Consumers are Alerted to Possible Botulism Contamination in “Frozen Salted Croaker” Distributed by YS Trading Corp. in New York
October 6, 2008
The New York State Agriculture Commissioner, Patrick Hooker, announced on October 6 that consumers should not eat “Frozen Salted Croaker” distributed by YS Trading Corp of 38-21 23rd Street, Long Island City, New York 11101 because the product was uneviscerated.
The “Frozen Salted Croaker” was sold in Hicksville and Flushing, New York as well as New Jersey in un-coded, unlabeled plastic bags.
The Agriculture Commissioner’s Office stated that uneviscerated fish is prohibited under New York State Department of Agriculture and Markets’ regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera of the fish. Uneviscerated fish has been linked to outbreaks of botulism poisoning. Botulism is a serious and potentially fatal food-borne illness. Symptoms of botulism include blurred or double vision, general weakness, poor reflexes, difficulty swallowing and respiratory paralysis.
The New York State Department of Agriculture stated that the YS Trading Corp. “Frozen Salted Croaker” was found by a New York State Department of Agriculture and Markets food inspector during a routine inspection. The Office also stated that subsequent analysis by New York State Food Laboratory personnel confirmed the product to be uneviscerated.
No illnesses have been reported to date in connection with the product. Consumers who have this product are advised not to eat it.
The classic symptoms of botulism in adults and children include:
- double vision, blurred vision,
- drooping eyelids,
- slurred speech,
- difficulty swallowing,
- dry mouth, and
- muscle weakness.
Infants with botulism may appear lethargic, feed poorly, be constipated, have a weak cry or have poor muscle tone. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the arms, legs, trunk and respiratory muscles. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days.
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