More than one thousand cases of tuna cans that did not seal properly were recalled Thursday by a San Diego seafood processing company.
Tri-Union Seafood LLC recalled its 12-ounce Chicken of the Sea brand solid white tuna in water.
The company blamed a production error for the recall, saying the product did not meet standards for seal tightness.
No illnesses have been associated with the tuna recall.
Loose seals or seams could result in product contamination by spoilage organisms or by pathogens, which could lead to illnesses if consumed.
Tri-Union used its trace-back measures to find 1,105 total cases containing cans with the seal problem. Those cases went to the states of Wisconsin, Nebraska, Utah, Pennsylvania, New York, Maine, Colorado, Indiana, California and Oregon.
The Chicken of the Sea brand 12-ounce solid white tuna in water was distributed in February and May.
Consumers who purchased the product with the UPC code 4800000262, “Best By Date 2/10/2014” and product code 7OA1E ASWAB, 7OA2E ASWAB, 7OA3E ASWAB, 7OA4E ASWAB, 7OA5E ASWAB, 7OAEE ASWAB or 7OAFE ASWAB are asked to call 1-877-843-6376 for return information and a full refund.
The UPC code (also known as bar code) is found on the side of the can and the best by date and product code are imprinted on the bottom of the can. No other codes of solid white tuna in water or any other Chicken of the Sea products are affected by this voluntary recall.
“The health and safety of our customers and consumers is paramount. As soon as we discovered this production error, we took immediate steps in issuing this precautionary, voluntary recall, and alerting the appropriate regulatory authorities,” said Shue Wing Chan, president of Tri-Union.
“We have notified all of our customers who have received the product and asked them to remove it from their shelves. Our immediate actions in this recall include re-evaluating our systems to ensure this error does not happen again.”
Consumers looking for additional information can call 1-877-843-6376 24 hours per day, seven days per week.© Food Safety News