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Mackerel Recalled due to Botulism

ae2219bb-f7a9-4419-82e8-7ae48a43a02b-large16x9_BOTULISMThe State Department of Environmental Agriculture and Markets is now warning consumers not to eat “Phil Am” brand Smoked Mackerel (Hasa Hasa) because the product was found to be uneviscerated.

The product is sold by Asian Supermarket Group Inc., located at 1245 Central Ave in Albany.

No illnesses have been reported to the Department to date in connection with the product.

The “Phil Am” brand Smoked Mackerel (Hasa Hasa) is packaged in a clear, vacuum package flexible plastic pouch and offered for sale at refrigerated temperatures. The product is uncoded and is a product of the Philippines. The package does contain a UPC number of “814487015147.”

Because the fish is uneviscerated, the product may be contaminated with Clostridium botulinum spores, which can cause Botulism, a serious and potentially fatal foodborne illness.

Symptoms of Botulism include blurred or double vision, general weakness, poor reflexes, difficulty swallowing and respiratory paralysis.

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Related Resources
What is Botulism?

Botulism is a life-threatening paralytic illness caused by neurotoxins produced by an anaerobic, gram-positive, spore-forming bacterium—Clostridium botulinum. Botulism is a rare disease and only affects a few hundred persons each...

Epidemiology and Microbiology of Botulism

C. botulinum bacteria and spores are widely distributed in nature because they are indigenous to soils and waters. They occur in both cultivated and forest soils, bottom sediment of streams...

Symptoms of Botulism

After their ingestion, botulinum neurotoxins are absorbed primarily in the duodenum and jejunum, pass into the bloodstream, and travel to synapses in the nervous system. There, the neurotoxins cause flaccid...

Detection and Treatment of Botulism

Although botulism can be diagnosed based on clinical symptoms, distinguishing it from other diseases is often difficult, especially in the absence of other known persons affected by the condition. Common...

Botulism Outcomes and Long-Term and Permanent Injury

In the past 50 years, mortality from botulism has fallen dramatically (from about 50% to 8%) because of advances in supportive care, which is the mainstay of treatment. The respiratory...

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