Currently Browsing: Botulism
Posted by Richard J. Arsenault on 09 2nd, 2010 ?>
TOP Food and Drug is reporting a recall effective August 23, 2010 for Tony Chachere’s Famous Creole Cuisine Injectables Roasted Garlic & Herb Marinade. The product is being recalled due to bloating. This Tony Chachere’s product has a UPC Number of 71998-50005 and Lot Number of May 2012.
Additional information as to the cause of bloating or a description of this product’s bloating were...
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Posted by Richard J. Arsenault on 08 25th, 2010 ?>
Over the course of the last few weeks, Salmonella has been associated with everything from eggs to pistachios, alfalfa sprouts, milk, fruit juice and even mamey frozen pulp. Contaminated food items such as these can teach you a lot about the differences between different kinds of Salmonella bacteria as well as other forms of food poisoning.
The recent egg recall which has been linked to Salmonella...
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Posted by Richard J. Arsenault on 08 23rd, 2010 ?>
NY Fish Inc, 738 Chester St, Brooklyn, NY, 11236 is recalling NY Fish Brand (cold) Smoked Herring, with a code of 141, discovered by New York State Department of Agriculture and Markets Food Inspectors during a routine inspection. The product was found to be uneviscerated prior to processing.
This product may be contaminated with Clostridium botulinum spores, which can cause Botulism, a serious and...
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Posted by Richard J. Arsenault on 07 16th, 2010 ?>
D & M Smoked Fish, Inc. located in Queens, New York, is recalling Haifa brand vacuum packaged Schmaltz Herring with the lot number 168, because the product was found to be uneviscerated.
The lot being recalled is a product of Norway, individually vacuum-packed in clear plastic pouches with lot # 168 & Sell by date of 7/20/10 indicated on the label and distributed through food retailers in the...
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Posted by Richard J. Arsenault on 05 18th, 2010 ?>
Amish Wedding Foods, Inc. is recalling all lots of the following products:
Pumpkin Butter 9 oz. UPC code# 0 49646 50014 7
Pumpkin Butter 16 & 18 oz. UPC code# 0 49646 65549 6
Sweet Potato Butter 16 & 18 oz. UPC code# 0 49646 65550 2
These products were sold under the following brands: Amish Wedding Foods, Finney’s Bulk Foods, Our Maker’s Acres, Uncle Charlies Products, Grandpa’s...
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Posted by Richard J. Arsenault on 03 19th, 2010 ?>
Foodborne illnesses can have very serious complications. When certain food poisonings occur, not only does the victim suffer from an initial bout of symptoms, sometimes long lasting fatal complications can result. The following is a list of a few bacteria linked to foodborne illnesses and some of the related complications.
Clostridium Botulinum: Clostridium Botulinum causes botulism food poisoning....
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Posted by Richard J. Arsenault on 02 8th, 2010 ?>
The FDA announced a recall by Haifa Smoked Fish, Inc. on February 3, 2010. This recall of vacuum packed Whole Schmaltz Herring has highlighted the link between improperly eviscerated fish and potential botulism food poisoning. Because the viscera of fish are typically more likely to contain Clostridium botulinum than other segments of a fish, the sale of fish containing viscera is prohibited in New...
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Posted by Richard J. Arsenault on 01 18th, 2010 ?>
I received some home raised honey as a gift this weekend. In our neck of the woods, many people raise bees and collect the honey. Nothing unusual there. What was unique was the warning. I took this photo with my iPhone and was curious as to what was the catalyst for the warning. According to WebMD’s eMedicine cite, infant botulism is a unique form of food poisoning. Children under twelve months...
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Posted by Richard J. Arsenault on 01 7th, 2010 ?>
Bao Ding Seafood of New York, NY is recalling Boiled Horse Mackerel, because it has the potential to be contaminated with clostridium botulinum, a bacterium which can cause life-threatening illness or death.
Consumers are warned not to use the product even if it does not look or smell spoiled.
Botulism, a potentially fatal form of food poisoning, causes the following symptoms: general weakness, dizziness,...
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Posted by Richard J. Arsenault on 12 31st, 2009 ?>
Botulism can result in death due to respiratory failure. However, in the past 50 years the proportion of patients with botulism who die has fallen from about 50% to 3-5%. A patient with severe botulism may require a breathing machine as well as intensive medical and nursing care for several months. Patients who survive an episode of botulism poisoning may have fatigue and shortness of breath for years...
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