High Risk of Botulism from Ungutted Salted Fish Products, such as… — public safety notice 51103
Government of Canada recall portal · Canada · 2014-04-14
As described by Government of Canada recall portal: High Risk of Botulism from Ungutted Salted Fish Products, such as Fesikh
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Reported risk: Many Sham el-Nessim celebrations include a traditional family meal. Certain salted fish products like fesikh, a traditional dish in the Egyptian community, represent an increased risk of botulism because of the way they are prepared. The fish used to make these salted fish dishes are not gutted before the ripening and salting process. This provides an opportunity for Clostridium botulinum bacteria that may be in the gut of the fish to grow and produce the toxins that cause botulism. These toxins are not eliminated by smoking or drying the end product. Whether the end product is a whole fish, fillets or parts, it will not be made safe by refrigerating, freezing, open air or vacuum packaging. The most recent botulism outbreak in Canada caused by eating fesikh was in 2012. Internationally, consuming ungutted salted fish, including fesikh, has been linked to many cases of botulism.
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