Salmonella Outbreak Prompts California Company to Recall Yellowfin Tuna

Illnesses have reported in 20 states and the District of Columbia. No deaths have been reported

By Samantha Tata

| Friday, Apr 13, 2012 | Updated 8:14 PM PDT

Salmonella Prompts Yellowfin Tuna Recall

A yellowfin tuna product used to make dishes like sushi and sashimi has been recalled after a salmonella outbreak sickened more than 100 people across the country.

A yellowfin tuna product from a Cupertino company used in dishes like sushi and sashimi has been linked to an outbreak of salmonella that has sickened more than 100 people across 20 states and the District of Columbia, according to the Food and Drug Administration (FDA).

So far, 116 illnesses have been reported and a dozen people have been hospitalized, according to a statement released Friday by the FDA. No deaths have been reported.

Moon Marine USA Corporation, also known as MMI, is voluntarily recalling 58,828 pounds of frozen raw yellowfin tuna. It was labeled as Nakaochi Scrape AA or AAA, which, when scraped off the fish bones, looks like a ground product.

The tuna is not available for sale to individual consumers, but may have been used to make ceviche, sushi, sashimi and spicy tuna dishes in restaurants and grocery stores.

As of Friday, illness had been reported these states and the District of Columbia: Alabama (2), Arkansas (1), Connecticut (5), District of Columbia (2), Florida (1), As Georgia (5), Illinois (10), Louisiana (2), Maryland (11), Massachusetts (8), Mississippi (1), Missouri (2), New Jersey (7), New York (24), North Carolina (2), Pennsylvania (5), Rhode Island (5), South Carolina (3), Texas (3), Virginia (5), and Wisconsin (12).

Many of the people who became sick reported eating raw tuna in sushi as "spicy tuna," the statement noted.

Officials advised consumers to ask the store if their products contain the raw recalled product before purchase, adding, “When in doubt, don’t eat it.”

Most people infected with salmonella develop symptoms within 12 to 72 hours after infections, according to the FDA. The illness, marked by diarrhea, fever and abdominal cramps, usually lasts 4 to 7 days.

If symptoms become severe enough for hospitalization, FDA officials say antibiotics may be necessary.

To report adverse reactions to or problems with food, except meat and poultry, contact the FDA office in your area.