The sushi slime, or tuna backmeat that has now been linked to 141 confirmed Salmonella illnesses, up from 116, originated at a tuna processing facility in India.
Sushi eaters, you thought you were eating what? The U.S. Food and Drug Administration (FDA) has conducted a traceback of tuna from four of the outbreak clusters, in Connecticut, Rhode Island, Texas, and Wisconsin, and found that all four received the same imported frozen raw Nakaochi Scrape tuna product from a single tuna processing facility in India.
Chapman and I chatted today – with his kids, extended family, burgeoning home canning career – he had to escape the Food Safety Summit in D.C. to catch up. He told me one of the industry types said everyone uses this stuff, which has helped propel the popularity of sushi eating.
The U.S. Centers for Disease Control reported today the number of confirmed Salmonella Bareilly linked to this outbreak has increased to 141 from 20 states and the District of Columbia.
The number of ill persons identified in each state is as follows: Alabama (2), Arkansas (1), Connecticut (6), District of Columbia (2), Florida (1), Georgia (6), Illinois (13), Louisiana (3), Maryland (14), Massachusetts (9), Mississippi (2), Missouri (4), New Jersey (8), New York (28), North Carolina (2), Pennsylvania (6), Rhode Island (5), South Carolina (3), Texas (4), Virginia (8), and Wisconsin (14). 21 ill persons have been hospitalized, and no deaths have been reported.