Smoked Scallops, packaged and frozen in vacuum pouches, 4 oz & 16 oz packages. The 4 oz package has UPC 47094 20026
Class I - DangerousWhat Should You Do?
- Check if you have this product: Lot # 18-019 (use by 01/19/2019). Lot # 18-040 (use by 02/09/2019). Lot # 18-054 (use by 02/23/2019).
- Do not eat it: Even if it looks and smells fine, do not consume this product.
- Throw it away or return it: You can return the product to the store for a full refund.
- Seek medical attention if needed: If you've consumed this product and feel unwell, contact your doctor immediately.
- Report problems: Report any issues to the FDA's Safety Reporting Portal.
⚠️ Emergency: If you experience severe symptoms after consuming this product, call 911 or Poison Control at 1-800-222-1222.
Recall Details
- Company:
- Taylor Shellfish Co
- Reason for Recall:
- Smoked Scallops, packaged and frozen in vacuum pouches, are recalled because product did not meet minimum Water Phase Salt (WPS) percentage of 3.5%.
- Classification:
- Class I - Dangerous
Dangerous or defective products that predictably could cause serious health problems or death.
- Status:
- terminated
Product Information
Full Description:
Smoked Scallops, packaged and frozen in vacuum pouches, 4 oz & 16 oz packages. The 4 oz package has UPC 47094 20026
Product Codes/Lot Numbers:
Lot # 18-019 (use by 01/19/2019). Lot # 18-040 (use by 02/09/2019). Lot # 18-054 (use by 02/23/2019).
Distribution:
Distributed in: OR, WA
Official Source
Always verify recall information with the official FDA source:
View on FDA.govFDA Recall Number: F-1006-2018
Related Recalls
Original Smoked Oysters, packaged in vacuum pouches, net wt. 2.25 oz. or 16 oz.. UPC 47094 20002
Taylor Shellfish
Original Smoked Oysters, packaged in vacuum pouches, are recalled because the product is not intended to be packaged in a vacuum pouch. This product is cold smoked and low salt and will not meet the minimum standard of Water Phase Salt % for vacuum pouch processing or consumption. Consumption of this product without maintaining the temperature below 38 degrees F may lead to the introduction of Clostridium botulinum toxin.