The FDA issued an alert after yellowfin tuna contaminated with potentially deadly bacteria was mistakenly shipped to grocery stores across multiple states.
The tuna, recalled last February for possible botulism contamination, somehow ended up on shelves at major chains including Meijer, Giant Foods, Safeway, and Albertsons.
The mix-up affects thousands of households that may have purchased the contaminated cans without knowing they were part of a year-old recall. Botulism poisoning can be fatal if left untreated.
Tri-Union Seafoods originally recalled its Genova Yellowfin Tuna products from stores across the nation, including in Texas, in February 2025 after discovering manufacturing defects in the pull-tab lids. The faulty seals could have allowed bacteria to contaminate the fish inside.
A third-party distributor inadvertently shipped the recalled cans to stores in Illinois, Indiana, Kentucky, Michigan, Ohio, Wisconsin, Maryland, Virginia, and California.
The contaminated products include Genova Yellowfin Tuna in Olive Oil 4-packs and individual cans in Extra Virgin Olive Oil with Sea Salt. All have best-by dates in January 2028.
Consumers should check for specific UPCs 4800073265 and 4800013275, as well as can codes starting with S84N or S88N.
The FDA warns against eating the tuna even if it appears normal. Botulism toxins are odorless and tasteless.
Customers can return products for a full refund or contact Tri-Union at 833-374-0171 to request a replacement. Anyone feeling ill after consuming the tuna should seek immediate medical attention.
Botulism attacks the nervous system, causing paralysis that can spread to the muscles used for breathing. Without prompt treatment, the disease proves fatal in 5-10% of cases.
Common signs and symptoms of botulism include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurry vision, slurred speech, difficulty breathing, vomiting, nausea, and stomach pain. Anyone exhibiting these symptoms should seek emergency medical assistance, per the Centers for Disease Control and Prevention.
While historically linked to home canning, modern botulism outbreaks have occurred in commercial products ranging from canned vegetables to jarred pesto. The bacteria thrive in oxygen-free environments, such as sealed cans.
