Yellowfin tuna cause of Salmonella outbreak

By

SeafoodSource staff

Published on
April 15, 2012

The source of a Salmonella Bareilly outbreak that sickened more than 100 consumers in 20 U.S. states and Washington, D.C., has been identified.

Moon Marine USA Corp. (MMI) of Cupertino, Calif. is voluntarily recalling 58,828 pounds of frozen raw yellowfin tuna labeled as Nakaochi Scrape AA or AAA, the U.S. Food and Drug Administration announced on Friday. Nakaochi Scrape is tuna backmeat that is scraped off of the bones and looks like ground meat.

MMI sold the yellowfin tuna through distributors to restaurants and grocery stores that used it to make sushi, sashimi, ceviche and other products.

Many of the consumers who became ill reported eating spicy tuna rolls. Of the 116 reported illnesses, there have been 12 hospitalizations and no deaths, according to the FDA.

Word of the outbreak surfaced early this month when the Center for Disease Control reported that spicy tuna rolls may be behind a Salmonella outbreak. Bareilly is unusual strain of salmonella that has been found in tainted bean sprouts in the past. Salmonella bacteria can cause a patient to develop diarrhea, fever and abdominal cramps 12 to 72 hours after infection, according to the CDC.

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