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Botulism Fears Bring Herring Recall

By Dan Flynn and Suzanna Schreck

Brooklyn's NY Fish Inc. Monday recalled its NY Fish Brand (cold) Smoked Herring for being un-eviscerated prior to processing.
The recall came after a routine inspection by the New York State Department of Agriculture and Markets Food Inspectors.  
No illnesses have been associated with the recall. 
NY Fish Inc. last year recalled both smoked salmon and salted herring products for possible Listeria contamination, and a March 10, 2010 warning letter was sent to the company by the U.S. Food and Drug Administration about conditions inside the seafood processing facility.
The latest recalled herring may be contaminated with Clostridium botulinum spores, which can cause Botulism, a serious and potentially fatal foodborne illness. 
Symptoms of botulism include blurred vision, general weakness and poor reflexes, difficulty swallowing, and respiratory paralysis. 
The sale of un-eviscerated fish is prohibited under New York State Agriculture and Markets regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. 
Un-eviscerated fish has been linked to outbreaks of botulism poisoning.  The recalled NY Fish Brand Smoked Herring comes in a coded, plastic vacuum bag with code number 141. This product was sold in New York State.   
Consumers who have NY Fish Brand Smoked Herring with this lot marking are advised not to eat it, but should return it to the place of purchase. Consumers with questions may contact the company at (718) 342-4100. 

Full post as published by Food Safety News on August 24, 2010 (boomark / email).