination has been found. Investigations to determine the root cause continue. Investigations of any outbreaks of foodborne illness will comprise both patient questionnaires and sampling of products.

“Local authorities are responsible for working on mitigations with any implicated businesses, and FSS, alongside partners the UK Health Security Agency, Public Health Scotland, and the Food Standards Agency, have been involved in raising awareness of the outbreak with consumers, most recently with targeted messaging to vulnerable groups.”

There have been 14 confirmed Listeria monocytogenes cases in just under two years. At least 10 sick people are above 65 years old, and one was a pregnant woman.

Three people older than 65 have died and for two Listeria monocytogenes was a contributory cause of death. All cases had underlying health conditions.

Of the linked cases of listeriosis since October 2020, eight have been identified since January 2022. The majority of them reported eating ready-to-eat smoked fish.

Challenging incident

Products sold by the unnamed implicated company have all been within the maximum permitted level set in legislation.

The limit of 100 Colony Forming Units per gram (CFU/g) applies to foods placed on the market, during the product’s shelf-life.

Businesses that produce foods that can support the growth of Listeria are expected to show, to the satisfaction of authorities, that the product will not exceed 100 CFU/g throughout the shelf-life. Or, they must prove absence in 25 grams before the food has left their control.

“Food law is written on the basis of reducing risk as far as is reasonably practicable. It does not equate to an absence of risk, but an acceptance that residual risk will remain. Listeria is ubiquitous in the environment, and there is no stage in the production of cold smoked salmon that can eradicate the organism. Therefore, it is virtually impossible to reduce the risk to zero,” said Food Standards Scotland.

Controls are focused on good hygiene practices to minimize the risks of contamination and ensuring shelf life does not allow the pathogen to reach levels capable of causing illness. However, epidemiological data has shown that doses as low as 8 CFU/g can cause illness in vulnerable consumers susceptible to foodborne disease.

Given the product is compliant with microbiological regulatory limits yet still poses a significant risk to vulnerable consumers, authorities said it is critical that interventions ensure effective enforcement of food safety controls as well as public health messaging which enables people to understand the risks.

Advice to people over the age of 65, those who are pregnant or have weakened immune systems is that they should thoroughly cook ready-to-eat smoked fish before eating it. The warning covers chilled smoked fish products that would not normally be cooked at home before being eaten.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2022/11/fatal-listeria-outbreak-linked-to-scottish-fish-processor/feed/ 0
England and Wales see Listeria infection decline https://www.foodsafetynews.com/2022/10/england-and-wales-see-listeria-infection-decline/ https://www.foodsafetynews.com/2022/10/england-and-wales-see-listeria-infection-decline/#respond Fri, 28 Oct 2022 04:03:00 +0000 https://www.foodsafetynews.com/?p=220226 The number of Listeria infections fell in 2020 in England and Wales, according to recently released data. In total, 124 cases of listeriosis were reported in England and Wales in 2020, which is the lowest amount in several years. In 2019, 144 cases were recorded. There were two outbreaks in England. One was a national... Continue Reading

]]>
The number of Listeria infections fell in 2020 in England and Wales, according to recently released data.

In total, 124 cases of listeriosis were reported in England and Wales in 2020, which is the lowest amount in several years. In 2019, 144 cases were recorded.

There were two outbreaks in England. One was a national epidemic with four cases associated with smoked salmon. Two people died. The other caused two illnesses from 2018 to 2020 and was linked to prepacked sandwiches served in hospitals.

Surveillance of listeriosis in England and Wales is coordinated by the Gastrointestinal Infections and Food Safety (One Health) Division at the UK Health Security Agency (UKHSA). New cases are reported by local clinical laboratories, and health protection teams and by the referral of Listeria monocytogenes isolates to the Gastrointestinal Bacteria Reference Unit (GBRU) for whole genome sequencing (WGS).

Incidence rates were highest in people aged 80 years and older.

Often a serious infection
Overall, women were more affected than men. However, reported cases among men aged 60 to 69 were four times higher than in women in this age bracket. Of 21 cases in people aged 10 to 39, 19 were female and 16 were associated with pregnancy.

Pregnancy-associated infections accounted for a sixth, or 25 cases, which was a higher percentage than in previous years. More than a third of such cases resulted in stillbirth or miscarriage.

Overall, 29 people died and 17 had listeriosis recorded as a cause of death on the death certificate.

Incidence varied geographically, with the lowest in the North West and the highest in the East Midlands. In Wales, eight cases were reported.

October was the peak month for listeriosis reporting in 2020, with no outbreak influence. In 2019, case numbers peaked in May, with one outbreak influencing this finding.

Between January and October 2020, an outbreak was detected in England involving four people, including a pregnancy-related case. One sick person reported consuming salmon trimmings and smoked salmon slices purchased from a UK supermarket chain.

Whole genome sequencing analysis of food isolates from smoked salmon in an EU country identified the outbreak strain. Samples were traced back to a salmon supplier in the UK that distributed products to the retailer reported by one patient.

Listeriosis is a rarely reported disease in England and Wales but the outcome of infection in pregnancy-related cases remains severe, said, officials.

“Two national outbreaks were traced back to high-risk foods for listeriosis. As a predominantly foodborne infection, awareness of high-risk foods for vulnerable groups is vital. It remains imperative that sporadic cases of illness and clusters of the disease continue to be monitored and investigated to inform the continued risk assessment of the food chain.”

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2022/10/england-and-wales-see-listeria-infection-decline/feed/ 0
Smoked salmon behind Norwegian Listeria outbreak https://www.foodsafetynews.com/2022/10/smoked-salmon-behind-norwegian-listeria-outbreak-with-4-ill/ https://www.foodsafetynews.com/2022/10/smoked-salmon-behind-norwegian-listeria-outbreak-with-4-ill/#respond Thu, 20 Oct 2022 04:04:00 +0000 https://www.foodsafetynews.com/?p=219899 Smoked salmon has been linked to a Listeria outbreak in Norway that has sickened four people. Patient samples were taken between February and August this year and all ill people were hospitalized. Those affected are aged between 50 and 90 years old. The patients are two women and two men who live in Nordland, Trøndelag,... Continue Reading

]]>
Smoked salmon has been linked to a Listeria outbreak in Norway that has sickened four people.

Patient samples were taken between February and August this year and all ill people were hospitalized.

Those affected are aged between 50 and 90 years old. The patients are two women and two men who live in Nordland, Trøndelag, Oslo and Viken.

The Norwegian Institute of Public Health (FHI) said bacteria with the same genetic profile have been found in samples from all four patients, which indicates they were infected by a common source. There is also one suspected case.

Troll Salmon has recalled smoked trout and smoked salmon due to possible Listeria monocytogenes after the pathogen was found in the production environment.

FHI, local health services and microbiological laboratories, the Norwegian Food Safety Authority (Mattilsynet) and Veterinary Institute investigated whether patients had a common source of infection.

Three of four patients interviewed by the Norwegian Food Safety Authority said they ate smoked salmon or smoked trout before they became ill and two of them named smoked salmon from the same producer.

Detected Listeria does not match outbreak strain
Listeria had been found at low levels in a product from Troll Salmon earlier in the year. This sample was a routine test taken as part of the Norwegian Food Safety Authority’s monitoring program for ready-to-eat products in 2022. Officials said the amount of Listeria in the sample was so low that it posed no health risk.

After an inspection at Troll Salmon, several environmental samples were analyzed at the Veterinary Institute. Listeria monocytogenes was found in some of them but isolates did not match the outbreak strain.

However, the Norwegian Food Safety Authority told the company to remove several products from the market.

The recall affects certain batch numbers of sliced smoked trout with pack sizes 250-grams, 200-grams and 100-grams and sliced smoked salmon 250-grams, 120-grams and 100-grams. Products have expiry dates from Oct. 17 to Nov. 10, 2022.

Almost 20,000 packs were sent to retail chains Rema 1000, Coop, and NorgesGruppen across the country or sold online.

Troll Salmon advised consumers who had bought the products to throw them away or return them to the place of purchase. The company is taking steps to find the source of the outbreak strain and extra cleaning of the site and equipment has been carried out.

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalled product and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2022/10/smoked-salmon-behind-norwegian-listeria-outbreak-with-4-ill/feed/ 0
Researchers draw attention to Listeria problem in fish https://www.foodsafetynews.com/2022/05/researchers-draw-attention-to-listeria-problem-in-fish/ https://www.foodsafetynews.com/2022/05/researchers-draw-attention-to-listeria-problem-in-fish/#respond Wed, 04 May 2022 04:01:27 +0000 https://www.foodsafetynews.com/?p=214229 More than 20 Listeria outbreaks have been linked to salmon products in Germany in the space of a decade, according to a study. Researchers identified 22 listeriosis outbreaks between 2010 and 2021 that were likely associated with eating smoked and graved salmon products. Many of them also affected people in other countries. Eight outbreaks include cases... Continue Reading

]]>
More than 20 Listeria outbreaks have been linked to salmon products in Germany in the space of a decade, according to a study.

Researchers identified 22 listeriosis outbreaks between 2010 and 2021 that were likely associated with eating smoked and graved salmon products. Many of them also affected people in other countries. Eight outbreaks include cases in 2021 and are assumed to be ongoing.

In Germany, 228 patients were identified. Of 50 deaths reported, 17 were confirmed to have died from listeriosis. The number of people sick in the outbreaks ranged from two to 37 with a median of eight.

Smoked and graved salmon products contaminated with Listeria monocytogenes pose a serious risk for listeriosis infection in Germany, found the study published in the journal Emerging Microbes and Infections.

Researchers said uncooked salmon products are high risk foods frequently contaminated with Listeria monocytogenes and it was a significant and preventable public health problem.

“To minimize the risk of infection for consumers, food producers need to improve hygiene measures and reduce the entry of pathogens into food processing. Furthermore, susceptible individuals should be better informed of the risk of acquiring listeriosis from consuming smoked and graved salmon products,” according to the research report.

Scale of problem
The study included 166 Listeria monocytogenes isolates from fish and fish processing environments, sampled during official food controls between 2011 and 2021 and 259 clinical isolates from patients.

Within each of the 22 outbreaks, a close genetic relationship was found between the patient Listeria monocytogenes isolates and isolates from salmon products or associated processing equipment.

Researchers said the presence of closely related isolates from food monitoring provides strong microbiological evidence that sources for the outbreaks were smoked and/or graved salmon products.

More than 75 clinical isolates have been identified in 15 other countries that are closely related to isolates from 12 of the outbreaks described. Trade of contaminated salmon products between EU countries is also associated with some of the German outbreaks.

Interviews on food consumption and shopping behavior included 27 patients or their relatives from 13 outbreaks. Of these, 22 reported either eating salmon, smoked or graved salmon or smoked fish.

In a food consumption survey for outbreak investigations in Germany, 24 percent of healthy over 65-year-old respondents stated they had eaten smoked or graved salmon in the two weeks before becoming ill.

Results from patient interviews provide convincing epidemiological evidence and support the causal relationship between listeriosis outbreaks and the consumption of salmon, said researchers.

Risk management required
From 2018 to 2020, 27 percent of all listeriosis cases in Germany with suspected food vehicles were likely caused by smoked or graved salmon products. Considering that for another 1,407 cases no vehicle has been identified, it is reasonable to assume that many of these could also be caused by such products, said researchers.

They added that because of the higher listeriosis risk, the products should not be offered to vulnerable populations, such as immunosuppressed patients and older people in healthcare facilities despite the positive health effects of fish.

Persistent occurrence of cases indicates continuous contamination in production facilities, said researchers.

“Producers of smoked and graved salmon need to become more aware of their food safety responsibilities with regard to Listeria and intensify their efforts to minimize the entry, spread and persistence of the pathogen in the production environment and thus the contamination of products,” according to the report.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2022/05/researchers-draw-attention-to-listeria-problem-in-fish/feed/ 0
Washington state seafood processor accused of selling adulterated fish products https://www.foodsafetynews.com/2022/03/washington-state-seafood-processor-accused-of-selling-adulterated-fish-products/ https://www.foodsafetynews.com/2022/03/washington-state-seafood-processor-accused-of-selling-adulterated-fish-products/#respond Thu, 10 Mar 2022 05:00:56 +0000 https://www.foodsafetynews.com/?p=212629 The United States has filed a complaint to stop a seafood processor in Monroe, WA, from processing and selling adulterated seafood products, the Justice Department announced. The civil complaint filed March 9 asks for a  permanent injunction at the request of the U.S. Food and Drug Administration, charging Diane Zollinger, through her business, Felix Custom... Continue Reading

]]>
The United States has filed a complaint to stop a seafood processor in Monroe, WA, from processing and selling adulterated seafood products, the Justice Department announced.

The civil complaint filed March 9 asks for a  permanent injunction at the request of the U.S. Food and Drug Administration, charging Diane Zollinger, through her business, Felix Custom Smoking, with violating the Federal Food, Drug and Cosmetic Act (FDCA) by distributing adulterated ready-to-eat seafood products, including fish jerky and cold- and hot-smoked salmon.

The complaint says  Zollinger sells products directly to consumers from her business and at farmers’ markets. She also provides custom processing for fishermen and other wholesalers.

The complaint, which was filed in the U.S. District Court for the Western District of Washington, alleges that FDA inspectors visited Zollinger’s facility in 2021 and found a significant infestation of flies and other filthy conditions that can create an ideal environment for the growth of harmful bacteria, such as Listeria monocytogenes. Food contaminated with Listeria can cause symptoms such as diarrhea and vomiting in healthy adults. For vulnerable consumers — including pregnant women, the elderly, and the immune-compromised — Listeria infection has serious effects, such as stillbirths, miscarriages, and death.

The complaint further alleges that FDA inspectors took multiple samples at Zollinger’s facility and confirmed the presence of Listeria monocytogenes in and around food preparation areas. According to the complaint, genetic testing showed the same strain of Listeria had been present in the facility since at least 2018, and a sample of seafood from one of Zollinger’s customers also showed the same strain.

The FDA issued a public health alert warning against purchasing or eating Felix Custom Smoking seafood. The United States now seeks an injunction that would require Zollinger to eliminate Listeria monocytogenes at her facility, make sanitation improvements and comply with federal food safety regulations before processing or distributing any more seafood.

“Food processors must ensure the safety of their products,” said Principal Deputy Assistant Attorney General Brian M. Boynton, head of the Justice Department’s Civil Division. “The department will continue to work closely with FDA to stop the distribution of contaminated food.”

“The Western District of Washington has seen all too vividly what happens when adulterated food makes it into our food supply,” said U.S. Attorney Nick Brown for the Western District of Washington. “Whether it is E.coli in ground beef or orange juice or, as alleged in this case, dangerous bacteria in smoked salmon, we count on the FDA’s inspectors to keep us and our families safe.”

Trial Attorney Sarah Williams of the Justice Department’s Consumer Protection Branch is handling the case with the assistance of Assistant U.S. Attorneys Kerry Keefe and Kayla Stahman in the Western District of Washington and Assistant Chief Counsel Lauren Fash of the FDA’s Office of the Chief Counsel.

The claims made in the complaint are allegations that, if the case were to proceed to trial, the government must prove by a preponderance of the evidence.

Additional information about the Consumer Protection Branch and its enforcement efforts may be found at http://www.justice.gov/civil/consumer-protection-branch.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2022/03/washington-state-seafood-processor-accused-of-selling-adulterated-fish-products/feed/ 0
Norwegian controls on RTE food good, but issues found https://www.foodsafetynews.com/2021/02/norwegian-controls-on-rte-food-good-but-issues-found/ https://www.foodsafetynews.com/2021/02/norwegian-controls-on-rte-food-good-but-issues-found/#respond Fri, 12 Feb 2021 05:03:02 +0000 https://www.foodsafetynews.com/?p=201015 A remote audit has found that Norway complies with European hygiene requirements for ready-to-eat (RTE) food but there are areas for improvement. The EFTA Surveillance Authority (ESA) findings follow an assessment during 11 days in October 2020. The European Free Trade Association (EFTA) has jurisdiction in Iceland, Liechtenstein, Norway and Switzerland. ESA looked at how Norway implements European... Continue Reading

]]>
A remote audit has found that Norway complies with European hygiene requirements for ready-to-eat (RTE) food but there are areas for improvement.

The EFTA Surveillance Authority (ESA) findings follow an assessment during 11 days in October 2020. The European Free Trade Association (EFTA) has jurisdiction in Iceland, Liechtenstein, Norway and Switzerland.

ESA looked at how Norway implements European Economic Area (EEA) food hygiene requirements for RTE foods such as cheese, cured meats and smoked salmon.

A caterer that makes RTE meals for in-flight services, a dairy producing cheese from unpasteurized milk, a salad and sandwich producer, four fishery sites, one meat product plant ,and the National Reference Laboratory (NRL) for food pathogens were included in the audit.

The ESA noted conclusions of the remote audit are limited in certain aspects because the team was unable to verify authority activities at the establishment level. Verification may be needed in the future when travel is permitted.

Risk based controls assessed
The Norwegian Food Safety Authority (Mattilsynet) is developing a new model for risk based official controls. Frequency of current official controls basically remained the same from one year to the next and RTE establishments received one visit each year.

The audit team reviewed authority actions during an outbreak of Listeria monocytogenes. No inspection or document control was carried out at the retail level as described in the guidance and no follow-up inspection was performed to see how much product had been returned to the producer despite very high levels of Listeria in the recalled batch.

The same business failed to inform authorities of positive Listeria monocytogenes results in brine used to produce the affected batch, which had been detected months earlier. No enforcement measures were taken when authorities became aware of this information.

Auditors said the measures taken in relation to some non-compliances were weak as long periods were given for corrective actions and follow-up was not always adequate.

The current approach is not paying enough attention to HACCP based programs and microbiological requirements in EU regulation 2073/2005. In an establishment reviewed by the audit team, the site had been operating for years with no food safety procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. It had only recently been told to correct this non-compliance within three months, which was extended for a further three months.

Some authorities did not fully understand the technical microbiological requirements for RTE foods. Two inspectors considered the requirement for sampling processing areas and equipment for Listeria monocytogenes was met if only brine was sampled and not all staff were aware environmental sampling should occur during production rather than after cleaning of the premises.

Business registration
The system for registration and approval of establishments is generally working well. However, guidance is not always followed and has resulted in non-approved sites placing food on the market and product being transported between factories with no identification mark.

Auditors reviewed how one department implemented the process for a recently approved RTE food establishment. Following the food business owner’s application, the authority did an onsite visit and granted conditional approval for three months. However, this approval came five weeks after production had started. During this period, the establishment placed food on the market with an identification mark.

The recently approved RTE establishment was given the approval number of the site it replaced. However, authorities confirmed there was a period when both were operating and using the same identification mark with product transported from one plant to the other for marking.

The audit team made five recommendations including authorities should ensure an establishment subject to approval does not operate unless this has been granted, check that food firms apply an identification mark before items leave the site of production, and when non-compliances are identified action is taken to ensure the operator solves the situation and prevents it from happening again.

In response, Mattilsynet said there are plans to revise the control template for approval of food businesses by April 2021. Guidance on the description of using an identification mark when an establishment is moving to a new premises will also be looked at by October 2021.

Findings from the remote audit will be presented to regional officials where it will be emphasized that in the case of non-compliance, it is important to decide proportional measures and time limits. A focus will also be on the importance of follow-up by verifying non-compliances are corrected within a defined period.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2021/02/norwegian-controls-on-rte-food-good-but-issues-found/feed/ 0
Germany warns of salmon linked to Listeria infections https://www.foodsafetynews.com/2021/01/germany-warns-of-salmon-linked-to-listeria-infections/ https://www.foodsafetynews.com/2021/01/germany-warns-of-salmon-linked-to-listeria-infections/#respond Tue, 26 Jan 2021 05:03:55 +0000 https://www.foodsafetynews.com/?p=200530 A significant proportion of listeriosis cases in Germany are caused by eating smoked or cured salmon products, according to the Robert Koch-Institut (RKI). A total of 22 cross-federal state outbreaks of listeriosis have evidence pointing to smoked or cured salmon products as the cause of infections. This includes 15 illnesses from 2010 to 2015 and... Continue Reading

]]>
A significant proportion of listeriosis cases in Germany are caused by eating smoked or cured salmon products, according to the Robert Koch-Institut (RKI).

A total of 22 cross-federal state outbreaks of listeriosis have evidence pointing to smoked or cured salmon products as the cause of infections. This includes 15 illnesses from 2010 to 2015 and 41 in both 2019 and 2020.

These outbreaks include 236 clinical Listeria monocytogenes isolates and 208 cases of listeriosis could be assigned to these isolates.

Patients were diagnosed between 2010 and 2020. This past year 41 people got sick in 14 of the 22 outbreaks which suggests that the sources of infection persist and outbreaks are ongoing.

Matching product and patient samples
The number affected in the outbreaks ranges from two to 35 people. Patients were 0 to 99 years old and 110 males and 98 females were affected. Four pregnancy-associated illnesses were reported. Forty-four people were reported to the RKI as deceased, of which 17 died directly or indirectly from listeriosis.

Analysis of Listeria monocytogenes isolates from smoked or cured salmon products has found they are a close match to those from outbreak patients.

The genome sequences of clinical Listeria monocytogenes isolates are closely related within the individual outbreaks, so it can be assumed that patients were infected by a common source.

However, clinical isolates of the 22 outbreaks are not very closely related, which indicates they are probably caused by smoked or cured salmon products from different origins, according to the report.

In 2018, there were 701 invasive listeriosis infectionsreported in Germany compared to 591 for 2019.

Eleven of the outbreaks also involved illness in 17 other European countries including Great Britain, according to data from the Epidemic Intelligence Information System of the European Centre for Disease Prevention and Control (ECDC). This is not unexpected, as smoked or cured salmon products are produced, processed and sold internationally, according to the report.

A total of 21 patients or their relatives from 12 outbreaks have been questioned about food consumption and shopping behavior. Of these, 19 had eaten smoked salmon or smoked fish in the two weeks before the onset of disease. This is significantly more than would be expected in the general population.

In a survey used for outbreak investigations by the RKI, 24 percent of healthy respondents stated they had consumed smoked salmon two weeks prior to being asked.

Challenging situation
Individual outbreaks mostly involve infections during a long period of time. Under-reporting is to be expected for all listeriosis outbreaks, because not all patients are diagnosed and isolates from diagnosed cases are not always sent to the laboratory at RKI.

It can be assumed that the number of illnesses in the 22 outbreaks in Germany is significantly higher, said RKI.

Persistent occurrence of cases in the outbreaks described is an indication that there is contamination in production facilities and further illnesses are to be expected. It is not yet clear at which plants and processing steps the contamination occurs that causes the illnesses in Germany, according to RKI and BfR.

In September 2020, the Federal Institute for Risk Assessment (BfR) highlighted the risks of consuming smoked fish because of Listeria.

Raw, smoked or cured fish products and seafood such as sushi, sashimi, oysters, cold or hot smoked fish and cured fish such as graved salmon are frequently contaminated with Listeria. In total, 7 percent to 18 percent of the samples of cold-smoked or cured fish products examined by food monitoring authorities in Germany between 2007 and 2017, and 3 percent to 9 percent of hot-smoked fish products contained Listeria monocytogenes.

The BfR recommends that people who have an increased risk of developing listeriosis should only eat fish or seafood that has been thoroughly heated.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2021/01/germany-warns-of-salmon-linked-to-listeria-infections/feed/ 0
Listeria risk prompts recall of dozens of smoked salmon products https://www.foodsafetynews.com/2019/12/listeria-risk-prompts-recall-of-dozens-of-smoked-salmon-products/ https://www.foodsafetynews.com/2019/12/listeria-risk-prompts-recall-of-dozens-of-smoked-salmon-products/#respond Thu, 12 Dec 2019 05:02:06 +0000 https://www.foodsafetynews.com/?p=190740 Retailers in several states received cold smoked salmon that is now under recall because of positive test results for Listeria bacteria. Operations at the implicated production plant are suspended. Catsmo LLC of Wallkill, NY, posted the recall of an unrevealed amount of salmon products after government tests showed contamination. No confirmed illnesses had been reported... Continue Reading

]]>
Retailers in several states received cold smoked salmon that is now under recall because of positive test results for Listeria bacteria. Operations at the implicated production plant are suspended.

Catsmo LLC of Wallkill, NY, posted the recall of an unrevealed amount of salmon products after government tests showed contamination. No confirmed illnesses had been reported as of the posting of the notice on the Food and Drug Administration’s website.

There is concern that some consumers may have the recalled fish in their homes because many of the products have not yet reached their expiration dates.

“The potential for contamination is a result of a routine FDA environmental sampling and analysis,” according to the recall notice. “. . . Consumers who have purchased the recalled product are urged to return it to the place of purchase for a full refund.”

In the recall statement, company officials reported they are conducting “an extensive corrective action plan and verification program so production can resume as soon as possible.”

Catsmo reported distributing the recalled cold smoked salmon to retailers and through “direct delivery” in 10 states and Washington D.C. The states are New York, Connecticut, New Jersey, Minnesota, North Carolina, Florida, Virginia, Massachusetts, Illinois and Pennsylvania.

The recalled product comes in vacuum-sealed plastic packages in whole fillets or specialty cuts. Some are plain, others are flavored. Package sizes vary from 4 ounce to 8 ounce to 1 pound.

Package markings of the recalled products are indicated in the table below.

Consumers with questions may contact the company at 845-895-2296.

Batch/Lot
(indicated on label)

Product Description
(INDICATED ON LABEL)

Expiration Date
(indicated on label)

7408 NOVA SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7409 DANIEL BOULUD SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7409 GOLD SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7412 GOLD SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7414 SCOTTISH SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7414 LOIN SMOKED SALMON 12/15/19 OR 12/16/19
7415 SCOTTISH WHOLE NO SKIN SMOKED SALMON 12/15/19 OR 12/16/19
7415 GOLD WHOLE SMOKED SALMON 12/15/19 OR 12/16/19
7415 PASTRAMI WHOLE SMOKED SALMON 12/15/19 OR 12/16/19
7415 SCOTTISH WHOLE SMOKED SALMON 12/15/19 OR 12/16/19
7417 1lb SCOTTISH SMOKED SALMON 12/11/2019
7417 4oz SCOTTISH SMOKED SALMON 12/11/2019
7417 PASTRAMI SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7420 4oz PASTRAMI SMOKED SALMON 12/11/2019
7420 4oz ORGANIC SMOKED SALMON 12/11/2019
7420 4oz DOUBLE SMOKED SALMON 12/11/2019
7420 4oz GOLD SMOKED SALMON 12/11/2019
7420 4oz GRAVELOX SMOKED SALMON 12/11/2019
7420 GOLD SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7421 BOURBON PEPPER SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7421 GOLD SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7424 8oz DANIEL BOULUD BAJA SMOKED SALMON 12/11/2019
7424 8oz DANIEL BOULUD HIGHLAND SMOKED
SALMON
12/11/2019
7424 GOLD SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7427 FIRST COURSE SLICED SMOKED SALMON 12/15/19 OR 12/16/19
7430 NOVA WHOLE SMOKED SALMON 12/15/19 OR 12/16/19
7430 SCOTTISH WHOLE SMOKED SALMON 12/15/19 OR 12/16/19
7432 8oz PASTRAMI SMOKED SALMON 12/11/2019
7432 4oz GOLD SMOKED SALMON 12/11/2019
7432 4oz RED BEET SMOKED SALMON 12/11/2019
7432 4oz BOURBON PEPPER SMOKED SALMON 12/11/2019
7432 4oz IRISH SMOKED SALMON 12/11/2019
7432 4oz GRAVELOX SMOKED SALMON 12/11/2019
7432 4oz ORGANIC SMOKED SALMON 12/11/2019

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalled products and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop.

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses.

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2019/12/listeria-risk-prompts-recall-of-dozens-of-smoked-salmon-products/feed/ 0
Salmon recalled in 23 states because of danger of botulism poisoning https://www.foodsafetynews.com/2019/11/salmon-recalled-in-23-states-because-of-danger-of-botulism-poisoning/ https://www.foodsafetynews.com/2019/11/salmon-recalled-in-23-states-because-of-danger-of-botulism-poisoning/#respond Fri, 08 Nov 2019 00:30:26 +0000 https://www.foodsafetynews.com/?p=189673 Following laboratory tests, a Maine company is recalling cold smoked salmon because of a risk of botulism poisoning. Mill Stream Corp. shipped the fish to 23 states and sold it online. “The recall was initiated because the product’s water phase salt (WPS) tested below 3.5 percent. This was discovered upon re-review of laboratory certificates, which... Continue Reading

]]>
Following laboratory tests, a Maine company is recalling cold smoked salmon because of a risk of botulism poisoning. Mill Stream Corp. shipped the fish to 23 states and sold it online.

“The recall was initiated because the product’s water phase salt (WPS) tested below 3.5 percent. This was discovered upon re-review of laboratory certificates, which were found to have incorrectly reported WPS levels,” according to the company’s recall notice posted on the Food and Drug Administration website.

Although no illnesses had been reported as of the posting of the recall notice, the company warned consumers to not use the recalled Sullivan Harbor Farm cold smoked salmon “even if it does not look or smell spoiled.”

Because of the improper water phase salt level the fish has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death in the form of botulism poisoning.

Mill Stream Corp. sold the salmon frozen, but some retailers may have thawed it, increasing the danger. 

“Labeling instructions state to keep refrigerated at or below 38 degrees F and that the product may be frozen. Because the WPS is under 3.5 percent the product must remain frozen until ready to consume. Product stored in the refrigerator after thawing has the potential to be contaminated with Clostridium botulinum,” according to the recall notice.

“If a consumer has refrigerated product subject to the recall, they should dispose of it immediately even if it does not look or smell spoiled.”

The company did not provide photos of the salmon products or labels with the recall notice.

The recalled fish was sold between March 6 and Sept. 17 in vacuum sealed packages in the following sizes: whole salmon side, 2 lb., 1 lb., 8 oz., and 4 oz.  The affected product is marked with the following lot numbers marked on the back of the packages: 

  • 7049
  • 7050 
  • 7051 
  • 7052 
  • 7054 
  • 7056 
  • 7058 
  • 7060 
  • 7062
  • 7066

The smoked salmon was sold and distributed in Maine, Massachusetts, Vermont, Rhode Island, New York, Connecticut, Pennsylvania, New Jersey, Ohio, Utah, Iowa, Tennessee, Minnesota, Colorado, Florida, Arizona, Wisconsin, Washington, Georgia, Illinois, Virginia, Mississippi and Texas. The products sold were through retail, wholesale and online orders.

Consumers with questions may contact the company at 207-266-0621

About botulism
While a variety of illnesses can result from eating under-processed food, one of the most dangerous is botulism poisoning. Untreated, botulism can paralyze the muscles needed for breathing, resulting in sudden death.

Anyone who has eaten any recalled products and developed signs of botulism poisoning should immediately seek medical attention, according to the U.S. Centers for Disease Control and Prevention (CDC).

“In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, symptoms can begin as soon as 6 hours after or up to 10 days later,” according to the CDC website.

The symptoms of botulism may include some of all of the following: double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, difficulty breathing, a thick-feeling tongue, dry mouth, and muscle weakness. People with botulism poisoning may not show all of these symptoms at once.

These symptoms result from muscle paralysis caused by the toxin. If untreated, the disease may progress, and symptoms may worsen to cause paralysis of specific muscles, including those used in breathing and those in the arms, legs, and the body from the neck to the pelvis area.

Editor’s note: At this time, the credibility of the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) is not to be trusted. Both agencies have shown a reckless disregard for the public’s right to know, and their reliability going forward remains suspect.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2019/11/salmon-recalled-in-23-states-because-of-danger-of-botulism-poisoning/feed/ 0
Smoked salmon linked to 2 deaths in Australia https://www.foodsafetynews.com/2019/07/smoked-salmon-linked-to-2-deaths-in-australia/ https://www.foodsafetynews.com/2019/07/smoked-salmon-linked-to-2-deaths-in-australia/#respond Thu, 25 Jul 2019 04:03:35 +0000 https://www.foodsafetynews.com/?p=186542 Two people have died in Australia from Listeria infections after eating smoked salmon. The Australian Government Department of Health is investigating three Listeria infections in Victoria, Queensland and New South Wales. The illnesses were in people more than 70 years old that had significant underlying health conditions. The two deaths occurred in New South Wales and Victoria.... Continue Reading

]]>
Two people have died in Australia from Listeria infections after eating smoked salmon.

The Australian Government Department of Health is investigating three Listeria infections in Victoria, Queensland and New South Wales. The illnesses were in people more than 70 years old that had significant underlying health conditions. The two deaths occurred in New South Wales and Victoria.

Investigations have implicated smoked salmon as the likely source but officials did not name a specific company or brand. Local media reported the salmon came from Tasmania.

Dr. Mark Veitch, director of the Public Health Service in Tasmania, said health warnings are aimed at people at increased risk such as the elderly, pregnant women, newborn babies, and people who have weakened immune systems through cancer or transplants.

“These people are at much higher risk of a Listeria infection than other people and therefore should avoid foods that may contain small amounts of listeria. People who are otherwise healthy and not pregnant are at very low risk of Listeria,” he said.

“There has been no evidence that any product having been released for sale containing more Listeria than food standards stipulate. This is why there has been no food recall, and why people who are not in a risk category do not need to avoid these foods. All three interstate cases of Listeria infection have been elderly and had existing health conditions that put them at increased risk.”

In Australia around 150 people are hospitalized with listeriosis and about 15 die each year.

Outbreaks have been associated with rockmelon (cantaloupe), delicatessen meats, raw milk, soft cheeses, pre-prepared salads, unwashed raw vegetables, paté, cold diced chicken and pre-cut fruit and fruit salad.

For those with a weakened immune system or who are pregnant, the best way to avoid Listeria is to eat freshly cooked or freshly prepared food.

Most people exposed to Listeria develop only mild symptoms but illness can be severe in those most at-risk. These people include pregnant women and their unborn or newborn babies, the elderly, and people with immune systems weakened by illness or medication.

Symptoms can include fever, muscle aches, and sometimes nausea and diarrhea. They usually start between three to 70 days with an average of 21 days after eating food contaminated with the bacteria.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2019/07/smoked-salmon-linked-to-2-deaths-in-australia/feed/ 0
Publix recalls Biltmore brand smoked salmon for Listeria risk https://www.foodsafetynews.com/2019/05/publix-recalls-biltmore-brand-smoked-salmon-for-listeria-risk/ https://www.foodsafetynews.com/2019/05/publix-recalls-biltmore-brand-smoked-salmon-for-listeria-risk/#respond Mon, 13 May 2019 04:00:27 +0000 https://www.foodsafetynews.com/?p=183937 State tests by Florida inspectors spurred officials with the Publix grocery store chain to recall Biltmore branded smoked salmon because of the risk of Listeria monocytogenes. The implicated fish was not sold in GreenWise stores, according to the recall notice on the Publix website. As of May 12, the recall notice had not been posted... Continue Reading

]]>
State tests by Florida inspectors spurred officials with the Publix grocery store chain to recall Biltmore branded smoked salmon because of the risk of Listeria monocytogenes.

The implicated fish was not sold in GreenWise stores, according to the recall notice on the Publix website. As of May 12, the recall notice had not been posted by the Food and Drug Administration. Seven Seas International LLC USA of St. Petersburg, FL, supplied Publix with the sockeye salmon.

The Listeria problem “was discovered through routine regulatory testing conducted by the Florida Department of Agriculture and Consumer Services,” according to the recall notice.

“Consumers who have purchased this product are being advised not to consume it and return it to the store where it was originally purchased for a full refund,” the recall states.

“Customers who have additional questions or concerns may contact Seven Seas International LLC USA at 888-627-5668 or visit their website at www.7siusa.com.”

To determine whether they have the recalled salmon in their homes, consumers should look for the following label information:

  • Product Name: Biltmore Smoked Sockeye Salmon 
  • GTIN #: 007-36211-88774
  • Lot Code/Best By Date: 41 CM/May 23 2019

Information about Listeria monocytogenes
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any of the recalled product and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled product should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn or even stillbirth.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2019/05/publix-recalls-biltmore-brand-smoked-salmon-for-listeria-risk/feed/ 0
Romanian agency clamps down after Listeria in salmon recalls https://www.foodsafetynews.com/2019/02/romanian-agency-clamps-down-after-listeria-in-salmon-recalls/ https://www.foodsafetynews.com/2019/02/romanian-agency-clamps-down-after-listeria-in-salmon-recalls/#respond Tue, 19 Feb 2019 05:01:28 +0000 https://www.foodsafetynews.com/?p=181205 The Romanian food safety agency has stepped up controls after repeated recalls of fish products because of Listeria. Eight recalls have been issued since the start of this year for Listeria in salmon involving retailers such as Auchan, Kaufland and Carrefour. The National Sanitary Veterinary and Food Safety Authority (ANSVSA) commissioned enhanced controls following the... Continue Reading

]]>
The Romanian food safety agency has stepped up controls after repeated recalls of fish products because of Listeria.

Eight recalls have been issued since the start of this year for Listeria in salmon involving retailers such as Auchan, Kaufland and Carrefour.

The National Sanitary Veterinary and Food Safety Authority (ANSVSA) commissioned enhanced controls following the incidents. The agency has not reported any related illnesses.

During these checks, samples were taken from different batches of finished items and from areas of production and packaging of finished products with processed samples sent to laboratories for analysis. Results showed the presence of Listeria monocytogenes in smoked salmon fillet finished product samples from two unnamed fish processing units.

Health inspection teams went to these establishments and ordered the suspension of the smoked salmon fillet production lines. They detained 134 kilograms of products and imposed sanctions totaling 42,000 Romanian Leu ($10,000 U.S.).

Recall from Ocean Fish SRL. Click to enlarge

Recalls have been made based on distribution lists provided by the two fish processing units. Almost 100 kilograms have been withdrawn from the market and products have been destroyed.

Officials with ANSVSA said the recall of smoked salmon fillets from the two fish processing units is in progress and carried out under the supervision of its inspectors.

Ocean Fish SRL withdrew “Somon Afumat Blueshark” 100 gram packages with lot number 08032019 and an expiration date of March 8 sold at Kaufland last week.

Ocean Fish “File de somon afumat Norvegia” in 100-gram packages with lot number 22032019 and dated March 22 and “File de somon afumat Kids” in 50-gram packages with lot number 16032019 and dated March 16 were recalled from Auchan.

Negro 2000 SRL recall; click to enlarge.

Ocean Fish “File de somon afumat Kids 50g” and ‘Somon Afumat Blueshark” with the same dates and codes as above were also recalled from Carrefour.

“Pouce File de somon afumat” in 100-gram packages with expiry dates of Feb. 23 and March 1 sold at Auchan had previously been recalled.

The first incident in January saw Negro 2000 SRL recall “File de somon afumat in 140-gram packages with lot 51 C and dated Feb.4 from Carrefour.

Listeriosis is an infectious disease caused by the bacterium Listeria monocytogenes. The incubation period is usually one to two weeks but can vary between a few days up to three months. Pregnant women are about 20 times more likely to contract listeriosis than other healthy adults. Other high-risk groups include people older than 65, younger than 5, and people with suppressed immune systems.

(To sign up for a free subscription to Food Safety News, click here.) 

]]>
https://www.foodsafetynews.com/2019/02/romanian-agency-clamps-down-after-listeria-in-salmon-recalls/feed/ 0
Test shows Listeria monocytogenes in smoked salmon; recall underway https://www.foodsafetynews.com/2018/10/test-shows-listeria-monocytogenes-in-smoked-salmon-recall-underway/ https://www.foodsafetynews.com/2018/10/test-shows-listeria-monocytogenes-in-smoked-salmon-recall-underway/#respond Thu, 04 Oct 2018 04:01:21 +0000 https://www.foodsafetynews.com/?p=177104 Canadian food safety officials are investigating smoked salmon marketed by Monsieur Émile Smokehouse after government testing found Listeria monocytogenes in the company’s product. The Canadian Food Inspection Agency posted a recall of several smoked salmon products from the company. Some of the salmon is not packaged under any brand name. The rest of the recalled... Continue Reading

]]>
Canadian food safety officials are investigating smoked salmon marketed by Monsieur Émile Smokehouse after government testing found Listeria monocytogenes in the company’s product.

The Canadian Food Inspection Agency posted a recall of several smoked salmon products from the company. Some of the salmon is not packaged under any brand name. The rest of the recalled fish is packaged under the Monsieur Émile Smokehouse brand.

To view labels of additional products subject to this recall, please click on the above image.

As of Oct. 3, no illnesses had been confirmed in relation to the recalled smoked salmon. However, it can take more than two months after exposure for symptoms of Listeria infection to develop. The company reported it distributed the smoked salmon in Quebec.

A number of the recalled products do not have UPC numbers on their labels. Consumers can use the following information to identify the implicated salmon:    

Brand Name Common Name Size Code(s) on Product UPC
Monsieur Émile
Smokehouse
Smoked Salmon 70 g Meilleur avant” 03/10/18 (26218)
Meilleur avant” 05/10/18 (26418)
Meilleur avant” 08/10/18 (26718)
None
Monsieur Émile
Smokehouse
Smoked Salmon 85 g Meilleur avant” 03/10/18 (26218)
Meilleur avant” 04/10/18 (26318)
Meilleur avant” 05/10/18 (26418)
Meilleur avant” 08/10/18 (26718)
6 64732 00161 4
Monsieur Émile
Smokehouse
Smoked Salmon 165 g Meilleur avant” 03/10/18 (26218)
Meilleur avant” 04/10/18 (26318)
Meilleur avant” 05/10/18 (26418)
Meilleur avant” 08/10/18 (26718)
6 64732 00162 1
Monsieur Émile
Smokehouse
Smoked Salmon 250 g Meilleur avant” 08/10/18 (26718) None
Monsieur Émile
Smokehouse
Smoked Salmon 400 g Meilleur avant” 03/10/18 (26218) None
Monsieur Émile
Smokehouse
Smoked Salmon (slab) Variable Meilleur avant” 03/10/18 (26218)
Meilleur avant” 04/10/18 (26318)
Meilleur avant” 05/10/18 (26418)
Meilleur avant” 08/10/18 (26718)
None
Monsieur Émile
Smokehouse
Smoked Salmon (whole fillet) Variable Meilleur avant” 03/10/18 (26218)
Meilleur avant” 05/10/18 (26418)
Meilleur avant” 08/10/18 (26718)
None
Monsieur Émile
Smokehouse
Smoked Salmon (sliced fillet) Variable Meilleur avant” 03/10/18 (26218)
Meilleur avant” 04/10/18 (26318)
Meilleur avant” 05/10/18 (26418)
Meilleur avant” 08/10/18 (26718)
None
None Smoked Salmon (trims) None Meilleur avant” 03/10/18 (26218)
Meilleur avant” 04/10/18 (26318)
None

The company reported it distributed the smoked salmon in Quebec. The CFIA did not include any information on what specific entities received the fish.

“Consumers should not consume and distributors, retailers, and food service establishments such as hotels and restaurants should not sell or use the recalled products,” according to the recall notice. “Check to see if you have recalled products in your home or establishment. Recalled products should be thrown out or returned to the location where they were purchased.

“This recall was triggered by Canadian Food Inspection Agency test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products.”

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick, according to the CFIA. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. In severe cases of illness, people may die.

Pregnant women, the elderly, young children and people with weakened immune systems are particularly at risk of life-threatening infections. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2018/10/test-shows-listeria-monocytogenes-in-smoked-salmon-recall-underway/feed/ 0
Botulism risk prompts recall of Canadian smoked salmon https://www.foodsafetynews.com/2018/05/botulism-risk-prompts-recall-of-canadian-smoked-salmon/ https://www.foodsafetynews.com/2018/05/botulism-risk-prompts-recall-of-canadian-smoked-salmon/#respond Tue, 15 May 2018 04:01:49 +0000 https://www.foodsafetynews.com/?p=150795 Canadian officials are urging consumers to watch for signs of botulism poisoning if they have eaten certain Four Seasons Marketplace brand smoked salmon products.  Inspection activities prompted a recall of the company’s apple cider smoked salmon and vodka smoked salmon, according to the Canadian Food Inspection Agency (CFIA). The products may permit the growth of... Continue Reading

]]>
Canadian officials are urging consumers to watch for signs of botulism poisoning if they have eaten certain Four Seasons Marketplace brand smoked salmon products. 

Inspection activities prompted a recall of the company’s apple cider smoked salmon and vodka smoked salmon, according to the Canadian Food Inspection Agency (CFIA). The products may permit the growth of Clostridium botulinum.

“If you think you became sick from consuming one of these products, call your doctor. Check to see if you have the products in your home. If the products are in your home, do not consume them,” the CFIA recall notice warns.

“Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.”

Consumers can identify the recalled products by looking for the following label information:

  • Four Seasons Marketplace Apple Cider Smoked Salmon in various sized packages with best-before dates of “2018MA23” or “2018MA29″ and a UPC number beginning with 0204051; and
  • Four Seasons Marketplace, Vodka Smoked Salmon in various sized packages with a best-before date of “2018MA23” and a UPC number that begins with 0204028.

Botulism poisoning can paralyze muscles, including those used to breath, so if anyone who has eaten the recalled fish begins to have trouble breathing they should immediately seek medical attention.

Other symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking including slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. 

In all cases, botulism does not cause a fever. In severe cases of illness, people may die. As of the posting of the recall notice, no illnesses had been confirmed in relation to the smoked salmon.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2018/05/botulism-risk-prompts-recall-of-canadian-smoked-salmon/feed/ 0
Springfield expands smoked fish recall to 6 months of products https://www.foodsafetynews.com/2017/12/springfield-expands-smoked-fish-recall-to-6-months-of-products/ https://www.foodsafetynews.com/2017/12/springfield-expands-smoked-fish-recall-to-6-months-of-products/#respond Fri, 22 Dec 2017 05:50:29 +0000 https://www.foodsafetynews.com/?p=146700 Springfield Smoked Fish Co. has expanded its Listeria-related recall of Smoked Salmon to include an additional brand name, a private label name, and various package sizes, fish meats and cuts, as well as spreads that were distributed nationwide; including online sales, dozens of retail and wholesale establishments and an undisclosed list of restaurants and other foodservice operations. According to the recall notice on the FDA’s website, Springfield Smoked Fish sold the products online... Continue Reading

]]>
Springfield Smoked Fish Co. has expanded its Listeria-related recall of Smoked Salmon to include an additional brand name, a private label name, and various package sizes, fish meats and cuts, as well as spreads that were distributed nationwide; including online sales, dozens of retail and wholesale establishments and an undisclosed list of restaurants and other foodservice operations.

According to the recall notice on the FDA’s website, Springfield Smoked Fish sold the products online to consumers nationwide.

It also distributed the implicated products in Massachusetts, Connecticut, New York, Rhode Island, Colorado, Ohio and Pennsylvania. The expanded recall “includes product produced between May 22, 2017, and December 12, 2017, the date the facility ceased production of the products.”

The Springfield, MA, based company initially recalled 1-pound, pre-sliced “Nova Salmon” produced Nov. 24 after environmental and product sampling tests by the firm returned positive results for Listeria monocytogenes bacteria.

“The company is working diligently to determine the root cause and continues working with food safety experts to implement corrective actions and preventative measures,” according to the recall notice posted on the Food and Drug Administration’s website.

Products added to the recall this week includes the following items sold under the brand names “Springfield Smoked Fish” and “Rachael’s Springfield Smoked Fish”:

Product Description Sizes Lot #’s UPC#
Smoked Salmon – all species 4 oz. 15171 through 45172 045049113342, 045049113250, 045049113359
8 oz. 045049113083, 045049113274, 045049113304
1 lb. 045049112086, 811907018018
5lb. 045049112079
1 1/4.lb n/a
3 lb. 045049150613, 045049111065
Sliced sides (catch weight) n/a
unsliced sides (catch weight) n/a
trimmings/chips 045049113212
wings and bellies 045049111256
ground/spreadable 045049113236, 045049112413
Whitefish Meat 5 lb. bag 18171 through 43171 045049117111
Belly Lox  4 oz. and sliced sides 13171 through 33171 045049113311
Smoked Chubs  Catch weight 34171 through 46171 n/a
Smoked Bluefish  Catch weight 34171 045049117357
Smoked Trout  6 oz. 17171 through 42171 045049117258
Smoked Whole Whitefish  Catch weight 17171 through 46171 n/a
Smoked Sable  Catch weight 20171 through 33171 n/a
Kippered Salmon  Catch weights 22171 through 41171 045049117012
Hot Smoked Salmon Steaks Catch weights 43471 n/a
Smoked Whitefish Spread  8 oz. & 4lb 25171 through 46171 045049117432
  25171 through 46171 045049117418
Cream Cheese Spreads 8 oz. & 5lb Use by 12/15/17  through 2/9/18
Spreadable Plain 045049117708
Lox 045049117760
Scallion 045049117746
Veggie 045049117739
Strawberry 045049117784
Hot and Spicy 045049117920
Whitefish Salad 8 oz. & 5lb use by 12/15/17 through 2/9/18 045049117425
045049117425

Additionally, two cream cheese spreads produced under the private label “Boston Salads” include the following recalled items:

Scallion Cream Cheese Spread 5lb use by 12/15/17 through 2/9/18 611140151721
Veggie Cream Cheese Spread 5lb use by 12/15/17 through 2/9/18

611140151714

 

The Springfield Smoked Fish recall notice did not include names or locations of restaurants or other foodservice operators that received the fish products.

Advice to consumers
Although the recall notice states that “No illnesses have been reported to date in connection with this problem,” there is still concern that people may have unused portions of the original and additional recalled fish products in their homes.

“Consumers are urged not to consume these products,” and anyone who purchased the recalled products can take them back to the store where they purchased them for a refund or “simply discard them.”

Anyone who has eaten any of the recalled fish products and developed symptoms of Listeria infection should seek medical attention and tell their doctors about their possible exposure to the pathogen. Also, people who have eaten the recalled fish products and not become ill should monitor themselves in the coming weeks because it can take up to 70 days for symptoms to develop.

Listeria monocytogenes is a microscopic organism that can cause serious infections in young children, frail or elderly people, and others with weakened immune systems, sometimes causing death. Symptoms include high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea.

Consumers with questions may contact the company at 413-737-8693.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2017/12/springfield-expands-smoked-fish-recall-to-6-months-of-products/feed/ 0
True North recalls Toppers brand salmon for Listeria risk https://www.foodsafetynews.com/2017/11/true-north-recalls-toppers-brand-salmon-for-listeria-risk/ https://www.foodsafetynews.com/2017/11/true-north-recalls-toppers-brand-salmon-for-listeria-risk/#respond Mon, 06 Nov 2017 05:30:47 +0000 https://www.foodsafetynews.com/?p=145455 True North Salmon Co. Ltd. is recalling True North Seafood Co. branded “Toppers Smoked Salmon Flakes” seasoned with lemon and dill because of possible Listeria monocytogenes contamination. The problem was discovered during routine testing by the Canadian Food Inspection Agency, which is advising that no one should consume the recalled product. Consumers can identify the... Continue Reading

]]>
True North Salmon Co. Ltd. is recalling True North Seafood Co. branded “Toppers Smoked Salmon Flakes” seasoned with lemon and dill because of possible Listeria monocytogenes contamination.

The problem was discovered during routine testing by the Canadian Food Inspection Agency, which is advising that no one should consume the recalled product.

Consumers can identify the recalled fish by looking for the following label information:

  • True North Seafood Co. brand “Toppers Smoked Salmon Flakes” seasoned with lemon and dill;
  • 113-gram packages;
  • Product code 7838;
  • All best-before dates up to and including Nov. 17; and
  • UPC number 0 60719 72255 6.

“Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick,” according to the recall notice.

Anyone who has eaten any of the recalled fish and developed symptoms of Listeria infection should seek medical attention and tell their doctors of the possible exposure to the bacteria.

Also, because it can take up to 70 days for symptoms to develop, anyone who has eaten the product should monitor themselves in the coming months for signs of listeriosis.

Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2017/11/true-north-recalls-toppers-brand-salmon-for-listeria-risk/feed/ 0
Denmark’s deadly Listeria outbreak makes headlines in Poland https://www.foodsafetynews.com/2017/09/denmarks-deadly-listeria-outbreak-makes-headlines-in-poland/ https://www.foodsafetynews.com/2017/09/denmarks-deadly-listeria-outbreak-makes-headlines-in-poland/#respond Thu, 07 Sep 2017 04:00:08 +0000 https://www.foodsafetynews.com/?p=143617 A Listeria outbreak involving Poland’s BK Salmon that has sickened four Danes, killing one, since May could have been worse. The Dansk Supermarket Group with 1,500 stores in four countries, but only sold BK Salmon in Denmark. Danish health authorities say the surviving three victims are in very severe conditions and may be terminally ill. According... Continue Reading

]]>
A Listeria outbreak involving Poland’s BK Salmon that has sickened four Danes, killing one, since May could have been worse.

The Dansk Supermarket Group with 1,500 stores in four countries, but only sold BK Salmon in Denmark. Danish health authorities say the surviving three victims are in very severe conditions and may be terminally ill.

According to Polish media, BK Salmon did not deliver any products to Dansk Supermarkets in Sweden, Germany or Poland. BK Salmon was one of the chain’s biggest suppliers in Denmark. Dansk removed all BK products from its shelves.

Dansk says it is both looking for other salmon suppliers and working with BK Salmon on issues related to the outbreak. The Danish Veterinary and Food Administration discovered the BK Salmon contaminated with Listeria.

A spokesman for BK Salmon said the company was taking all possible actions to cooperate and resolve the issues surrounding the outbreak. It does not yet know the source of the contamination.

While Denmark is bearing the burden of the Listeria outbreak, Polish media reports consumers in that nation are “overwhelmed by health concerns” over the poison salmon reports. Polish Netto stores want to help calm customers, so the chain is accepting returns of any salmon without the need for receipts.

Zelistrzewo, Poland, near the Baltic Sea, is the headquarters of BK Salmon. The company is known for making smoked slices using fresh Norwegian salmon.

It can take up to 70days after exposure to Listeria monocytogenes bacteria for symptoms to develop. The current outbreak began in May with one Dane sickened, and the three others followed August. That leaves open the possibility that more outbreak victims could be identified.

Food contaminated with Listeria monocytogenes causes listeriosis. The serious infection primarily affects older adults, people with weakened immune systems, and pregnant women and their newborns. Less commonly, people outside these risk groups develop serious cases of listeriosis.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions, sometimes preceded by diarrhea or other gastrointestinal symptoms.

(To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2017/09/denmarks-deadly-listeria-outbreak-makes-headlines-in-poland/feed/ 0
FDA finds Listeria in facility; fish company recalls salmon https://www.foodsafetynews.com/2016/09/fda-finds-listeria-in-facility-fish-company-recalls-salmon/ https://www.foodsafetynews.com/2016/09/fda-finds-listeria-in-facility-fish-company-recalls-salmon/#respond Tue, 27 Sep 2016 00:58:35 +0000 https://www.foodsafetynews.com/?p=132451 A New York company is recalling an undisclosed amount of smoked salmon from retailers and restaurants because federal inspectors found Listeria monocytogenes at the company’s production facility. Mt. Kisco Smokehouse of Mt. Kisco, NY, recalled two lots of whole Atlantic smoked salmon and four lots of sliced Atlantic salmon Monday, according to a notice posted... Continue Reading

]]>
Click the image to read the recall notice on the FDA's website.
Click the image to read the recall notice on the FDA’s website.
A New York company is recalling an undisclosed amount of smoked salmon from retailers and restaurants because federal inspectors found Listeria monocytogenes at the company’s production facility. Mt. Kisco Smokehouse of Mt. Kisco, NY, recalled two lots of whole Atlantic smoked salmon and four lots of sliced Atlantic salmon Monday, according to a notice posted by the Food and Drug Administration. The company distributed the implicated fish to retailers and restaurants in two states, New York and Connecticut, between Sept. 6 and 16. No illnesses had been reported in relation to the recalled fish as of Monday. “The potential for contamination was noted after routine testing by the FDA inspection revealed the presence of Listeria monocytogenes in floor drains and cracks in the floor,” according to the recall notice. “The production of the product has been suspended while FDA and the company continue to investigate the source of the problem.” Consumers who have purchased the recalled salmon are urged not to eat it and to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 914-244-0702.
For the recalled smoked salmon sent retailers, consumers can find the lot numbers and use-by dates on the back of the 8-ounce packages.
For the recalled smoked salmon sent retailers, consumers can find the lot numbers and use-by dates on the back of the 8-ounce packages.
The recalled retail packages of the Mt. Kisco Smokehouse sliced smoked salmon weigh 8 ounces and are sold in clear plastic with labels on the back showing the following lot numbers and use-by dates:

  • lot # 12125116 USE BY 09 28 16;
  • lot # 12125216 USE BY 09 29 16;
  • lot # 11325716 USE BY 10 03 16; and
  • lot # 11325816 USE BY 10 05 16.

The recalled whole smoked salmon sent to restaurants is packed in unlabeled paper boxes. The recalled whole smoked salmon is from lot numbers 13723516 and 12125316, with use-by dates of Sept. 12 and 30 respectively. The recall notice did not state where restaurant operators can find the lot numbers or dates on the whole smoked salmon. Anyone who has eaten the recalled salmon and develops symptoms of Listeria infection should seek medical attention and inform their doctors about their possible exposure to Listeria monocytogenes. It can take up to 70 days for Listeria infection symptoms to become apparent. The infections can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems, according to the recall notice. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. (To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2016/09/fda-finds-listeria-in-facility-fish-company-recalls-salmon/feed/ 0
Loki Fish Co. recalls smoked salmon after Listeria test https://www.foodsafetynews.com/2016/03/loki-fish-co-recalls-smoked-salmon-after-listeria-test/ https://www.foodsafetynews.com/2016/03/loki-fish-co-recalls-smoked-salmon-after-listeria-test/#respond Fri, 04 Mar 2016 15:18:39 +0000 https://www.foodsafetynews.com/?p=124246 Loki Fish Co. of Seattle is voluntarily recalling wild smoked pink salmon after a positive test for Listeria monocytogenes and has stopped shipping and selling all products from the smokehouse that handled the two recalled lots. A random testing program by the Washington State Department of Agriculture discovered the pathogen in a finished product sample... Continue Reading

]]>
Loki Fish Co. of Seattle is voluntarily recalling wild smoked pink salmon after a positive test for Listeria monocytogenes and has stopped shipping and selling all products from the smokehouse that handled the two recalled lots. A random testing program by the Washington State Department of Agriculture discovered the pathogen in a finished product sample collected at Terra Organic in Bellingham, WA, according to a statement on the Loki Fish website. recalled-Loki-Fish-Co-smoked-salmon The recalled salmon was distributed to retailers in Oregon and Washington, sold at Seattle area farmers markets and sold via mail order. A list of retail outlets and farmers markets is available no the Loki Fish Co. website. The recalled salmon was shipped in 4- to 7-ounce clear plastic packages. Lot numbers are on the back of the packages. The two recalled lot numbers are 121215 5594 and 121215 5613. The salmon was processed by Felix Custom Smoking, a Loki Fish Co. co-packing vendor, according to the company’s recall statement. “This is the first recall we have had to issue in 37 years in business,” company officials said in a notice on the Loki Fish website. “Listeria is a naturally occurring bacteria that can be present in wild salmon at the time of harvest. The hot smoking process is a control that effectively kills the bacteria with heat, so it is possible that listeria was introduced at the packaging step.” Loki Fish Co. sent eight samples to an independent lab for testing and will release the rest results for them as soon as they are available, according to the company website. “The FDA is also conducting testing at the smokehouse which processes and packs our product, and we will have those results early next week,” according to the Thursday statement. Consumers who have purchased the identified product are urged not to consume and return it to the place of purchase for a full refund, according to the recall notice the company filed with the U.S. Food and Drug Administration. Consumers with questions can contact the company directly at 206-937-1048 Monday through Friday from 9 a.m. to 4 p.m. PST. “As a family owned fishing business that direct markets our catch, nothing is more important to us than the safety of the products we sell,” Loki Fish Co. general manager Dylan Knutson said in the notice on the FDA website. “We have ordered additional tests to make sure we isolate the contamination and fully understand its cause. As soon as we have additional information, we will share it with the public as well as with the FDA and WSDA.” Listeria monocytogenes is a microscopic organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women. (To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2016/03/loki-fish-co-recalls-smoked-salmon-after-listeria-test/feed/ 0
Scientists Learn How Listeria Grows on Refrigerated Smoked Salmon https://www.foodsafetynews.com/2015/08/scientists-learn-how-listeria-grows-on-refrigerated-smoked-salmon/ https://www.foodsafetynews.com/2015/08/scientists-learn-how-listeria-grows-on-refrigerated-smoked-salmon/#respond Fri, 07 Aug 2015 05:01:59 +0000 https://www.foodsafetynews.com/?p=115477 One of the dangers of Listeria monocytogenes is that it can grow on food even in the cold temperatures of the refrigerator, although it does grow more slowly at 40 degrees F or less. Studying how foodborne pathogens adapt in different foods and storage conditions could help scientists develop more efficient control strategies and growth inhibitors. One... Continue Reading

]]>
http://www.dreamstime.com/royalty-free-stock-photos-smoked-salmon-as-closeup-black-slate-image38409548One of the dangers of Listeria monocytogenes is that it can grow on food even in the cold temperatures of the refrigerator, although it does grow more slowly at 40 degrees F or less. Studying how foodborne pathogens adapt in different foods and storage conditions could help scientists develop more efficient control strategies and growth inhibitors. One study, published in late July in Applied and Environmental Microbiology, found that Listeria grows on refrigerated smoked salmon through different metabolic pathways than in laboratory culture — even when modified to have the same salt content and pH as the salmon. “There may be ways we can use this information to control the pathogen both in foods as well as in infected people,” said principal investigator Dr. Teresa Bergholz, assistant professor in the Department of Veterinary and Microbiological Sciences at North Dakota State University-Fargo. Apart from some diarrhea or minor gastrointestinal problems, most people don’t get sick when they’re exposed to Listeria. But, if the pathogen gets into their bloodstream, it can cause listeriosis, a disease that kills one out of every five victims. Because of these odds, Listeria has the highest mortality rate of foodborne pathogens. In order to avoid ListeriaCDC recommends that high-risk consumers heat hot dogs, lunch meats and cold cuts to an internal temperature of 165 degrees F and avoid products with unpasteurized milk, refrigerated paté or meat spreads, and uncooked smoked seafood. (To sign up for a free subscription to Food Safety News, click here.)

]]>
https://www.foodsafetynews.com/2015/08/scientists-learn-how-listeria-grows-on-refrigerated-smoked-salmon/feed/ 0
Illinois Firm Recalls Smoked Salmon for Possible Listeria Contamination https://www.foodsafetynews.com/2014/06/illinois-firm-recalls-smoked-salmon-for-possible-listeria-contamination/ https://www.foodsafetynews.com/2014/06/illinois-firm-recalls-smoked-salmon-for-possible-listeria-contamination/#comments Tue, 17 Jun 2014 21:10:48 +0000 https://www.foodsafetynews.com/?p=93371 Vita Food Products of Chicago, IL, has voluntarily recalled 1,878 pounds of Vita Classic Premium Sliced Smoked Atlantic Salmon for potential contamination with Listeria monocytogenes. The product was sent to Hannaford grocery stores in New York, Massachusetts, Vermont and New Hampshire; H-E-B grocery stores in Texas, and Publix grocery stores in Alabama, Florida, Georgia and... Continue Reading

]]>
Vita Food Products of Chicago, IL, has voluntarily recalled 1,878 pounds of Vita Classic Premium Sliced Smoked Atlantic Salmon for potential contamination with Listeria monocytogenes. The product was sent to Hannaford grocery stores in New York, Massachusetts, Vermont and New Hampshire; H-E-B grocery stores in Texas, and Publix grocery stores in Alabama, Florida, Georgia and South Carolina beginning April 7, 2014. A single lot of 4-oz. Vita Classic Premium Sliced Smoked Atlantic Salmon packages is the subject of this recall as the result of one package of salmon that tested positive for Listeria monocytogenes by the Florida Department of Agriculture and Consumer Services. The packages are plastic film and vacuum sealed, black in color and bear the Vita logo centered at the bottom. Product from this lot can be identified by a SELL BY AUG 17 2014 date and lot number 00764B, which can be found on the right side on the front of the package. The 4-oz. size of this product is the only size subject to this recall. Listeria is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant women. To date, no confirmed illnesses or complaints have been reported.
Any consumer who purchased the product with the sell-by date and lot number above should dispose of the product immediately and may request a refund by mailing the product label or a copy of the receipt to Vita Food Products Inc., Attn.: Customer Service, 2222 W. Lake St., Chicago, IL, 60612. Consumers may also call the company at (800) 989-VITA Monday through Friday, 8 a.m. to 5 p.m. (CDT) with questions. If you have consumed the product and are experiencing any unusual or severe symptoms such as those described above, go to an emergency room immediately or contact your physician for immediate advice.
]]>
https://www.foodsafetynews.com/2014/06/illinois-firm-recalls-smoked-salmon-for-possible-listeria-contamination/feed/ 1
Seattle Smoked Seafood Manufacturer Closed by FDA https://www.foodsafetynews.com/2014/03/seattle-smoked-seafood-manufacturer-closed-by-fda/ https://www.foodsafetynews.com/2014/03/seattle-smoked-seafood-manufacturer-closed-by-fda/#comments Sun, 30 Mar 2014 01:17:46 +0000 https://www.foodsafetynews.com/?p=88126 The U.S. Food and Drug Administration recently ordered Jensen’s Old Fashioned Smokehouse Inc., a processor of smoked fish products in Seattle, WA, to stop processing, preparing, packing, holding and distributing any food at, or from, its facility. Jensen’s processes smoked fish products and distributes or sells them in its retail store, online and through other... Continue Reading

]]>
The U.S. Food and Drug Administration recently ordered Jensen’s Old Fashioned Smokehouse Inc., a processor of smoked fish products in Seattle, WA, to stop processing, preparing, packing, holding and distributing any food at, or from, its facility. Jensen’s processes smoked fish products and distributes or sells them in its retail store, online and through other businesses in Washington, Oregon and California. According to an agency statement issued Friday, the order follows FDA’s analysis of environmental samples collected during its most recent inspection of the company’s facility, which confirmed the presence of Listeria monocytogenes in the facility, including in food processing and storage areas. These findings led FDA to order the company to cease operations in accordance with a 2001 consent decree. Jensen’s Old Fashioned Smokehouse is subject to a consent decree of permanent injunction, which was entered by the U.S. District Court for the Western District of Washington in 2001. Under the terms of the consent decree, the company agreed to comply with requirements to control food safety hazards and ensure that its products are not adulterated. Jensen’s must meet several requirements in order to reopen, including thoroughly cleaning and sanitizing the facility and hiring an expert to develop a Sanitation Standard Operation Procedure and an environmental microbial monitoring program for Listeria. Jensen’s must also test representative samples of all vacuum-packaged smoked fishery products on hand at the company for Listeria and provide the results to FDA.

]]>
https://www.foodsafetynews.com/2014/03/seattle-smoked-seafood-manufacturer-closed-by-fda/feed/ 3
Smoked Salmon Recalled for Potential Listeria Contamination https://www.foodsafetynews.com/2014/01/smoked-salmon-recalled-for-potential-listeria-contamination/ https://www.foodsafetynews.com/2014/01/smoked-salmon-recalled-for-potential-listeria-contamination/#respond Wed, 22 Jan 2014 21:50:43 +0000 https://www.foodsafetynews.com/?p=83663 Lochiel Enterprises Limited of Sherbrooke, Nova Scotia, is recalling 56 lbs. of smoked salmon products because of potential Listeria contamination. The recalled products are St. Mary’s River Smokehouses Oven Smoked Salmon Stix, Chili Mango Flavor, in a 4 oz. black Styrofoam tray with an outer sleeve bearing the UPC Code 6 2642510092 9. The recall is... Continue Reading

]]>
Lochiel Enterprises Limited of Sherbrooke, Nova Scotia, is recalling 56 lbs. of smoked salmon products because of potential Listeria contamination. The recalled products are St. Mary’s River Smokehouses Oven Smoked Salmon Stix, Chili Mango Flavor, in a 4 oz. black Styrofoam tray with an outer sleeve bearing the UPC Code 6 2642510092 9. The recall is specific to products marked with the production code 347 31## on a sticker on the end of the styrofoam tray. The salmon was distributed in Maine, New Hampshire, Massachusetts, Vermont and New York through retail stores. The recall was the result of a routine sampling program by FDA which revealed that samples of the finished products contained the Listeria. Lochiel Enterprises Limited has voluntarily initiated the recall and is continuing its investigation. No illnesses have been reported to date. Consumers who have purchased the product are urged to return it to the place of purchase for a full refund.

]]>
https://www.foodsafetynews.com/2014/01/smoked-salmon-recalled-for-potential-listeria-contamination/feed/ 0
Ireland Recalls Smoked Salmon for Listeria Contamination https://www.foodsafetynews.com/2013/12/ireland-recalls-smoked-salmon-for-listeria-contamination/ https://www.foodsafetynews.com/2013/12/ireland-recalls-smoked-salmon-for-listeria-contamination/#comments Fri, 20 Dec 2013 17:15:15 +0000 https://www.foodsafetynews.com/?p=81966 The Food Safety Authority of Ireland (FSAI) has issued a recall of Clarke’s Fish Exports farmed oak smoked salmon with Clarke’s Fish Exports label as “a precautionary measure” after Listeria was detected in some batches. The affected smoked salmon was supplied to distributors, on-line customers and retail shops and has use-by dates between 19/12/2013 and 08/01/2014. Batch codes FN47700... Continue Reading

]]>
smoked salmon on bagelThe Food Safety Authority of Ireland (FSAI) has issued a recall of Clarke’s Fish Exports farmed oak smoked salmon with Clarke’s Fish Exports label as “a precautionary measure” after Listeria was detected in some batches. The affected smoked salmon was supplied to distributors, on-line customers and retail shops and has use-by dates between 19/12/2013 and 08/01/2014. Batch codes FN47700 / FN47800 / FN47900 with a use by date of 11/01/14 are not implicated, and Clarke’s Organic Farmed Smoked Salmon is not affected by the recall. Food business operators who bought the affected smoked salmon have been asked to remove it from sale, and consumers have been advised not to eat the product.

]]>
https://www.foodsafetynews.com/2013/12/ireland-recalls-smoked-salmon-for-listeria-contamination/feed/ 1