UK: Botulism warning over vacum-packed meat

Consumers in the UK have been warned not to eat batches of vacuum-packed meat sold in Scotland and Cumbria over concerns it could be infected with one of the most lethal forms of food poisoning.

Consumers have been warned not to eat batches of vacuum-packed meat sold in Scotland and Cumbria over concerns it could be infected with one of the most lethal forms of food poisoning.

The Food Standards Agency (FSA) issued the alert over 2.6kg of smoked wild venison and smoked beef amid fears it is tainted with the deadly botulism bacteria.

The warning applies to 100g packs of meat produced by Islay Fine Food Company, Isle of Islay, which was sold at several specialist retail and catering outlets.

The beef batch has a use-by date of May 9 2007. The venison batch has a use-by date of June 9, 2007.

The meat, which has now been withdrawn from sale, has the business approval code AD002.

An FSA spokesman said: “Due to a processing fault, this meat may not be safe to eat due to the potential risk of botulism.

“People who have eaten this product and feel unwell should consult their doctor.”

The meat has been sold at Jenners at Glasgow Airport; Harvey Nichols foodstore, Edinburgh; Loch Fyne Oyster Bar and shop, Inverary; House of Bruar, Perthshire; The Spey Larder, Speyside; Studio Cafe, Achnasheen, Ross and Cromarty; Teviot Smokery, in the Borders; and Westmoreland Farm Shop in Cumbria.

The most common way of getting botulism is from poorly-processed vacuum sealed foods because the bacterium grows best without oxygen.

The bacterium produces one of the world’s most potent toxins which can kill upwards of two-thirds of adults poisoned.