Seabear Company of Anacortes, Washington is voluntarily recalling 1,225/ units of Cold Smoked Wild Coho Salmon Lox, produced under the Gerard & Dominique Seafoods brand, because it has the potential to be contaminated with Clostridium botulinum.
Consumers are warned not to use the product even if it does not look or smell spoiled. However, no illnesses have been reported to date.
The recall was initiated because the product's water phase salt testing below 3.5 percent. Labeling instructions state to freeze or refrigerate, once thawed they can be kept unopened in the fridge for up to 30 days. Because the water phase salt is under 3.5 percent the product must remain frozen until ready to consume. Keeping in the refrigerator after thawing in a reduced oxygen package has the potential to be contaminated with Clostridium botulinum.
Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.
The recall includes Cold Smoked Wild Coho Salmon Lox, with the affected lot # CSCO-17339, Pack Date 17-340, which was distributed directly to distributors in California, Maryland and Washington between Dec. 8, 2017 and April, 10, 2018 and it may have been further distributed and sold through retail stores at least in these states.
It also includes the Cold Smoked Wild Coho Salmon Lox that was packaged in a reduced oxygen packaging, net wt. 3 oz. (85g), and has the UPC 7 52047 92635 4.
Consumers are advised to keep product frozen until used and thaw under refrigeration immediately before use. If the consumer has refrigerated product, they should dispose of immediately even if it does not look or smell spoiled. Consumers with questions may contact the company at (800) 338-9903, Monday-Friday, 8am-5pm PST.
This recall is being made with the knowledge of the U.S. Food and Drug Administration
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