By: James Peacock

Yesterday, on June 6, 2017, the FDA published an update to the list of establishments that are affected by the recent recall of ahi tuna by Hilo Fish Company. These establishments have been pulled from the company records that were sent to the FDA by Hilo Fish Company and its distributors. The FDA then posted the information to their website. The FDA, along with this update, reiterates that it is the responsibility of companies involved in recalls to notify the retailers and restaurants that they supply of any potential recalls. It is also the responsibility of the establishments named in the recall to not only remove these potentially contaminated products from their shelves and menus, but also to notify consumers of the recall. The updated list of establishments affected by the recall can be found in a table below.

FDA Updates Recall Information

The latest FDA update is the third announcement related to this recall. The first of these announcements came on May 3, when tuna cubes imported by PT Deho Canning Co, of Indonesia, were reported to be potentially contaminated with Hepatitis A. The tuna, identified by the lot codes 609149 and 609187, were distributed to restaurants and retailers without the benefit of inspection. Later testing revealed the potential contamination. At the time, the tuna was only believed to be distributed to retailers on the island of Oahu. However, two weeks later the FDA was sent another notification, this time by Hilo Fish Company, which stated that potentially contaminated tuna may have been sent to the mainland United States. Hilo Fish Company received their products from Sustainable Seafood Company and Santa Cruz Seafood, located in Vietnam and the Philippines, respectively. These yellowfin tuna products were sent to restaurant and retail locations in California, New York, Oklahoma, and Texas. Health officials in New York were able to catch the tuna before it was shipped to retailers, as both the FDA and the New York State Department of Health have confirmed that contaminated tuna was not sold to the public in that state. The expanded recall was issued on May 18 and covers vacuum-sealed packages of 8-ounce tuna steaks and bags of frozen yellowfin tuna cubes that are of random weights. The tuna steaks can be identified by the lot number 166623, the production date code 627152, and the expiration date 2018-10-01. The tuna cubes were shipped to retailers in 15-pound boxes and can be identified by the lot number 173448, the date code 705342, and the expiration date 2019-04-01.

 

California Store Names

 

 

Location

 

 

Almansor Court

 

 

701 S. Almansor St. Alhambra, CA

 

 

Arroyo Trabuco

 

 

26772 Avery Pkwy, Mission Viejo, CA

 

 

Blue HI Café

 

 

2 Embarcardero, Dan Francisco, CA

 

 

Camp Four Wine Café

 

 

1508 10th St. Modesto, CA

 

 

Doubletree

 

 

555 W. Foothill Blvd., Claremont, CA

 

 

Fuzio’s

 

 

1020 10th St. Modesto, CA

 

 

High Sierra Grill House

 

 

2003 W. Bullard, Fresno, CA

 

 

Hotel Irvine

 

 

17900 Jamboree Rd, Irvine, CA

 

 

Jus Poke

 

 

501 N. Pacific Coast Hwy, Redondo Beach, CA

 

 

Noelani

 

 

1037 Laurel St. San Carlos, CA

 

 

Ola Mexican Kitchen

 

 

Huntington Beach, CA

 

 

Poke Shack

 

 

2001 Lawton St. San Francisco, CA

 

 

Shamrock Foods

 

 

12400 Riverside Dr. Eastvale, CA

 

 

 

 

Texas and Oklahoma Stores

 

 

Location

 

 

Central Market Kitchen N

 

 

HEB Vendor #15385, Austin, TX

 

 

Conservatory Plano

 

 

6401 Ohio Dr. Plano, TX

 

 

Hilton Garden Inn

 

 

23535 Northgate Crossing, Spring, TX

 

 

Jack Ryan’s

 

 

102 N. College Ave. Tyler, TX

 

 

Jack Ryan’s

 

 

119 N. Longview St. Kilgore, TX

 

 

Johnny Tamale

 

 

4647 E. Sam Houston, Pasadena, TX

 

 

Myron’s Prime Steakhouse

 

 

10003 NW Military Hwy, San Antonio, TX

 

 

Sea Ranch Restaurant

 

 

1 Padre Blvd., S Padre Island, TX

 

 

Sysco East Texas

 

 

4577 Estes Pkwy, Longview, TX

 

 

Sysco Foods Central Texas

 

 

1260 Schwab R. New Braunfels, TX

 

 

Sysco Food Houston

 

 

10710 Greens Crossing Blvd, Houston, TX

 

 

The Schooner

 

 

1507 S, Hwy 69, Nederland, TX

 

Hepatitis A

Hepatitis A can be a very serious foodborne infection of the liver, but an infection can largely be avoided. Proper hygiene, including the thorough washing of hands, is an important step in halting the spread of all infections, not just Hepatitis A. By following other food safety techniques, many foodborne illness infections can be prevented. Restaurants and retailers who may have contaminated products should immediately pull them from sale, and should take special care to wash and sanitize all areas very carefully to help prevent infection. Even with all of these measures, though, by far the best way to prevent a Hepatitis A infection is through getting a vaccination. The Hepatitis vaccine, first offered in 1995, is recommended by the CDC for all children and adults over the age of one. The vaccine works by introducing inactivated Hepatitis A virus to a person’s body in order to spur the creation of antibodies. These antibodies represent the body’s natural immune response to the presence of the virus, and they work to identify a specific virus in the bloodstream. When a potential virus is identified in the bloodstream by antibodies, the body’s immune response is activated to destroy the virus. The Hepatitis A vaccine can provide resistance to the virus for up to 25 years. The Hepatitis A antibodies also appear if Hepatitis A infects someone. The vaccine has led to an exponential reduction in the amount of Hepatitis A infections. In 1989, health officials reported almost 40,000 cases of Hepatitis A, but today the CDC estimates that there are less than 5,000 cases of Hepatitis A per year. Again, the CDC recommends that all children and adults over the age of one receive the vaccination, as well as those traveling to areas with high incidence rates of Hepatitis A, those working in hospital and research facilities, and those with chronic liver diseases.

Hepatitis A infections may not produce symptoms in those it infects, usually depending on their age. Adults and children over the age of six will present the typical symptoms of a Hepatitis A infection, but 70% of these cases also present with jaundice, or yellowing of the skin and eyes. Asymptomatic cases of Hepatitis A are most common in children under the age of six. About 70% of cases in young children do not produce any symptoms. A case of Hepatitis A poisoning will abruptly produce symptoms in as soon as 15 days after infection, although it may take up to 50 days. The CDC reports that a Hepatitis A infection will produce symptoms after 28 days, on average. The Hepatitis A virus targets the liver, and because of this, will typically cause symptoms including fever, vomiting, joint pain, nausea, clay-colored bowel movements, loss of appetite, dark urine, fatigue, abdominal pain, and jaundice. Although the symptoms will usually last for about 2 months, the CDC has said that there is a 10 to 15% chance of relapsing within 6 months. There is no risk of the infection becoming chronic. If you may have eaten recalled and potentially contaminated tuna, it is important that you get a Hepatitis A vaccine if you have not gotten one already. If you or a loved one begins to show the symptoms of a Hepatitis A infection, contact a medical professional.