Class I (most serious) Food H-0810-2026 Ongoing

FDA Class I recall: uncontrolled Clostridium botulinum hazard in vacuum-packed kippered herring — botulism risk

Shining Sea Fish Co. LLC ・Reported May 27, 2026

Shining Sea Fish recalled vacuum-packed kippered herring over an uncontrolled Clostridium botulinum (botulism) hazard. The FDA classified it Class I. Vacuum-packed, low-oxygen seafood is a classic botulism risk.

Recall overview (primary data)

ClassificationClass I (most serious)
Product typeFood
Recalling firmShining Sea Fish Co. LLC
ReasonClostridium botulinum is an uncontrolled hazard
DistributionMI
Recall initiated2026-04-28

Key points

Uncontrolled Clostridium botulinum (botulism) hazard in vacuum-packed kippered herring
FDA classified it Class I (H-0810-2026, reported May 27, 2026, ongoing)
About 675 pounds, distributed in Michigan, firm-initiated (initiated April 28, 2026)
Vacuum-packed / low-oxygen seafood is a classic botulism risk
Botulism is a serious illness that can lead to respiratory-muscle paralysis

The U.S. FDA classified Shining Sea Fish Co.'s recall of vacuum-packed kippered herring as Class I (recall H-0810-2026, reported May 27, 2026, status ongoing, firm-initiated).

The affected product is "MA Cohen's Kippered Herring" (vacuum packed, UPC 7232577992, weight provided at retail). The recall reason is that Clostridium botulinum is an uncontrolled hazard. The recall was initiated April 28, 2026, affecting about 675 pounds, distributed in Michigan.

Clostridium botulinum grows in low-oxygen environments and can produce a potent neurotoxin. Vacuum-packed or otherwise low-oxygen seafood is a classic botulism risk if not properly controlled (salt, pH, temperature). Botulism can cause blurred vision, difficulty speaking and swallowing, and muscle weakness, and in severe cases paralysis of the respiratory muscles — hence the most serious Class I classification.

Why it matters

A Class I food recall distributed within Michigan. The botulism risk of vacuum-packed / low-oxygen foods is a universal food-safety topic, underscoring the importance of temperature and shelf-life control.

FAQ

What is Clostridium botulinum?

A bacterium that grows in low-oxygen environments and can produce a potent neurotoxin. In vacuum-packed or low-oxygen foods, it is a risk if not properly controlled.

Where was it distributed?

FDA records show distribution in Michigan. Botulism risk in vacuum-packed seafood is a general food-safety topic everywhere.

Sources (primary)

Source: openFDA (U.S. FDA, CC0 public domain). Data is provided as-is and must not be used for medical decisions. Verify the latest and exact details with the official FDA recall information. This site is not endorsed or certified by the U.S. FDA.

#FDA#Recall#Food#Class I#Botulism#Food safety

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