Salmonella Outbreak Linked to Seafood

Illustration with a triangle and exclamation mark and text reading Food Safety Alert

Posted December 6, 2021

This outbreak is over. Stay up to date on food recalls and outbreaks to avoid getting sick from eating contaminated food.

Fast Facts
  • Illnesses: 115
  • Hospitalizations: 20
  • Deaths: 0
  • States: 15
  • Recall: Yes
  • Investigation status: Closed
Sushi set and sushi rolls on a wooden board

Sushi and sushi rolls

Salmon roast steak isolated on white background


Recalled Food

Seafood distributed by Northeast Seafood Products of Denver, Colorado

  • Distributed to restaurants and grocery stores in Colorado through October 7, 2021
  • Seafood types include haddock, monkfish, bone-in trout, grouper, red snapper, red rock cod, ocean perch, Pacific cod, halibut, coho salmon, Atlantic salmon portions, lane snapper, tilapia, all natural salmon fillet, Pacific sole, and farm raised striped bass

Sick people reported eating a variety of raw and cooked seafood from restaurants and grocery stores. Investigators identified Northeast Seafood Products as a common supplier and found the outbreak strain in the company’s production facility.

What You Should Do
  • Stay up to date on food recalls and outbreaks to avoid getting sick from eating contaminated food.
  • Always follow these four food safety steps:
    • Clean: Wash your hands, utensils, and surfaces often.
    • Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
    • Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germsexternal icon.
    • Chill: Refrigerate perishable food (food that goes bad) within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate within 1 hour. Thaw food in the refrigerator, not on the counter.