Spicy Tuna Sushi Linked To Salmonella Outbreak In 20 States
Apr 16, 2012, 12:58 pm
#1
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Spicy Tuna Sushi Linked To Salmonella Outbreak In 20 States
http://gothamist.com/2012/04/16/spic...salmonella.php
Spicy tuna sushi has been connected to an outbreak of Salmonella Bareilly in 20 states, according to a report from the CDC. 12 people have been hospitalized nationwide (no deaths, luckily), and New York State has seen the highest number of reported sicknesses (24 cases) by far. An investigation conducted by local, state, and federal officials has homed in on a frozen raw yellowfin tuna product known as Nakaochi Scrape, produced by the Moon Marine USA Corporation, based in California.
Nakaochi Scrape is, in the CDC's unappetizing words, "tuna backmeat that is scraped from the bones of tuna and may be used in sushi, sashimi, ceviche, and similar dishes. The product looks like raw ground tuna." Mmm, who'll be the first "extreme eater" to make a Spicy Tuna Pink Slime burger and consume on YouTube for instant viral infamy?
Moon Marine's spicy tuna has been recalled, and the investigation is ongoing. So far the CDC has located a total of 7 "clusters" at restaurants or grocery stores where 2 or more ate before getting sick. "In each cluster, at least one ill person reported eating sushi purchased at the restaurant or grocery store," says the CDC. The cluster gut bombs blew up in Connecticut, Maryland, Rhode Island, Texas, and Wisconsin.
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Spicy tuna sushi has been connected to an outbreak of Salmonella Bareilly in 20 states, according to a report from the CDC. 12 people have been hospitalized nationwide (no deaths, luckily), and New York State has seen the highest number of reported sicknesses (24 cases) by far. An investigation conducted by local, state, and federal officials has homed in on a frozen raw yellowfin tuna product known as Nakaochi Scrape, produced by the Moon Marine USA Corporation, based in California.
Nakaochi Scrape is, in the CDC's unappetizing words, "tuna backmeat that is scraped from the bones of tuna and may be used in sushi, sashimi, ceviche, and similar dishes. The product looks like raw ground tuna." Mmm, who'll be the first "extreme eater" to make a Spicy Tuna Pink Slime burger and consume on YouTube for instant viral infamy?
Moon Marine's spicy tuna has been recalled, and the investigation is ongoing. So far the CDC has located a total of 7 "clusters" at restaurants or grocery stores where 2 or more ate before getting sick. "In each cluster, at least one ill person reported eating sushi purchased at the restaurant or grocery store," says the CDC. The cluster gut bombs blew up in Connecticut, Maryland, Rhode Island, Texas, and Wisconsin.
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Apr 16, 2012, 1:23 pm
#2
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I am not a sushi expert as far as making roles but I eat a decent amount and I am pretty sure spicy tuna roles at a lot of places are just chopped up tuna with some sort of chili's chopped in there as well. As far as this being being "nasty", it is still meat. I guess if that is nasty then the idea of feasting off a dead animal in general is not much behind now is it? 
Apr 16, 2012, 1:37 pm
#3
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The only reason a spicy tuna roll is nasty to me is because I hate mayonnaise. I'm sure when you get this kind of sushi at a reputable place the chopped up tuna is no less sushi grade than the whole pieces.
I've made a habit of buying the brown rice sushi at my local Ralph's lately. This is making me think twice about it.
I've made a habit of buying the brown rice sushi at my local Ralph's lately. This is making me think twice about it.
Apr 16, 2012, 1:38 pm
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Apr 16, 2012, 1:52 pm
#5
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People need to ask their restaurants and stores how the stuff is prepared, if it comes in premade or not, etc.
At least one lawyer's office has stepped up and started taking cases in all fifty states.
http://www.schmidtlaw.com/spicy-tuna...oning-lawsuit/
The CDC page is here
http://www.cdc.gov/salmonella/bareilly-04-12/
At least one lawyer's office has stepped up and started taking cases in all fifty states.
http://www.schmidtlaw.com/spicy-tuna...oning-lawsuit/
The CDC page is here
http://www.cdc.gov/salmonella/bareilly-04-12/
Last edited by cordelli; Apr 16, 2012 at 2:11 pm
Apr 16, 2012, 2:36 pm
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That is what I believed as well. However, upon further investigation it appears that this is not the case. Spoke to a friend today who used to work in a sushi restaurant in Manhattan. He said the "spicy tuna" arrived at the store pre-made and pre-mixed with the spicy mayo.
I am having a craving their spicy tuna with avocado on rice cakes as I am typing this.
Apr 16, 2012, 7:46 pm
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In all of the Japanese restaurants I've worked at, we used bits of tuna that couldn't be used for sushi/sashimi to make spicy "salad".
Granted, these were better-than-average places, but still, I'd never heard of the practice of buying prepackaged tuna "scrapes". No self-respecting "true" sushi chef would ever use such a product. Fraudulent "sushi chefs" might. Know where you eat.
Granted, these were better-than-average places, but still, I'd never heard of the practice of buying prepackaged tuna "scrapes". No self-respecting "true" sushi chef would ever use such a product. Fraudulent "sushi chefs" might. Know where you eat.
Apr 17, 2012, 2:19 am
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Well it wasn't this one then: Japan tuna sale smashes record
Apr 17, 2012, 9:17 am
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In all of the Japanese restaurants I've worked at, we used bits of tuna that couldn't be used for sushi/sashimi to make spicy "salad".
Granted, these were better-than-average places, but still, I'd never heard of the practice of buying prepackaged tuna "scrapes". No self-respecting "true" sushi chef would ever use such a product. Fraudulent "sushi chefs" might. Know where you eat.
Granted, these were better-than-average places, but still, I'd never heard of the practice of buying prepackaged tuna "scrapes". No self-respecting "true" sushi chef would ever use such a product. Fraudulent "sushi chefs" might. Know where you eat.
Blech. What, did they have chickens plucking the flesh off which caused the salmonella spread? (There is no "vomit" smilie.)
Apr 17, 2012, 9:35 am
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Apr 17, 2012, 10:03 am
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Maybe a little squeeze of lemon for freshness, but it should require nothing more. With only 2-3 ingredients, quality matters. If you aren't going to make your own mayo, then use a good quality store brand.