--- title: Dry Salted Fish Recalled Due to Botulism Risk date: 2013-02-13T16:33:55-08:00 author: Bill Marler canonical_url: "https://marlerclark.com/news_events/dry-salted-fish-recalled-due-to-botulism-risk" section: News --- [All News](/news_events) / [Outbreaks](https://marlerclark.com/news_events/outbreaks) / # Dry Salted Fish Recalled Due to Botulism Risk [![](http://www.botulismblog.com/files/2013/02/ucm339741-300x246.jpg "ucm339741")](http://www.botulismblog.com/files/2013/02/ucm339741.jpg)ZIP International Group LLC is recalling Dry Salted Fish (bream) because the product was found to be uneviscerated, and has the potential to be contaminated with *Clostridium botulinum*, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled. Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention. The recalled product, Dry Salted Fish (bream) was distributed by East Coast Foods Inc. Brooklyn, NY via delivery to retail stores and wholesalers in September 2012. The recalled product, Dry Salted Fish (bream) is packaged in vacuum sealed packaging labeled “Astrakhansky Lesh” (Dry Salted Fish Eviscerated) weight 14.2oz. Bar Code 835856001228 is located on the top right corner of the package. The recalled product, Dry Salted Fish (bream) is a product of Russia. No illnesses have been reported to date. Dry Salted Fish(bream) was sampled by the New York State Department of Agriculture during inspection. Subsequent analysis of the product by New York State Food Laboratory personnel confirmed that the Dry Salted Fish (bream) was not properly eviscerated prior to processing. The sale of uneviscerated fish is prohibited under New York State Agriculture and Markets regulations because *Clostridium botulinum* spores are more likely to be concentrated in the viscera than any other portion of the fish. 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The team at Marler Clark is here to answer all your questions. Find out if you’re eligible for a lawsuit, what questions to ask your doctor, and more. [ Get a free consultation ](https://marlerclark.com/contact) ##### Related Resources ###### [What is Botulism?](https://marlerclark.com/foodborne-illnesses/botulism/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](https://marlerclark.com/foodborne-illnesses/botulism/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](https://marlerclark.com/foodborne-illnesses/botulism/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](https://marlerclark.com/foodborne-illnesses/botulism/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. 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