Salmonella in Twenty States Linked To Yellow Fin Tuna

A product containing Yellow Fin Tuna used for dishes such as sashimi and sushi, sold at grocery stores and restaurants was linked to salmonella outbreaks in 20 states that have sickened over 100 people.

The U.S Food and Drug Administration announced that over 116 illnesses were reported as of last Friday. Twelve people who reported being sick have been hospitalized. To date, no deaths have been reported. A voluntary recall of nearly 58,900 pounds of yellow fin tuna was performed by Moon Marine USA Corp. The tuna was labelled as Nakaochi Scrape AA or AAA, when sold in restaurants and grocery stores.

Individual consumers cannot buy the product but it might have been part of sashimi, sushi or ceviche in restaurants and some grocery stores. Many of those that reported becoming ill, said they ate raw tuna as “spicy tuna” in sushi.

The reports of the illness have mainly come from parts of the South and the Eastern Seaboard. Although, there have been cases reported in Texas and Missouri. The FDA said the there could be as long as 30 days between the time tainted food is consumed before a person becomes ill and cases are sent to health officials.

The tuna product could have passed through a number of distributors before it reached a restaurant or grocery store and possibly would not be marked clearly. Previously outbreaks of this type of salmonella have been tied to bean sprouts.

Salmonella’s most common symptoms are abdominal cramps, fever and diarrhea within three days of consuming contaminated food.