Latest news with #Tri-UnionSeafoods
Yahoo
04-05-2025
- Health
- Yahoo
Nearly 60 Million Cans Of Salmon Were Once Recalled Due To Faulty Equipment In Alaska
We recommend always keeping a can of salmon in your pantry, as you can't go wrong with this versatile and nutritious food. We also love the stability of canned foods, but keep in mind that the safety of canned salmon is only as reliable as the process used to manufacture it. An incident that occurred in 1982 is the perfect example of what can go wrong when there are problems with the fish canning process, as defects in cans of salmon resulted in a massive recall of almost 60 million cans and caused one person's death. The issue was traced back to multiple salmon canning facilities across Alaska, and the subsequent investigation found that a malfunctioning piece of machinery was creating punctures and other types of defects in the canned salmon being produced, which resulted in the growth of bacteria. A Belgian man who ate the affected salmon succumbed to the effects of botulism, a type of food-borne illness capable of causing paralysis of the muscles, breathing issues, and loss of life. While the man's wife also grew sick after eating Alaskan salmon, she presumably recovered, and no other illnesses were reported. What resulted from the incident was a massive effort from the salmon industry to eliminate defective cans and upgrade quality measures to prevent future mishaps. Read more: 17 Canned Sardine Brands Ranked Worst To Best While the exact technique will vary from company to company, virtually all canned salmon brands use a similar process when preparing their fish. First, the salmon is prepped via filleting, skinning, and slicing, at which point the meat is deposited into cans and sent to seaming machines, where the lids are attached. From there, the cans are sent to a pressure cooker and heated for a specific amount of time and to a certain temperature to ensure the meat is fully cooked. This heating process eliminates harmful bacteria and ensures that the canned salmon is a ready-to-eat product. With so many steps and so many types of machinery involved, canning equipment malfunctions like the one that occurred in 1982 are often hard to anticipate and even harder to prevent. Problems with commercial canning equipment have affected other types of fish, as illustrated by our list of the biggest tuna recalls in U.S. history. Major brands like Bumble Bee and Tri-Union Seafoods are no strangers to equipment malfunctions that can increase the risk of bacterial growth within products. Consumers must be proactive about food recalls, but knowing which brands offer the highest quality is also helpful. That's why we compiled a ranking of canned salmon brands from worst to best to guide your shopping decisions the next time you get a craving for this tasty tinned fish. Read the original article on Mashed.
Yahoo
12-04-2025
- Health
- Yahoo
The Biggest Seafood Recalls In US History
Most Americans eat seafood on a regular basis. Some love shrimp, others prefer canned tuna, and plenty can't get enough of dishes like fried catfish or Louisiana oysters. Usually, eating seafood in a restaurant or at home is safe, but sometimes, it comes with serious risks. Over the years, there have been several major seafood recalls in the U.S. They have occurred for a wide range of reasons, including undeclared allergens, a lack of federal inspection, and, in many instances, the presence of dangerous foodborne bacteria. If you're concerned about consuming seafood, it's important to keep an eye on recalls. When there is a problem with a product, be it norovirus contamination, Listeria, or a packaging defect, brands and suppliers are quick to pull it from the market -- hopefully before anyone falls ill from consuming it. We've done some digging to find some of the biggest seafood recalls in U.S. history, affecting everything from canned tuna to catfish to frozen shrimp. Read more: Chain Steakhouse Crab Cakes Ranked From Worst To Best, According To Customers In February 2025, Tri-Union Seafoods recalled canned tuna from grocery stores across the U.S. due to fears that they could be contaminated with Clostridium botulinum. If consumed, the bacteria could lead to foodborne botulism, which is a serious disease that attacks the nervous system and can be fatal. However, it's important to note that Clostridium botulinum was not found in tuna samples, but rather Tri-Union Seafoods was concerned that a defect on some of the cans, which affected the pull lid, could allow for future contamination. At the time of the recall, the canned tuna had been sent to multiple retailers across the U.S., including Trader Joe's and H-E-B, where it was sold under each of the grocery chain's private labels. In total, the cans had been sent to stores in 27 states. Anyone who had already purchased one of the recalled cans was urged not to consume them, and instead either dispose of them immediately or return them to the store for a refund. Louisiana, which is home to the biggest oyster reefs in the world, is a major supplier of oysters to the whole of the U.S. In fact, research suggests that every single day, around 1.3 million Louisiana oysters are eaten in the country. This is why it was a major public health risk when norovirus was recently traced back to one of the state's key oyster harvesting areas, Oyster Harvesting Area 3 (located to the east of Lake Borgne). As a result, in February 2025, the Louisiana Department of Health issued a recall of all Area 3 oysters. But the recall was too late to prevent sickness. By February 24, 2025, reports suggested that more than 260 people in five states (Louisiana, Florida, Alabama, Mississippi, and North Carolina) had developed norovirus -- a stomach bug that leads to symptoms like nausea, diarrhea, and vomiting -- after eating the contaminated oysters. Oysters can pick up norovirus from their marine habitat. Often, it happens because untreated human waste has made its way into the ocean via leaks or faults in sewage systems. In May 2024, Irvington Seafood recalled packages of crab meat products from two states, Alabama and Mississippi, amid fears that they could be contaminated with Listeria, another strand of harmful foodborne bacteria. At the time of the recall, the crab meat — which tested positive for Listeria bacteria in product testing — had already been sent to distributors and could have been sent on to restaurants and stores. Fortunately, however, there were no reported Listeria infections associated with the crab meat, which included claw meat, fingers, jumbo, and lump. The lack of infections from the Irvington Seafood products was lucky. If consumed, Listeria bacteria can lead to listeriosis, a life-threatening infection that is particularly dangerous for vulnerable individuals, including the elderly and pregnant people. Right now, Listeria is the third leading cause of foodborne illness deaths in the U.S., responsible for around 260 fatalities every year. Irvington Seafood wasn't the only company to issue a recall due to Listeria concerns in 2024. In October of the same year, the Acme Smoked Fish Corporation, which produces salmon for the Kirkland brand, recalled 111 cases of smoked salmon from Costco distribution centers and Costco Warehouse stores in Florida for the same reason (there are more than 30 Costco Warehouse stores in the state). In this case, Listeria was found during laboratory tests of the smoked fish products. Again, anyone who had purchased the salmon was urged to dispose of it or return it to the store they bought it from for a full refund. Luckily, as with the Irvington Seafood recall, there were no Listeria infections associated with the recall. Listeriosis can lead to a number of unpleasant symptoms, including fever, aches, vomiting, chills, and diarrhea. In pregnant women, it can also increase the risk of stillbirth and miscarriages. Research suggests that pregnant women are roughly 10 times more likely to develop listeriosis than other healthy adults. In 2023, Florida-based seafood company Tampa Bay Fisheries recalled several lots of pollock and cod fillets, not because of foodborne bacteria, but because of undeclared soy. If unknowingly consumed by someone with a soy allergy, the fish fillets could lead to anaphylactic shock — a life-threatening allergic reaction. In less serious cases, it could still lead to a whole range of unpleasant symptoms like hives, stomach pain, wheezing, and dizziness. Soy allergies are particularly common in children, particularly in those under the age of 10, but in rare cases, they can affect adults, too. At the time of the recall, the fish fillets had already been sent to Whole Foods stores across the U.S. to be sold under the grocery store chain's 365 brand (the chain has more than 500 stores in total across the country). Luckily, there were no allergic reactions associated with the recall, which was linked to a packaging mixup. In 2023, Kawasho Foods USA recalled cans of shrimp from retailers across the U.S. due to concerns that the seafood was under-processed. The New York-based company, which recalled all lots with the Universal Product Code 071140003909, urged anyone who had already purchased the canned shrimp to either throw it away or return it for a refund. Fortunately, there were no reports of any illnesses associated with the Kawasho Foods recall. This was fortunate, because at the time, the shrimp had already been sent to stores in 31 states. Consuming under-processed shrimp can be dangerous. It could lead to foodborne illness, either due to product spoilage or pathogenic contamination. Clostridium botulinum is a risk, as well as a type of bacteria called Vibrio. This bacteria lives in the water with shrimp, and when consumed, it can lead to an illness called vibriosis, which can be fatal. Of the around 80,000 people who get sick with vibriosis in the U.S. every year, around 52,000 consumed contaminated food. Also in 2023, Lidl US announced it was recalling all units of its ready-to-eat cocktail shrimp from all of its stores. The budget German grocery store chain has more than 150 locations in the U.S. Again, the recall was issued due to fears around Listeria, after routine testing picked up traces of the bacteria in the cocktail shrimp. Luckily, at the time of the recall, there were no reports of listeriosis as a result of customers consuming the product. Lidl has been caught up in a few Listeria-related recalls over the years. In 2021, for example, it pulled Tyson Foods chicken products from the shelves when the meat giant recalled nearly 9 million pounds of chicken due to Listeria fears. In the same year, it was forced to pull 15 different salad products from the stores when they were implicated in a Dole Fresh Vegetables Listeria recall. Catfish is a popular seafood choice in the U.S., particularly in the Southern states. While there is a domestic industry for the fish, plenty is imported from overseas, too. However, the process doesn't always go smoothly. In 2021, Illinois company Otten's Seafood had to issue a recall for more than 46,800 pounds of catfish because they were distributed to stores in Illinois and Indiana without being inspected by federal authorities first. It turned out that neither the catfish products nor the facility they were processed in had been inspected by the USDA. It is a legal requirement for all catfish products to be inspected by U.S. federal authorities. This is to reduce the risk of people getting ill from different strains foodborne bacteria, like Listeria and Salmonella. As with Listeria, Salmonella can lead to a serious illness, known as salmonellosis. Speaking of Salmonella, also in 2021, an outbreak of the dangerous bacteria was traced back to seafood products from the Colorado-based company Northeast Seafood. This led to a state-wide recall of seafood products, including haddock, halibut, tilapia, cod, salmon, and red snapper, from restaurants and grocery stores, including Albertsons, Safeway, and Sprouts. Unfortunately, in this particular case, the products had already made people sick before they were pulled off the shelves. Around 115 people across 15 states developed salmonellosis as a result of consuming the infected seafood (which was bought in Colorado), and around 20 of those people were admitted to hospital. For many, salmonellosis will be mild, with symptoms like diarrhea and abdominal pain, but for vulnerable individuals — including the elderly, the very young, and those with a weakened immune system — it can be life-threatening. Every year, the foodborne illness leads to around 420 deaths and 26,500 hospitalizations. In 2020, Kader Exports was also caught out by Salmonella. The FDA tested the company's frozen cooked shrimp and found traces of the bacteria in the product, which led to a nationwide recall. Luckily, even though Kader Exports believed most of the contaminated products had already been consumed, there were no reports of illness associated with the frozen cooked shrimp. Not everyone who develops salmonellosis reports their infection. For most, the symptoms are mild and clear up on their own without any need for medical treatment. Research suggests that only one in 30 Salmonella infections are actually diagnosed. As well as shrimp, the bacteria can linger in eggs, beef, pork, and even fruits and vegetables, but it is usually found in chicken. In fact, research also suggests that one in every five packages of chicken in U.S. grocery stores contains Salmonella. Salmonella, Clostridium botulinum, and Listeria aren't the only foodborne illnesses that seafood consumers need to be aware of. Sometimes, eating fish can also lead to a syndrome called scombroid poisoning. The poisoning, which has symptoms like vomiting, dizziness, rashes, and sweating, is similar to an allergic reaction, and is related to high amounts of histamine in the seafood. For most, scombroid will pass on its own, but others may require treatment with antihistamines. In 2019, Mical Seafood recalled several different yellowfin tuna products, including ground meat and steaks, after high levels of histamines led to scombroid poisoning in at least four individuals. The histamines likely formed in the tuna as a result of improper refrigeration. At the time of the recall, the products had already been distributed to more than 10 states, as well as the U.S. Virgin Islands, Sint Maarten, and Grand Cayman. Otten Seafood isn't alone in its catfish recall. In 2019, Texas-based seafood supplier Fulton Seafood was also forced to recall more than 100,000 pounds of catfish, which were sold with the label River Catfish Wild USA, from retailers in Texas due to a lack of federal inspection. Unlike most of the catfish sold in the U.S., Fulton Seafood's fish were caught from the wild. But even though they weren't raised in a farm environment, the law still dictates that they need to be inspected by the USDA before they can be distributed to stores or restaurants. Anyone who had already purchased the catfish was urged to either throw it away or return it to the store they bought it from for a refund. Again, this was because the fish could contain foodborne bacteria, like Listeria or Salmonella. Luckily, there were no reports of illness associated with the uninspected products. Tuna is, without a doubt, one of the most popular types of seafood consumed in the U.S. In fact, in 2020, more than 266 million Americans consumed the fish in some capacity. But as with many different types of seafood, eating tuna doesn't come without risk. Back in 2012, California-based company the Moon Marine USA Corporation was forced to recall almost 60,000 pounds of tuna scrape from the market amid fears that it contained a strain of Salmonella bacteria. Tuna scrape refers to tuna that has been scraped from the bones of the fish. It kind of looks like ground meat, and is commonly used in spicy tuna sushi rolls. Unfortunately, in this instance, the infected products had made around 425 people sick in 28 different states. Around 55 people were hospitalized with Salmonellosis as a result of the contaminated fish, but fortunately, there were no fatalities. Listeria has been causing seafood recalls for decades. Back in 1995, British brand Glen Dawn Seafoods, which sold smoked salmon under many brand names including Glen Dawn, Fjord Dawn, and Sea Glow, recalled products from across the U.S. after tests found traces of the bacteria in the product. The seafood had been distributed in the U.S. by MacKnight, a Florida-based smoked salmon distributor. When it comes to Listeria, smoked fish is particularly risky because it isn't always fully cooked. This means that it is easier for bacteria like Listeria, which can be killed by heat but not cold temperatures, to survive on the fish and make people sick. For that reason, cold-smoked fish products are particularly dangerous for vulnerable people, including the elderly and people who are pregnant. In 2022, UK food safety experts urged vulnerable individuals to avoid consuming smoked fish products altogether due to the risk of Listeria. Foodborne botulism, which results from consuming food contaminated with Clostridium botulinum, is rare, but it does happen. Back in 1982, for example, a Belgian man died after consuming canned salmon in the U.S. that had been contaminated with the bacteria. The man's death led to a major recall of nearly 60 million cans of salmon, all of which were produced using faulty canning equipment in Alaska. The equipment left holes in the cans, which allowed for the growth of Clostridium botulinum. There were no other reports of foodborne botulism associated with this specific recall, but there have been incidents since. In 2019, for example, there were around 21 cases of the disease in the U.S. Most were related to packaged store-bought foods, and a small number were traced back to homemade fermented beluga flipper. Botulism isn't just caused by food — Clostridium botulinum can also infect wounds, for example (sometimes through the use of dirty needles). Unfortunately, 1982 was a big year for seafood recalls. In the same year, California-based seafood company Bumble Bee was forced to pull 40 million cans of tuna from the shelves. This time, it wasn't due to Clostridium botulinum, but spoilage. Luckily, there were no reports of illness associated with the tuna products, but consumers did start complaining to the company that the fish was off. Again, as with the Alaska incident, the problem was due to a manufacturing error that led the cans to be damaged with small holes. Eating spoiled fish comes with a few risks, including scombroid poisoning. In fact, tuna is one of the most common types of seafood associated with the syndrome. Like smoked salmon, canned tuna also presents a risk of foodborne botulism. On top of this, it can also be contaminated with Salmonella and among other harmful foodborne strains of bacteria. Read the original article on Mashed.
Yahoo
18-03-2025
- Health
- Yahoo
The Biggest Tuna Recalls In US History
We may receive a commission on purchases made from links. Tuna is a pretty hassle-free way to get your daily dose of protein and essential nutrients. Whether you're tossing it into a classic tuna salad or going the extra mile by pan-searing it to make your very own tuna burger, it's hard to go wrong with a can of tuna. Or is it? Skipping canned tuna on your next grocery run might not sound like a life-or-death decision, but in some cases, it just might be. Over the years, tuna has been caught up in massive food recalls, some involving as much as 40 million pounds of product. From contamination with Clostridium botulinum, the deadly bacteria behind botulism, to elevated histamine levels, there are plenty of reasons why a seemingly safe tuna product can be a health disaster waiting to happen. Below, we'll dive into some of the biggest tuna recalls in American history, revealing what went wrong and what consuming tuna from a tainted can could have meant for the unsuspecting consumer. Read more: Chain Steakhouse Crab Cakes Ranked From Worst To Best, According To Customers There's a reason why tuna comes in cans, and no, it's not because it's not good enough to be sold fresh. The real reason is that tuna is rich in naturally occurring bacteria, making it one of the most perishable fish out there. Conventional preservation methods like freezing do not completely halt bacterial growth in fresh tuna and can only buy it about a couple of months before quality declines. Canning, on the other hand, is a pretty safe bet when it comes to tuna, allowing it to last for years on the shelf without refrigeration. However, mishaps can still occur — something California-based seafood manufacturer and distributor Tri-Union Seafoods learned the hard way in February 2025 when it was forced to issue a massive recall for tuna sold under multiple brands, including Trader Joe's, Van Camp's, Genova, and H-E-B. The reason? A defect in the "easy open" pull-tab lids compromised the seal integrity, creating the perfect conditions for Clostridium botulinum — the dangerous bacteria responsible for botulism. In the low-oxygen environment created by an improperly sealed can, this bacteria can produce a dangerous toxin known as botulinum, which is potent enough to cause paralysis, respiratory failure, and death even when ingested in small quantities. Luckily there was no sickness reported due to the contaminated products. When you hear the word histamine, your first thought might be those pesky seasonal allergies that send you rummaging through your medicine cabinet for that long-forgotten pack of allergy medicine. But did you know that histamine can also lurk in a seemingly safe can of tuna? Customers of Rhode Island-based seafood distributor Northern Fisheries learned this the hard way in November 2019 after the company issued a massive recall of Tuna King-brand frozen wild-caught yellowfin tuna medallions after tests revealed elevated histamine levels. Now, I know what you're thinking. How exactly does histamine find its way into a batch of tuna medallions? Well, fish like tuna, mahi-mahi, and sardines contain high concentrations of an amino acid called histidine, which, when broken down by bacteria, becomes histamine. Improper handling and storage at temperatures above 86 degrees Fahrenheit increase the likelihood of bacterial buildup and, in turn, histamine accumulation in tuna. When consumed, histamine can cause an allergy-like illness known as scombroid fish poisoning, which can affect anyone, even those without allergies. The worst part? Histamine isn't destroyed by freezing, canning, or cooking. Once it's in your seafood, the only safe option is to throw out the product. The silver lining is that proper handling and storage can prevent bacteria buildup and, as a result, elevated histamine levels in tuna. All in all, 2019 was not a great year to buy yellowfin tuna — because most of it, as it turned out, was tainted with histamine. If you managed to dodge Northern Fisheries' recall in November 2019 and thought you were safe with Mical Seafoods, well ... no such luck. Just a month earlier, Mical was also pulling massive amounts of yellowfin tuna from the market for the exact same reason. For starters, the company voluntarily recalled frozen, wild-caught yellowfin tuna poke cubes, 6-ounce tuna steaks, tuna ground meat, and tuna loins. Days later, the recall was expanded to include Tuna Saku. According to the FDA, all the recalled products had been imported from Vietnam — a detail that may not be entirely coincidental. There were four reported cases of illness due to this recall. Scientists have found that elevated histamine is a major concern with seafood imported from tropical and subtropical regions due to improper handling after harvest and storage at high temperatures. What's more, multiple Vietnamese companies, including Golden Shrimp Seafood Joint Stock Company and Duong Ha Processing Trading Seafood Company Limited have received warning letters from the FDA for not adhering to regulations regarding histamine control. Yet another company that got wrapped up in the histamine tuna recalls of 2019 is Alfa International. In September 2019, the Florida-based seafood distributor voluntarily recalled an unspecified amount of its refrigerated, wild-caught yellowfin tuna loins due to elevated histamine levels. There were five illnesses reported as a result of the contaminated products in this recall. Scombroid poisoning is one of the most common seafood-related illnesses in the United States, so it's no surprise that multiple seafood distributors have had to issue recalls for histamine-tainted products. But what are the odds of so many recalls happening within months of each other? Pretty high — if all the companies got their yellowfin tuna from the same supplier. According to the Northwest Florida Daily News, an FDA investigation traced the tainted yellowfin tuna back to a Vietnam-based company, Truong Phu Xanh Co., LTD., a major supplier to eight U.S. seafood distributors. These include Northern Fisheries, Mical Seafoods, and Alfa International. "After further traceback we identified Truong Phu Xanh Co., LTD as the common supplier of yellowfin tuna that was likely consumed by most of the ill people," FDA Deputy Commissioner for Food Policy and Response Frank Yiannas said in a statement. Seafood has inspired a number of food trends over the years — some enduring, others not really standing the test of time. Remember the squid ink in everything craze? Or when Instagram made it seem like everyone was having ocean bowls for breakfast? But one seafood trend that shows no sign of fading is sushi. It's fairly affordable, convenient, and most of all, packed with essential nutrients and protein. But if you're a seasoned sushi connoisseur, you've probably had an unfortunate encounter with a bad batch. That's exactly what happened to customers who dined at restaurants that happened to have purchased their ground tuna from Louisiana-based seafood supplier Jensen Tuna between November 30, 2018, and March 15, 2019. But this wasn't just a case of bad technique; customers were unknowingly eating raw fish tainted with salmonella, the bacteria responsible for some of the worst food-related disease outbreaks in history. The issue was discovered after an FDA and CDC investigation traced a salmonella outbreak spanning eight states to frozen ground tuna supplied by the company. According to a CDC report on the outbreak, a majority of the 15 people affected reported eating sashimi, sushi, or ceviche made with raw fish prior to experiencing symptoms. As a result, the company was forced to recall an unspecified — but presumably massive — amount of frozen ground tuna sold to wholesalers in multiple states including Washington, New York, North Dakota, Connecticut, and Iowa. Eating raw seafood has become somewhat of a norm in recent years, and while it's certainly convenient and trendy, it's not without its risks. We've all heard warnings about mercury, salmonella, and listeria, but did you know dangerous viruses like hepatitis A can also lurk in your raw seafood? That's exactly what customers of Hawaii-based Hilo Fish Company — a major importer and processor of fresh and frozen seafood — found themselves dealing with in May 2017 after the company issued a massive recall of frozen yellowfin tuna steaks and yellowfin tuna cubes sourced from Vietnam and the Philippines, respectively. The recall came after Tropic Fish Hawaii, a subsidiary of Hilo Fish, discovered that its shipments of frozen tuna were tainted with hepatitis A. This prompted Hilo Fish to double-check its own inventory — only to find more contaminated lots. Though no illnesses were reported, the CDC urged anyone who may have been exposed to the tainted tuna to get vaccinated for hepatitis A immediately, since it can still offer protection from disease even after exposure. Like every animal product, tuna must undergo thorough testing before distribution to ensure it's safe for consumption. Seafood companies typically have strict protocols to confirm that their shipments have passed all the requisite tests before hitting the market. However, mishaps can still happen — something Honolulu-based seafood distributor Tropic Fish Hawaii knows all too well. In May 2017, the company was forced to recall an unspecified amount of frozen raw tuna cubes sourced from Indonesia. The issue? The products had already been distributed before the company received its testing results — results that would later reveal the tuna was contaminated with hepatitis A. "Our normal procedure is to receive the test results prior to distribution, but unfortunately, that did not happen with this particular shipment," Shawn Tanoue, president of Tropic Fish Hawaii told the Pacific Business News at the time. "We have corrected our procedures to ensure this will not happen again. I want to personally apologize to our customers and the public." Canning is pretty effective at curbing bacteria build-up and thereby extending the shelf life of seafood like tuna. However, it's not completely foolproof, and bacteria can still accumulate, especially if the tuna is not processed properly before canning. That's exactly what San Diego-based seafood manufacturer and distributor Bumble Bee Foods found itself grappling with in 2016 after a routine inspection revealed that a lot of canned chunk light tuna produced in February 2016 might have been under-processed. The company blamed the problem on equipment malfunction at Chicken of the Sea's Georgia production facility, a third-party supplier for Bumble Bee. "During a routine inspection, it was discovered there was a malfunction in a machinery part. That part has been replaced, and the proper functionality of the machine verified," Chicken of the Sea vice president of quality and compliance, John DeBeer, said in a statement, per CNN Health. As a result, the company issued a voluntary recall of a whopping 31,579 cases of the canned chunk light tuna. Although no illnesses were reported as a result of consuming the under-processed tuna, the recall was by no means completely pointless. Consuming under-processed canned tuna can pose a number of health riskd — the biggest of which is severe food poisoning due to contamination with dangerous bacteria like Clostridium botulinum, which thrives in the low-oxygen environment created by canning. As it turns out, Bumble Bee Foods' canned chunk light tuna was not the only product affected by the equipment malfunction at Chicken of the Sea's Georgia production facility. Also impacted was Tri-Union Seafoods, the seafood distributor and manufacturer behind the Chicken of the Sea brand. In this case, the company issued a voluntary recall of 107,280 cans of 5-ounce Chicken of the Sea brand canned chunk light tuna in water, also due to potential under-processing caused by equipment malfunction. Although the exact nature of the equipment malfunction was not disclosed, the company noted that it resulted in deviations in the sterilization process, compromising the integrity of the final product. "These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life-threatening illness if consumed," the company said in a statement (via CBS News). Sterilization is pretty much a non-negotiable step when canning seafood, which is highly prone to spoilage. Inadequate sterilization can create perfect conditions for the survival of histamine-forming bacteria and/or harmful bacteria like salmonella and listeria, which can pose serious health risks to unsuspecting consumers. Fortunately, despite these dangers, no illnesses were reported as a result of consuming the compromised products. It turns out that 2016 was not the first time Bumble Bee Foods had found itself in the mire of a massive tuna recall. Just three years prior, the company was pulling a whopping 22,500 cases of its 5-ounce chunk white albacore and chunk light tuna from the shelves — this time due to packaging defects. The company discovered that lots of chunk white albacore and light tuna packaged at its California plant and distributed to nationwide retailers between January 17 and February 28, 2013, did not meet its standards for seal tightness — which may have compromised the integrity of the canned product. "Due to can integrity concerns, our top priority at this time is to remove these recalled products from distribution as soon as possible. We are working closely with our sales team and with retailers to help expedite the recall," Bumble Bee's senior vice president of technical services and corporate quality assurance, Steve Mavity, said in a statement, according to CBS News. Sealing problems at canneries aren't as rare as you'd hope, and they seemed to be happening quite a lot in March 2013. Yet another company impacted was Tri-Union Seafoods. At the same time Bumble Bee Foods was pulling its chunk white albacore tuna in water from shelves due to loose seals, Tri-Union was also yanking its 5-ounce chunk white albacore tuna from stores for the exact same reason (via USA Today). And that wasn't the end of it. Just days later, on March 8, the company voluntarily recalled an unspecified amount of its Chicken of the Sea brand 5-ounce chunk light tuna in oil — also due to loose seals. "The health and safety of our consumers is paramount. As soon as we discovered the issue, we took immediate steps to issue this voluntary recall by alerting our customers who received the product and by asking them to remove it from store shelves," Tri-Union Seafoods president, Shue Wing Chan, said in a statement, per ABC News. There's a reason salmonella is one of the most common foodborne illnesses in the U.S. — it can contaminate practically anything. Fruits, vegetables, dairy, meats, seafood, and even eggs — no food group is truly safe from this bacteria. So, it should come as no surprise that tuna has been at the center of multiple salmonella-related recalls over the years. One of the biggest? The 2012 multistate outbreak linked to Moon Marine USA Corporation. The California-based seafood distributor was forced to recall 58,828 pounds of frozen raw yellowfin tuna in April 2012 after the product was linked to 425 cases of salmonella spanning 28 states and the District of Columbia. The hardest-hit states were New York (62 cases), New Jersey (39 cases), Maryland (39 cases), Pennsylvania (37 cases), and Massachusetts (36 case), according to the CDC. Barely a month later, Moon Fishery Pvt. Ltd., the Indian seafood company that had originally supplied the tainted yellowfin tuna to Moon Marine, recalled an unspecified amount of 22-pound boxes of tuna strips, which were also found to be contaminated with salmonella. Fortunately, despite the massive reach of the outbreak, only 55 people were hospitalized, and no fatalities were reported. Tri-Union Seafoods might be behind one of the most ingenious tuna can labels ever — Chicken of the Sea — but customers familiar with the brand's history know that this ingenuity is no guarantee of product quality. The company has found itself in the mire of recalls on multiple occasions, one of the earliest occurring in 2010, when it was forced to pull 1,105 cases of Chicken of the Sea brand solid white tuna in water from the shelves due to a pretty familiar packaging error: loose seals. The 12-ounce cans of tuna, which had been distributed between February and May 2010, were already in circulation in multiple states, including New York, California, Oregon, Utah, and Nebraska at the time of the recall. Fortunately, Tri-Union caught the issue in time, and no illnesses were reported as a result of consuming the compromised products. "We have notified all of our customers who have received the product and asked them to remove it from their shelves. Our immediate actions in this recall include re-evaluating our systems to ensure this error does not happen again," Tri-Union Seafoods president, Shue Wing Chan, said in a statement, per Food Safety News. Bumble Bee Foods is renowned for at least two things: being behind Costco's Kirkland Signature Albacore Tuna and, regrettably, having somewhat of a notoriety when it comes to canned tuna recalls. Both 2013 and 2016 saw the company pull massive amounts of canned tuna products from the shelves, but its trouble with quality control dates back much further than the 2010s — way back to 1982. In this instance, the company was forced to recall a staggering 40 million pounds of canned tuna due to yet another packaging defect: holes in the cans. The issue was discovered in February 1982 after a customer called the FDA upon finding a hole in a can of Bumble Bee tuna. FDA investigators turned up at the company's Honolulu plant, where they discovered a couple more perforated cans. Initial tests ruled out the presence of toxins, and investigators deemed the damaged cans isolated cases. However, more complaints emerged in the ensuing months — one from New York and two from Seattle — forcing the FDA to issue a Class II recall for the potentially compromised tuna. Read the original article on Mashed.
Yahoo
28-02-2025
- Health
- Yahoo
Popular lemonade recalled due to undeclared ingredient linked to cancer
A popular lemonade recall has received an update, as the drink contains a food additive linked to an increased cancer risk. On January 31, Oak Cliff Beverage Works issued a voluntary recall of its Beverage Base Lemonade, which was sold in three and five-gallon containers. The five-gallon products have a Best By date of January 1, 2026, while the three-gallon ones have a Best By date of December 12, 2025. The recall involves 8,847 units of the lemonade, as noted by the Food and Drug Administration (FDA). Affected products were sold in eight states: Arkansas, California, Colorado, Kentucky, Missouri, New Mexico, Oklahoma, and Texas. The product was recalled due to an undeclared presence of a synthetic food dye, Yellow 5, in the drink. On February 25, the recall on the Beverage Base Lemonade was classified as a Class II recall. This classification means the recall is '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,' according to the FDA. Various animal studies have linked Yellow 5, also known as tartrazine, to cancer. As shown in a 2024 study published in the journal Science, the skin and muscle tissues of live mice turned transparent when tartrazine was applied to them. A 2015 study published by Anticancer Research also found that Yellow 5 caused damage to human white blood cells after three hours of exposure to the synthetic dye. Ultimately, researchers found that being exposed to Yellow 5 over time can make tumor growth and cancer more likely. The classification of the recall, due to Yellow 5, comes after the FDA banned the dye known as Red 3 from the nation's food supply. Red 3 has often been used in candies, cough syrup, baked goods, and frozen treats. The agency said it was taking the action because studies found that the dye, also known as erythrosine, caused cancer in lab rats. A federal statute requires the FDA to ban any additive found to cause cancer in animals, though officials stressed that the way Red 3 leads to cancer in rats doesn't happen in people. Nine dyes, including Yellow 5, have been allowed in U.S. food. The other common color additives in food are Blue 1, Blue 2, Green 3, Red 40, and Yellow 6. Two permitted colors are used more rarely: Citrus Red 2 and Orange B. There have already been a slew of food recalls in 2025. Earlier this month, Tri-Union Seafoods announced a voluntary recall of select canned tuna products sold under the Genova, Van Camp's, H-E-B, and Trader Joe's brands. These products were distributed nationwide at retailers such as Walmart, Trader Joe's, Costco, Kroger, and Publix. Tri-Union Seafoods initiated the recall after its supplier discovered a manufacturing defect in the tuna cans' 'easy open' lids. The defect could 'compromise the integrity of the product seal (especially over time), causing it to leak, or worse, be contaminated with clostridium botulinum,' a bacteria that causes foodborne botulism and can be fatal. Also in February, the FDA issued a report about 60 different baked goods from FGF, LLC, which were distributed in grocery stores throughout the U.S. The recall, which was completed in January, affected a total of 2,0176,614 cases of the different baked goods, due to the 'potential for contamination with listeria,' a bacteria that can contaminate many foods and cause infections.
The Independent
28-02-2025
- Health
- The Independent
Popular lemonade recalled due to undeclared ingredient linked to cancer
A popular lemonade recall has received an update, as the drink contains a food additive linked to an increased cancer risk. On January 31, Oak Cliff Beverage Works issued a voluntary recall of its Beverage Base Lemonade, which was sold in three and five-gallon containers. The five-gallon products have a Best By date of January 1, 2026, while the three-gallon ones have a Best By date of December 12, 2025. The recall involves 8,847 units of the lemonade, as noted by the Food and Drug Administration (FDA). Affected products were sold in eight states: Arkansas, California, Colorado, Kentucky, Missouri, New Mexico, Oklahoma, and Texas. The product was recalled due to an undeclared presence of a synthetic food dye, Yellow 5, in the drink. On February 25, the recall on the Beverage Base Lemonade was classified as a Class II recall. This classification means the recall is '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,' according to the FDA. Various animal studies have linked Yellow 5, also known as tartrazine, to cancer. As shown in a 2024 study published in the journal Science, the skin and muscle tissues of live mice turned transparent when tartrazine was applied to them. A 2015 study published by Anticancer Research also found that Yellow 5 caused damage to human white blood cells after three hours of exposure to the synthetic dye. Ultimately, researchers found that being exposed to Yellow 5 over time can make tumor growth and cancer more likely. The classification of the recall, due to Yellow 5, comes after the FDA banned the dye known as Red 3 from the nation's food supply. Red 3 has often been used in candies, cough syrup, baked goods, and frozen treats. The agency said it was taking the action because studies found that the dye, also known as erythrosine, caused cancer in lab rats. A federal statute requires the FDA to ban any additive found to cause cancer in animals, though officials stressed that the way Red 3 leads to cancer in rats doesn't happen in people. Nine dyes, including Yellow 5, have been allowed in U.S. food. The other common color additives in food are Blue 1, Blue 2, Green 3, Red 40, and Yellow 6. Two permitted colors are used more rarely: Citrus Red 2 and Orange B. There have already been a slew of food recalls in 2025. Earlier this month, Tri-Union Seafoods announced a voluntary recall of select canned tuna products sold under the Genova, Van Camp's, H-E-B, and Trader Joe's brands. These products were distributed nationwide at retailers such as Walmart, Trader Joe's, Costco, Kroger, and Publix. Tri-Union Seafoods initiated the recall after its supplier discovered a manufacturing defect in the tuna cans' 'easy open' lids. The defect could 'compromise the integrity of the product seal (especially over time), causing it to leak, or worse, be contaminated with clostridium botulinum,' a bacteria that causes foodborne botulism and can be fatal. Also in February, the FDA issued a report about 60 different baked goods from FGF, LLC, which were distributed in grocery stores throughout the U.S. The recall, which was completed in January, affected a total of 2,0176,614 cases of the different baked goods, due to the 'potential for contamination with listeria,' a bacteria that can contaminate many foods and cause infections.
