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UPDATE, July 27, 2012: The final tally is 425 people sicked in 28 states by salmonella-tainted raw scraped ground tuna, the Centers for Disease Control and Prevention reported.
Nearly 400 people in 27 states and the District of Columbia have now been sickened by an outbreak of two rare strains of salmonella detected in raw tuna products used in sushi and other dishes, health officials said.
Some 390 have become ill and 47 have been hospitalized, up from 316 confirmed infections and 37 hospitalizations in May, the Centers for Disease Control and Prevention confirmed. No deaths have been reported.
The outbreak includes 14 people sickened by salmonella Nchanga and 376 people sickened by salmonella Bareilly, both rare strains of the foodborne pathogen. The culprit has been identified as raw Nakaochi Scrape tuna product produced by Moon Marine USA Corp. of Cupertino, Calif.
In April, Moon Marine recalled 58,828 pounds of the frozen tuna product. It wasn't for sale to individual customers, but may have been used to make sushi, sashimi, ceviche and similar dishes in restaurants and grocery stores.
The numbers of new cases have declined substantially since the peak of the outbreak in April, CDC officials said. Illnesses may continue, however, because some food establishments may be unaware that they received recalled product and continue to serve the raw yellowfin tuna scraped from the backbone of the fish. It has a long shelf life.
Seattle food safety lawyer Bill Marler has called on the federal Food and Drug Administration to release the names of all restaurants and other outlets where the contaminated product was distributed. FDA officials did not immediately respond to questions about the action.
Some 390 have become ill and 47 have been hospitalized, up from 316 confirmed infections and 37 hospitalizations in May, the Centers for Disease Control and Prevention confirmed. No deaths have been reported.
The outbreak includes 14 people sickened by salmonella Nchanga and 376 people sickened by salmonella Bareilly, both rare strains of the foodborne pathogen. The culprit has been identified as raw Nakaochi Scrape tuna product produced by Moon Marine USA Corp. of Cupertino, Calif.
In April, Moon Marine recalled 58,828 pounds of the frozen tuna product. It wasn't for sale to individual customers, but may have been used to make sushi, sashimi, ceviche and similar dishes in restaurants and grocery stores.
The numbers of new cases have declined substantially since the peak of the outbreak in April, CDC officials said. Illnesses may continue, however, because some food establishments may be unaware that they received recalled product and continue to serve the raw yellowfin tuna scraped from the backbone of the fish. It has a long shelf life.
Seattle food safety lawyer Bill Marler has called on the federal Food and Drug Administration to release the names of all restaurants and other outlets where the contaminated product was distributed. FDA officials did not immediately respond to questions about the action.
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I bought a plastic bag of Raw BP Gulf Shrimp today. Said on the bag , it was already lightly oiled and ready for cooking.................I think I'll use it for bait.
you are bound to catch a really dumb girl with that- she'll love yoo mama! :)
lance.....sounds like a gay name. You gay lance?
not gay- let your mom know?? :)
yoomama .. well i ate mine and it tasted like 30 weight oil.
Anyone read the real news last week that 17 out of 17 samples of tuna taken off the coast of Califronia contained high levels of cessium. Thats one of the same radioactive ellements that is being feed into the pacific by Fukishima. Tuna are migratory and travel between Japan and the west coast. Maybe time to stop eating tuna. Just sayin and I love tuna.
I read that radiation is in tuna- I am thinkin' the tuna from B4 The Tsunami has just run out(hopefully) of the freezer. I am thinking of growing tilapia in a kiddie pool in the backyard?? Ck. yo u t ub e. I am having trouble eating any thing from the ocean/river at this point!
Bro..... my Fecal Matter contains a high level of Led whenever I visit Taco Bell.....
I HAVE A SOLUTION ! ! !
Fish can smell "Fishy" So, dont eat it, instead, EAT BEARDED CLAMS.
Sure, they might smell a bit "Fishy" but they sure do make a great 'nightcap'
your allergies must be debilitating you at this point?????? I prescribe ten different bearded clams every twenty four hours until signs and symptoms of allergic discomfort subside! AND- I'll call you in the morning for a full report on your condition. Bearded clams can be taken from one to ten at a time as per patient desire. :)
Well Lance,
It is clear you have rarely enjoyed the "fruits" of the lower frontal torso of females
So right davidhoffman. There are a few things in this world you shouldn't try to bargain. Airfare, health care and sushi.
1. Mitt will get rid of government regulations.
2. Mitt will get rid of health care for the sick.
3. Mitt will get rid of sick people who die from food borne diseases preventable by government regulation.
4. Mitt won't have to worry about the voter fraud of sick people who die voting Democrat to strengthen government regulation.
I think you have already consumed something bad form that post.
If obama is the liberal saviour, why did this happen. Especially from a company nested in the liberal Mecca of San Francisco. Did they bribe Pelosi ?
Nakaochi Scrape is not Sushi
This solmonella strain is not the typical bacterial strain. These fish most likely swam over from Japan and was exposed to the radiation from the nuclear reactor facility that detonated after the big Tsunami. The solmenella are now SUPER MUTANT FLESHEATING BACTERIA, which is typical of such exposed micro-organisms.
For all you raw fish eaters, remember there are now radioactive salmon and tuna showing up off California in fishermen's nets. Radiation is GOOD for you, so chow down!
Cook your food!
If you have NEVER been sick from this you don't know how horrible the experience can be. Horrible, horrible. I'll never forget it. I am now VERY particular with where and when I'll eat it.
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Rule number 1 when eating sushi,never and I mean never eat at a one price,eat all sushi house.Pay a little more and eat at a restaurant with refrigeratiors instead of iceboxes or ice! ! Anybody who got sick eating this crap, deserve it, for being so cheap!Love my sushi and have eaten it for 50 years and never once been sick! Well maybe a couple of time from eating too much but never from just eating good fish!
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It was also recently discovered that a majority of the tuna caught off the coast of California has radiation levels 10 times the accepted levels for seafood, mostly likely due to the migration of tuna off the coast of Japan since the Fukashima nuclear meltdown. We wonder why cancer rates are so high. Charie Tuna has been nuked, add the mercury in there and you've got a toxic cocktail.
They've been telling people for years to never eat any type of raw fish. It doesn't make sense, it's an animal, you need to cook it. Why take the chance?
Great. Kill more fish and throw it away. Now, go kill more fish. As long as we're killing animals, we're happy. Keep killing. I mean, it's not like we'll run out or anything. Won't the oceans be nice when they look like a swimming pools? Then what?
OMG yes, CRS......the oceans are being vastly overfished, and by eating the codfish ( a very pretty fish) and swordfish I too share complicity in this crime, i have to report.
Bad journalism = At least name the 27 states affected if you are really in the business of providing information!!
Ban Seafood !
Yeah the sushi is tasty and all but the last time I treated my friend to a big sushi filled dinner, she took some home and ate it the next day and both her and her friend got sick and puked. Myself, I also ate some leftovers and got a little quesy, but not sick like they did. Personaly, eating sushi is an insult to my father, who had a Zeke crash into his ship, the destroyer USS O'Brien back in the later stages of WW2, so getting sick is a just reward. Ya know, back when I was a kid, the best villains on pro wrassling TV shows, were Toro Tanaki, and Otto Von Bismark as a tag team. Dirty, cheating, etc. they were the worst, and then how they would cry when the tables were turned and the stupid ref would honor their complaints but never the good guys, Like Chief Jay Strongbow and his partner. nooooo! But anyway, pro wrassling mimiced American foreign policy and who has a higher standard of living today. Japan and Germany, BOTH have a way higher standard of living then Americans. The deep state ruling elitists want it that way. Romney, Obama, etc. are mere flying monkies to these WICKED witches. So boycott sushi and all Jap and Kraut products. What's wrong with you people! It a'int never going to be over until all the American descendants of WW2 combat veterans are deceased
that may have been the most rambling pointless thing I've ever heard. No one here has any idea of a point you were trying to make or to what you are refering to. Are you talking about sushi? Because that is what this thread is about. I guess what I'm trying to say is that your a faggot.
Wasn't that PRofessor Toro Tunaka?
...... i tried to tell'em the fish was raw.
To whom it may concerne,
The tuna you are reading about in this article is this tuna and this is why people are getting sick and it needs to be stopped. This is giving one of the best foods on the planet a bad name. But it hurts the local fisherman of hawaii who bring in the fresh Ahi and dont freeze or gas there fish. If you dont believe just google Gassed Fish.
Sushi, sashimi, salad nicoise, carpaccio or lightly seared are all delicious ways to prepare extremely fresh tuna. Many people adorn their beautifully red tuna steaks with exotic ingredients such as fiery wasabi, white truffle oil and sometimes even Hawaiian seaweed. Others enjoy their tuna undressed, finding simplicity in preparation paramount to tuna's gastronomic rewards. Unfortunately a vast majority of tuna lovers are sold fish that has been adulterated, without their knowledge, by Carbon Monoxide (CO) before they ever place it in their grocery carts. CO treated tuna, also known as "tail-pipe tuna" has quietly permeated our local market.
CO is a gas that when added to fish, prevents natural oxidation in the flesh. CO changes the color to an artificial pink, stable pigment called carboxymyoglobin which stays in the fish indefinitely. Cookbooks often use treated tuna in their photographs because the fish does not change color while sitting under hot lights. CO does nothing to improve or preserve fish quality, it merely masks normal decomposition. In tuna, quality and freshness can be easily determined by the process of oxidation. As the fish deteriorates it slowly turns brown. The flesh becomes unappealing to consumers and the fish is thrown away. With CO added to the flesh this natural process is halted. Buyers are purchasing fish that can be past its prime and in many cases rotten, even though the flesh still looks fresh. In fact, many stores are selling this treated fish as sashimi (suitable for eating raw) at extremely low prices. Additionally, treated tuna can pose as a higher grade than it actually is which fraudulently raises the price of the fish. If you encounter bright red tuna that is selling for less than $14 a pound it has most likely been treated. Many countries have banned CO as an additive including Japan, Canada, and the European Union for fear that people would be able to sell rotten fish to unknowing consumers. The Food and Drug Administration has referred to CO treated fish as harmless, however; rotten fish can have adverse health effects in people that are susceptible to histamine producing scombroid fish, like tuna.
Scombrotoxin, a common form of food poisoning accumulates in tuna if the temperature warms to over 40 degrees F. Above 40 degrees, tuna flesh deteriorates rapidly changing color from red to brown. This is an extremely reliable way to tell if tuna has high levels of histamine. CO masks the browning process making it impossible to tell if the fish has produced dangerous levels of toxins. In a particular test 27% of the treated tuna had elevated levels of histamine - 7% of which had levels greater than the FDA's poisonous action level of 500 ppm, ranging up to 2060 ppm.
Tuna treated with CO is present in our local marketplace. Most grocery stores, local fish wholesalers and sushi bars sell CO tuna exclusively. Many restaurants have begun using CO treated fish as well, which is intriguing (and unnecessary) because most tuna preparation in these establishments includes cooking the fish, which turns the fish opaque, negating any aesthetic benefit of bright pink tuna. The FDA does require stores that sell CO treated fish to properly label it as such; however, many of the grocery stores in Minnesota have yet to do so. Neither Coastal Seafoods nor your local food co-op sell CO treated tuna.
Find out if your fish has been treated with CO by asking. Grocery stores and restaurants must provide this information; however, many employees are uninformed about CO treated fish and may not know that they are selling it. Look for fresh tuna that has a deep red color (untreated), not an unnatural bright pink color (treated). And remember bright pink tuna selling for less than $14 a pound has most likely been treated with CO. Remember, freshness, is the single most important factor in ensuring great tasting fish, not color. In nature, the color of tuna varies from fish to fish due to diet, metabolism, oil content and species. Try the many varieties of tuna both raw and cooked and enjoy their subtle differences. Save the treated tuna for food stylists to photograph.
Q. What do they call sushi in Northern Minnesota?
A. Bait!
Q. What do they call a boomerang that doesn't come back?
A. A stick!
it couldn't be radiation sickness, such as what you would find in radiation from a certain meltdown of some japanese reactors, hmmmm?
just how much radiation is allowable? is this an epidemic, or something that we have to tolerate for the next 35,000 years?
you can get worse from raw fish