Following this week’s news that seafood is being majorly mislabeled in L.A. and a national scandal over salmonella-spreading “tuna scrape” that lead to a recall of 59,000 pounds of tuna, it’s clear there’s something really (wait for it) fishy going on in the world of U.S. seafood. HuffPo reports on a third seafood shocker issuing from Davy Jones’ locker, with news that The FDA is looking to close down two California fish processors, Blue Ocean Smokehouse in Half Moon Bay and Yamaya in Torrance, over discoveries of products at both plants containing toxins that cause botulism and listeriosis.
While Yamaya is offering to temporarily halt production and destroy all its existing products after the discovery of Listeria monocytogenes, the FDA is apparently trying to completely shut down Blue Ocean Smokehouse, citing refusal to comply with government demands after an inspection in October uncovered the presence of Clostridium botulinum, which can cause botulism, in the company’s vacuum-packed hot and cold smoked products.
Inspectors claim the Half Moon Bay plant practices poor sanitation, while one regulator notes, “The company has ignored warnings by the FDA and the California Department of Public Health by continuing to sell seafood that puts consumers’ health at risk.”
Seafood has long been the beneficiary of its solid reputation as a safer, healthier alternative to red meat and poultry. But following this week of so much befouled fish, rampant mislabeling, and toxic discoveries, it appears we have one more food category that will keep us on edge.