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Smoked Fish Recalled for Botulism Risk

A Wisconsin-based company is recalling several varieties of smoked fish because they have the potential to be contaminated with Clostridium botulinum, a bacteria that produces paralyzing botulinum toxins.

True Taste, LLC of Kenosha, WI issued a voluntary recall of its vacuum packaged Hot Smoked Rainbow Trout, Hot Smoked Whitefish, Hot Smoked Herring, Hot Smoked Mackerel, Hot Smoked Salmon Steak, Cold Smoked Mackerel, and Cold Smoked Whitefish Tuesday because the products were not processed in a way that adequately prevented against Clostridium botulinum.

“The potential for contamination was identified after routine samples collected by the Wisconsin Department of Agriculture, Trade and Consumer Protection found that the product did not meet the 3.5% minimum requirement for water phase salt,” explains the recall announcement. “The sample analysis reported water phase salt concentrations of 2.2% (hot smoked white fish); 3.0% (hot smoked herring); and 3.4% (hot smoked rainbow trout).”

The products, all vacuum-packed, were sold in California under the True Taste label, and in Illinois under the Lowel Foods label. Product can be identified by the white sticker affixed to the package, which contains two sets of numbers. The first is the date of processing date. All products subject to this recall are marked with a production date of 01/01/2012 through the present.

No illnesses have been connected to the recalled product.

Consumers who purchased the recalled product should discard it or return it to its place of purchase for a full refund.

For pictures of all product labels, go here.

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