The FDA has announced a recall that takes place at the highest risk level of smoked herring that contains the bacteria that cause botulism that can cause paralysis and death.
The P East Trading Corp of Bronx, n divided 81 cases of the fish between retailers in New York, New Jersey and Connecticut.
The fish were more than five centimeters long and were not stripped, making them more sensitive to contamination with clostridium botulinum tracks.
The classification of the FDA, class 1, is the most serious type of recall, which occurs when there is a reasonable chance that consuming or using a product will cause serious health effects or death.
The salted smoked split herring was packed in 18 pounds of wooden boxes with the container code plot 1 PRC5073. It was made by Sea Star Seafood LTD in Canada.
No diseases have been reported that are linked to the fish; Due to the serious and potentially life -threatening nature of the bacteria, however, consumers are advised not to eat it and have to bring it back to the store where they bought it.
The recall came after the New York State Department of Agriculture and Markets Food Inspector sammered the fish.
An investigation later confirmed that the fish was not stripped properly, a concern because the toxic bacteria are more concentrated in the intestines [internal organs] Then any other part of the fish. ‘
The fish were more than five centimeters long and were not stripped, making them more sensitive to contamination with Clostridium Botulinum traces (stock)
Botulism is a life -threatening infection that causes a series of symptoms about a day after exposure.
These symptoms include blurry or double visibility, unclear speech, hanging eyelids, difficulties to swallow, nausea, vomiting and muscle weakness.
“People who experience these problems must immediately seek medical help,” said the FDA.
The agency stated that the fish was packed again by shops in deli-style or store packaging, instead of the sealed, original packaging, which risks incorrect treatment that can cause temperature fluctuations or cross-contamination.
It was sold in 69 stores: 60 in New York, eight in New Jersey, and one in Connecticut.
The affected products have probably reached thousands of people who shop in these stores.
If it remains untreated, toxin can disrupt communication between the brain and muscles after the bloodstream invades.
Botulism and the bacteria that cause it are rare and cause about 200 cases a year with a death rate of three to five percent. But this is not the first recall of its kind that will be published this year.
Claudia de Albuquerque Celada, 23, originally from Brazil, was on a work exchange program in Colorado when she became infected with botulism. The disease, which affects around 100 Americans every year, left her paralyzed
In February, the FDA announced a recall of many canned tuna distributed by Tri-Union seafood and sold under the brand names of Genova, Van Camp, Heb and Trader Joe.
Botulism binds to nerve endings and cuts critical proteins that usually help to release a chemical that tells muscles to contract.
Without that chemical release, muscles will not receive the message and the paralysis starts. It starts in the face and descends to the throat, the limbs, the aperture and ultimately the muscles that control breathing.
The infection can be healed with an antitoxin, which neutralizes toxin that has infiltrated the bloodstream if administered within 24 to 72 hours after the start of the symptoms.
A patient can also need mechanical ventilation for weeks or even months.
With rapid treatment, the death rate of botulism drops to five to 10 percent. Without the antitoxin, more than 50 percent of patients die.
Claudia de Albuquerque Celada, a 23-year-old Brazilian woman who worked in Colorado, was left paralyzed and on a fan after contracting botulism by incorrectly treated soup purchased in the store.
She was placed on a fan after the neurotoxin paralyzed her breathing muscles.
It is believed that she has sustained the disease by soup purchased in the store in a plastic pot, although the health department has not specified a brand or store
For the first time she experienced blurry vision, dizziness and difficulty with breathing before the full-body paralysis within 24 hours.
Health officials have traced the case into a pre -packaged soup stored in a plastic pot, although laboratory tests on the product came back negatively, suggesting that it was formed toxin by incorrect cooling, insufficient warming up or remaining residues for too long.
Historical outbreaks of botulism linked to incorrectly processed fish have occurred in both the US and all over the world, often linked to fermentation, saltthurks or storage methods that unintentionally encourage the production of toxins.
In the US, the federal regulations require the correct fate and processing of fish to reduce C. Botulinum risks.
The FDA maintains strict hazard analysis and critical control point requirements for seafood manufacturers.
They must prove that their security measures actually work, with the help of processes supported by science and must keep track of data to show that these measures are consistently effective.
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