Josephson's Smokehouse recalls hot smoked garlic pepper Atlantic salmon products (HS-D) due to potential Clostridium botulinum toxin formation from undercooking. Products sold frozen or refrigerated with specific UPC and labeling details.
The hot smoked fisheries products in vacuum packages were undercooked and have a potential hazard of Clostridium botulinum toxin formation.
Josephson's Smokehouse is recalling hot smoked garlic pepper Atlantic salmon products that may be undercooked, creating a risk of botulism. This recall affects products sold frozen or refrigerated with specific UPC codes and labeling.
The hot smoked salmon products were undercooked during production, which can allow Clostrid: botulinum bacteria to form a toxin. This toxin can cause serious illness if consumed, though the risk is low due to the specific product conditions and limited distribution.
Consumers who purchased Josephson's Smokehouse hot smoked garlic pepper Atlantic salmon (HS-D) products, typically those who bought frozen or refrigerated items with the specified UPC code. People with compromised immune systems may be at slightly higher risk due to potential botulism.
Check for the product label that says 'HOT SMOKED GARLIC PEPPER SALMON SALMON, SALT, GARLIC, PEPPER, MIXED HARDWOOD SMOKE, KEEP REFRIGERATED AT 38 DEGREES OR BELOW'. Products with UPC 0 240100 214246 (net weight 0.445 lbs) are affected. The products were sold frozen or refrigerated and range from one to eight pounds.
Look for the label that states 'HOT SMOKED GARLIC PEPPER SALMON SALMON, SALT, GARLIC, PEPPER, MIXED HARDWOOD SMOKE, KEEP REFRIGERATED AT 38 DEGREES OR BELOW'.
Reach out to Josephson's Smokehouse for more information about the recall and potential remedies.
Josephson's Smokehouse hot smoked garlic pepper Atlantic salmon (Item HS-D) vacuum packaged and sold frozen or refrigerated, with a net weight of 0.445 lbs and UPC 0 240100 214246.
The recall states a potential hazard of Clostridium botulinum toxin formation from undercooking, which could cause illness but not direct injury. The risk is low due to the product conditions and limited distribution.
Check for the label that says 'HOT SMOKED GARLIC PEPPER SALMON SALMON, SALT, GARLIC, PEPPER, MIXED HARDWOOD SMOKE, KEEP REFRIGERATED AT 38 DEGREES OR BELOW' and the UPC 0 240100 214246.
We’ve drafted a message you can send Josephson's Smokehouse to request your refund or repair — edit it as you like.
Subject: Recall F-1401-2014 — Josephson's Smokehouse Josephson's Smokehouse Hello, I own a Josephson's Smokehouse that is covered by recall F-1401-2014 from Josephson's Smokehouse. I’m writing to arrange the remedy described in the recall (a refund, repair, or replacement as applicable). Could you please tell me the next steps to resolve this? Thank you.
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The facts (hazard, remedy, dates, manufacturer) are pulled from the official FDA recall record. The plain-language summary and step-by-step checklist are written by GovInfoNow to make the official notice easier to act on — they don’t replace it.
