The CDC and FDA is urging sushi eaters to steer very clear of ground raw tuna originating from Jensen Tuna in Houma, Louisiana. The seafood purveyor voluntarily recalled an unknown quantity of potentially Salmonella-contaminated product shipped to 13 states, including New York and Connecticut. I take no pleasure in reporting this, especially after spending many minutes mining Shutterstock for sushi pictures so close to dinnertime.
Because yes, the CDC has flagged spicy tuna rolls—which often involve ground raw tuna—as a particular menace, most of the tainted fish having gone to restaurants and retailers. Should you insist on ordering a spicy tuna roll anyway, you should ask your server the following: Does their supplier send fish from Jensen Tuna? Have they prepared any ground raw tuna packaged in 1-lb bags or 20-lb boxes, sold under lot numbers z266, z271, and z272? Have they exhaustively scoured the kitchen to rid it of all Salmonella traces? Unless you can be absolutely certain as to the tuna's origins, don't eat it.
As of April 15th, 13 people had become ill across seven states, due to consumption of contaminated tuna. Illinois, Iowa, Minnesota, North Dakota, and Washington have all received risky fish shipments, and residents should be on alert. No one has died, but two people have been hospitalized. If you ate raw tuna recently and have since experienced nausea, vomiting, diarrhea, abdominal cramping, headaches, fever, chills, or bloody stool, please, get thee to a medical practitioner.
Grocery store tuna should mostly be safe, although it seems prudent just to avoid raw tuna until given the all clear. Or better yet, throw it in the incinerator, kill it with fire!
