The FDA has released a notice about their investigation of Scombrotoxin fish poisoning that is linked to yellowfin tuna. As a result of this investigation, the government has placed Truong Phu Xanh Company of Vietnam on Import Alert, so the FDA field staff can detain the product without physical examination. This fish cannot enter the US unless the importer proves it meets U.S. food safety standards.
An outbreak of scombroid poisoning is associated with All Water Seafood & Oyster Bar, located in the Loews Hotel 1000, at 1001 1st Avenue in Seattle, Washington. Three people are sick in this outbreak. They ate tuna at that restaurant on November 4, 2019; all patients are from one party. No one has been hospitalized.
| ABSTRACT |
|---|
The effect of polyethylene packaging (PEP) in air cushion and vacuum packaging (VP) on histamine related to the quality of Japanese Spanish mackerel (JS mackerel) was studied with samples stored at −20, 4, 15, and 25°C. The aerobic plate count (APC), total volatile basic nitrogen (TVBN), and histamine concentrations of the PEP and VP samples stored at 25°C increased as the storage time continued. The PEP and VP samples stored at temperatures below 15°C showed lower levels of APC, TVBN, and histamine, with VP samples having considerably lower levels of APC, TVBN, and histamine than PEP samples. For the frozen JS mackerel stored at −20°C for 2 months and then thawed and stored at 25°C, the VP treatment delayed the increases of TVBN and histamine longer than did the PEP treatment. Thus, the storage of VP JS mackerel at temperatures below 4°C could prevent quality deterioration and extend shelf life.
| HIGHLIGHTS |
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Lower APC, TVBN, and histamine were found in VP samples than PEP samples.
VP delayed TVBN, and histamine increased at 25°C in thawed JS mackerel.
VP JS mackerel below 4°C prevented quality deterioration and extended shelf life.
Mical Seafood, Inc. of Cooper City, FL, has voluntarily initiated an expanded recall of frozen, wild-caught yellowfin Tuna Loins, Tuna Poke, Tuna Steaks, Tuna Ground Meat, and Tuna Saku (products of Vietnam) due to potentially elevated levels of histamine. Elevated levels of histamines can produce an allergic reaction called scombroid fish poisoning that may result in symptoms that can generally appear within minutes to several hours after eating the affected fish.
The most common symptoms of histamine or scombroid fish poisoning are tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea; these symptoms usually resolve within several hours without medical intervention. However, each individual may experience symptoms differently. If symptoms are severe an individual should seek immediate medical attention for treatment.
These tuna products were wholesaled to customers in: AL, CA, FL, GA, ID, IL, IN, LA, MA, MI, MN, MO, MS, NC, NJ, NV, NY, PA, RI, TX, UT, VA and WI.
ALL LOTS WITH PRODUCTION DATES: 04/01/2019 TO 05/31/2019
Production dates can be found on the ends of the Mical Brand master cases. These dates are stamped on to the masters as they are produced.
|
BRAND |
DESCRIPTION |
PACK |
ORIGIN |
|---|---|---|---|
| Mical Seafood | Tuna Loins AAA 3-5LB IVP | 30 LB | Vietnam |
| Mical Seafood | Tuna Loins AAA 5-8LB IVP | 30 LB | Vietnam |
| Mical Seafood | Tuna Poke AAA 1.5 cm IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Poke AAA 2cm IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Steaks AAA 4oz, 6oz, 8oz, 10oz IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Steaks AA 4oz, 6oz, 8oz, 10oz IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Ground Meat AAA IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Saku AAA 8-12oz IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Saku AAA 12-16oz IVP | 10 LB | Vietnam |
Customers who received products with the listed Production Dates of: 04/01/2019 to 05/31/2019 should not consume them. Inventory should be quarantined until returned to the supplier or to Mical Seafood, Inc.
Customers with questions or concerns may contact the company’s Recall Team: (Jennifer Gonzalez or Margarita Alzugaray) by calling (954) 935-0133, Monday through Friday, 8 a.m. to 5 p.m., Eastern Time.
Link to Original Recall
Four people are sick since 10/01/2019 with scombroid poisoning after eating Mical Seafood tuna. The company is voluntarily recalling frozen, wild-caught yellowfin tuna poke cubes, tuna loins, tuna ground meat, and 6 ounce tuna steaks because they may have elevated histamine levels. This is the third time in about the last month that yellowfin tuna products have been associated with scombroid poisoning.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, Scombroid, scombroid poisoning, Uncategorized
Mical Seafood, Inc. of Cooper City, FL, voluntarily initiated a recall of frozen, wild-caught yellowfin tuna poke cubes, tuna loins, tuna ground meat and 6oz tuna steaks because of potentially elevated levels of histamine. Elevated levels of histamines can produce an allergic reaction called scombroid fish poisoning that may result in symptoms that can generally appear within minutes to several hours after eating the affected fish.
The most common symptoms of histamine or scombroid fish poisoning are tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea; these symptoms usually resolve within several hours without medical intervention. However, each individual may experience symptoms differently. If symptoms are severe an individual should seek immediate medical attention for treatment.
These tuna products were sold to customers in Maryland, Pennsylvania, New York, New Jersey, Florida, Texas, Alabama, North Carolina, California Michigan, Rhode Island, U.S. Virgin Islands, Sint Maarten and Grand Cayman.
The tuna products have production dates between 04/02/2019 to 05/14/2019.
|
Product Name |
Brand |
Size |
Lot Number |
Production Date |
|---|---|---|---|---|
| Tuna Poke 2cm AAA IVP | Mical Seafood | 10lb | 23910 | 04/09/2019 |
| Tuna Poke 2cm AAA IVP | Mical Seafood | 10lb | 24046 | 04/20/2019 |
| Tuna Poke 2cm AAA IVP | Mical Seafood | 10lb | 25324 | 04/27/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 20799 | 04/02/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 24037 | 04/09/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 24279 | 04/24/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 23020 | 05/10/2019 |
| Tuna Ground Meat AAA IVP | Mical Seafood | 10lb | 25694 | 05/14/2019 |
| Tuna Steaks 6z AA IVP | Mical Seafood | 10lb | 23906 | 04/20/2019 |
Four reported illnesses have been confirmed as of 10/01/2019. While Mical Seafood feels these were isolated incidents, it has initiated this voluntary recall to take every precautionary measure when it comes to customers’ health and safety.
Customers who received products from Lot # 23910, 24046, 25324, 20799, 24037, 24279, 23020. 25694, and 23906 with Production Dates of: 04/02/2019, 4/09/2019, 04/20/2019, 04/24/2019, 04/27/2019, 05/10/2019 and 05/14/2019 should not consume them. Inventory should be quarantined until returned to the supplier or to Mical Seafood, Inc. for a full refund.
Customers with questions or concerns may contact the company’s Recall Team: (Jennifer Gonzalez or Margarita Alzugaray) by calling (954) 935-0133, Monday through Friday, 8 a.m. to 5 p.m., Eastern Time.
RASFF – food poisoning (scombroid syndrome) caused by defrosted yellowfin tuna loins (Thunnus albacares) from Spain in Italy
RASFF-foodborne outbreak suspected (scombroid syndrome) to be caused by frozen salifish (Istiophorus albicans) from Spain in Italy.
Scombroid poisoning is a disease due to the ingestion of contaminated food (mainly fish). In scombroid poisoning, bacteria have grown during improper storage of the dark meat of the fish and the bacteria produce scombroid toxin. Scombroid toxin, or poison, is probably a combination of histamine and histamine-like chemicals. The toxin or poison does not affect everyone who ingests it.
No test is 100% reliable for assessing fish for this toxin or poison. Cooking kills the bacteria, but toxins remain in the tissues and can be absorbed after the food is ingested.
Susceptible fish include albacore, amberjack, anchovy, Australian salmon, bluefish, bonito, kahawai, herring, mackerel, mahi-mahi, needlefish, saury, sardine, skipjack, wahoo, and yellowfin tuna. Other fish and foods probably will be added to the list if testing systems for the poison improve. Affected fish may have a metallic or peppery taste.
NOELENE Bischoff and her teenage daughter Yvana died after eating toxic fish while on holidays in Bali, preliminary autopsy results reveal.
But the Sunshine Coast pair may have survived the rare poisoning, called Scombroid Syndrome Toxicity, had they not both been asthma sufferers which accelerated and intensified their reaction.
A spokesman for the Queensland Coroner Terry Ryan told The Australian the Bischoff family met with forensic pathologists in Brisbane yesterday and had been told the possible causes of death. However, autopsy testing has not been finalised.
Bischoff, 54, and her 14-year-old daughter died violently and mysteriously in Bali last month, hours after enjoying a final meal at the Padang Bai Beach resort restaurant.
They had eaten grilled mahi mahi fish, vegetarian pizza and chicken curry, before succumbing to vomiting and breathlessness.
Posted in Allergic Reaction, Death, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Histamine, Hygiene, Illness, Microbiology, Poisoning, Scombroid, Toxin
Tagged Bali, Bischoff, holidays in Bali, preliminary autopsy results, Queensland Coroner, toxic fish
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