Portier Norwegian Smoked Salmon Recalled Due to Potential Food Contaminant

La Maree Smokehouse in Mamaroneck has voluntarily recalled Batch 066 of Portier Norwegian Smoked Salmon due to potential contamination with Listeria (L.) monocytogenes (Listeriosis)—a food-borne bacteria that can cause mild to serious symptoms of consumed—according to a press release from the Food and Drug Administration (FDA) today.

Although no illnesses have been confirmed as a result of consuming the salmon, the FDA has cautioned people who have may have purchased the 4, 8 or 16 oz. packages with an expiration date of March 21, 2011 to return the package to La Maree Smokehouse for a full refund.  The product was sold on March 7 to retailers in NY, NJ and CT.

The bacteria was found in two separate 4 oz. packages out of 80 packages that were tested by the FDA, according to Brett Portier, director of operations at The Smokehouse.  

The FDA is actively investigating the case, said FDA media representative Doug Karas.

The FDA routinely tests The Smokehouse once per quarter, and Portier, "continuously monitors on my own."  After tests revealed the presence of L. monocytogenes, Portier complied with, "a full cleansing protocol."

Complications of Listeriosis infection can include gastrointestinal symptoms like nausea, vomiting and diarrhea, flu-like symptoms like fever and chills, or—in more serious cases—meningitis, encephalitis and potential cervical/intrauterine infection in pregnant women resulting in spontaneous abortion, according to the FDA website.

Immunocompromised individuals, pregnant women and the elderly are particularly at risk for developing complications.

L. monocytogenes has been found in raw milk and cheeses, ice cream, raw vegetables and raw and smoked fish.

According to the release, the recall was part of a routine sampling by the FDA; the company has ceased production and distribution of the product until the problem can be identified.

The Smokehouse produces Portier Norwegian Smoked Salmon by soaking in a salt solution prior to smoking to enhance the shelf life of the fish, and splits, smokes and hand slices the fish by hand.

According to the Centers for Disease Control, you can reduce your risk of contracting Listeriosis by following these  tips:

• Thoroughly cook raw food from animal sources, such as beef, pork, or poultry.
• Wash raw vegetables thoroughly before eating.
• Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods.
• Avoid unpasteurized (raw) milk and cheeses, or other foods made from unpasteurized milk.
• Wash hands, knives, and cutting boards after handling uncooked foods.
• Consume perishable and ready-to-eat foods as soon as possible. 

Recommendations for persons at high risk, such as pregnant women and persons with weakened immune systems, in addition to the recommendations listed above:

• Do not eat hot dogs, luncheon meats, or deli meats, unless they are reheated until steaming hot.
• Avoid getting fluid from hot dog packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.
• Do not eat soft cheeses such as feta, Brie, and Camembert, blue-veined cheeses, or Mexican-style cheeses such as queso blanco, queso fresco, and Panela, unless they have labels that clearly state they are made from pasteurized milk.
• Do not eat refrigerated pâtés or meat spreads. Canned or shelf-stable pâtés and meat spreads may be eaten.
• Do not eat refrigerated smoked seafood, unless it is contained in a cooked dish, such as a casserole. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." The fish is found in the refrigerator section or sold at deli counters of grocery stores and delicatessens. Canned or shelf-stable smoked seafood may be eaten.

Editor's Note:  Additional information from Brett Portier was added to the original version of this article.