Smoked Salmon Recalled in 23 States Due to Potential Botulism Risk
The FDA announced yesterday that Maine-based Mill Stream Corp. is voluntarily recalling 10 lots of Cold Smoked Salmon due to potential Clostridium botulinum contamination. The company is warning consumers who have this product in their possession to not consume it, even if it does not look or smell spoiled.
The smoked salmon was recalled due to incorrectly reported ratios of salt and moisture. These ratios did not fit the FDA standards to control for botulism toxin formation, and consumers who have already refrigerated this product may have unknowingly exposed it to this toxin. If the fish has been kept frozen, the cooler temperature can protect it from botulism growth.
The smoked salmon product under recall was produced between March 6 and September 17, 2019 in the following sizes: whole salmon side, 2 pounds; 1 pound; 8 ounces; and 4-ounces. The specific lot codes under recall are 7049, 7050, 7051, 7052, 7054, 7056, 7058, 7060, 7062 and 7066.
The above products were sold and distributed in store, online and through wholesale retailers 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, Michigan and Texas.
Foodborne botulism is a serious and potentially deadly disease. Botulinum toxins can be ingested through food that has not been properly processed, and symptoms typically appear 12-36 hours after consumption of contaminated food. Symptoms include fatigue, weakness, vertigo, blurred vision, dry mouth, difficulty swallowing or speaking, vomiting, diarrhea, constipation and abdominal swelling. No related illnesses have been reported to date, but it's important to consult with a health care provider immediately if you are experiencing any of these symptoms and believe you have consumed this product.
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Consumers with questions may contact the company at 207-266-0621, Monday-Friday, 8 a.m.-5 p.m. EST.