Certain St. Thomas brand bar clams and bar clam stew may contain dangerous bacteria
- Starting date:
- March 23, 2013
- Type of communication:
- Alert sub-type:
- Expanded Health Hazard Alert
- Microbiological - Clostridium botulinum
- Hazard classification:
- Class 1
- Source of recall:
- Canadian Food Inspection Agency
- Recalling firm:
- St-Thomas Fish Market Inc.
- Prince Edward Island, New Brunswick, Quebec
- Extent of the product distribution:
- CFIA reference number:
Ottawa, March 23, 2013 - The public warning issued on March 15, 2013 has been expanded to include additional products because the products may be contaminated with Clostridium botulinum
The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Bar Clams and Bar Clam Stew described below because they may be contaminated with Clostridium botulinum. Toxins produced by these bacteria may cause botulism, a life-threatening illness.
The CFIA is monitoring the effectiveness of the recall.
|Brand name||Common name||Size||Code(s) on product||UPC|
|St.Thomas||Bar Clams||210 g (drained weight)||Located on the cover of the jar - 03631, 03632, 03834, 03835, 03933, 03934, 03935, 03936, 03938, 05231, 05232, 05233, 05331, 05332, 05333, 05334, 05431, 05432, 05433, 05931, 05934||0 81971 90013 1|
|St.Thomas||Bar Clams||100 g (drained weight)||Located on the cover of the jar - 01235, 02131||0 81971 90071 1|
|St.Thomas||Bar Clam Stew||495g (17 oz)||Located on the cover of the jar - 05831, 05832, 05932 05933||0 81971 90058 8|
CFIA Media Relations
For more informationFor more information, consumers and industry can contact the CFIA by filling out the online feedback form.
Food contaminated with Clostridium botulinum toxin may not look or smell spoiled. Consumption of food contaminated with the toxin may cause nausea, vomiting, fatigue, dizziness, headache, double vision, dry throat, respiratory failure and paralysis. In severe cases of illness, people may die. For more information on foodborne pathogens, visit the Causes of Food Poisoning web page.
- Date modified: