As the case count continues to rise in the nationwide Salmonella outbreak linked to raw tuna, an inspection by U.S. health officials has revealed unsanitary conditions at the India facility that produced the implicated tuna product.
On April 19, about a week after authorities announced that a ground yellowfin tuna product imported by Moon Marine USA Corporation was the likely source of the Salmonella bacteria that had sickened 116 people, health inspectors began a 6 day review of the plant where the tuna — called Nakaochi Scrape — was processed. The resulting report — issued by FDA's Department of Health and Human Services — details a series of 10 sanitation slip-ups.
Of the offences, four were violations of Hazard Analysis and Critical Control Points (HACCP) guidelines, which all foreign producers must comply with in order to export seafood to the United States. A HACCP plan identifies all points in the processing where contamination could occur and outlines steps to prevent pathogens from entering food.
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