Tuna Recall as FDA Warns of Possible Poisoning
A stock image of a cooked tuna steak being served. The recall was initiated earlier this month.
A fish product has been classified by the U.S. Food and Drug Administration as it could cause food poisoning.
Cases of yellowfin tuna produced by Los Angeles based Fresh Catch Inc. have been voluntarily recalled due to containing high levels of histamine, which can result in scombroid food poisoning. The products have been designated as a Class II recall as of Wednesday, June 26.
Under the FDA's definition, a Class II recall is issued when "a situation in which use of or exposure to a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote."
The recall was first initiated on June 12 this year, concerning products that are marked with the codes 461079 and 111097 both with the expiry date of April 5, 2024. Despite products already being past the best by date, the FDA has confirmed the recall is still ongoing.
According to the FDA, the products are sold as single loins in cardboard packaging that bears a "keep refrigerated" label. Affected items were distributed and sold in California only.
Scombroid fish poisoning, also known as histamine fish poisoning, is an allergic-type reaction that occurs in the body following the consumption of fish that has too much histamine. This usually develops after the product has not been refrigerated properly, according to the California Department of Public Health.
The onset of symptoms caused by scombroid food poisoning is much faster than other types of food poisoning such as salmonella, listeria, and E.coli, usually starting anywhere between 15 minutes to two hours after eating the tainted product.
"Histamine contaminated fish often have a metallic, sharp, or peppery taste, smell bad, or have a "honey-combed" appearance," the California Department of Public Health explains. "However, some contaminated fish will look, smell, and taste normal."
Common symptoms include rashes, diarrhea, sweating, headaches, vomiting and flushing of the face and arms. Sometimes scombroid food poisoning can cause a burning sensation in the mouth, difficulty swallowing, stomach pains, and heart palpitations.
The FDA has three levels of classification for product recalls, which indicate the health threat posed to the public. A Class I recall, the highest risk level, is issued when there is a "reasonable probability" that the use of, or exposure to, a product could "cause serious adverse health consequences or death."
A Class III classification, the least serious, is awarded when "a situation in which use of, or exposure to, a violative product is not likely to cause adverse health consequences."
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