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    Eating salmon smoked, cooked, or raw can pose health risks from bacteria, pathogens, and parasites. Some risks are due to the salmon's natural environment, others occur from improper handling. In November 2019 the FDA issued a recall for Cold Smoked Salmon due to Clostridium bacteria concerns.

    Last updated: February 7, 2023

    Product: Salmon

    The FDA released a warning letter for J.M. Smucker LLC, manufacturer of Jif Peanut Butter, on January 24, 2023.

    The FDA and the Kentucky Cabinet for Health and Family Services Food Safety Branch (CHFS-FSB) jointly inspected J.M. Smucker LLC manufacturing facility located at 767 Winchester Road, Lexington,... See More KY 40505-3728 from May 19, 2022, through June 9, 2022. The inspection was initiated as part of a multistate foodborne outbreak investigation of Salmonella Senftenberg (S. Senftenberg) illnesses linked to their ready-to-eat (RTE) peanut butter. According to the CDC, 21 people from 17 states were infected with the outbreak strain of S. Senftenberg. On May 20, 2022, this firm recalled all peanut butter manufactured at this facility from October 1, 2021, to May 20, 2022, due to potential contamination with Salmonella.

    CDC and FDA have determined, based upon the epidemiologic, laboratory, and traceback evidence, that peanut butter manufactured at this facility was the source of this multistate S. Senftenberg outbreak.

    At the conclusion of the inspection, FDA issued a Form FDA 483 (FDA 483), Inspectional Observations. FDA received J.M. Smucker LLC responses to the FDA 483 dated July 1, 2022, August 1, 2022, August 16, 2022, and October 4, 2022, describing the corrective actions taken and planned by this firm, including training records associated with their implemented corrective actions. After reviewing the inspectional findings and their responses, FSA is issuing a warning letter to advise J.M. Smucker LLC of FDA’s continuing concerns and provide detailed information describing the findings at this facility.

    Hazard Analysis and Risk-Based Preventive Controls
    1. They did not identify and evaluate the hazard of contamination with environmental pathogens, such as Salmonella spp. at certain post-roasting processing steps, as a known or reasonably foreseeable hazard to determine whether it requires a preventive control.

    Their response to FDA on July 1, 2022, discussed actions their facility has taken to address the deficiencies with their food safety plan, including adding environmental recontamination with Salmonella as a hazard requiring a sanitation preventive control at all steps where RTE product is exposed to the environment and will not receive an additional kill-step. However, they did not provide a revised hazard analysis or food safety plan for FDA evaluation. As part of their response to this letter, the FDA request that they provide their current food safety plan (including their hazard analysis).

    2. Their corrective action procedures did not ensure appropriate action was taken, when necessary, to reduce the likelihood that environmental contamination will recur, when they detected Salmonella in their facility’s environment.

    In their response dated July 1, 2022, they indicated that they conducted root cause investigations on the 2021 Salmonella findings in their facility, and they implemented corrective actions consistent with their environmental monitoring procedures. However, the outcomes of these investigations (e.g., their root cause determinations) were not provided in their response.

    In addition, The FDA has the following comments:

    The FDA is concerned that the history of contamination events associated with water in the facility and results from the whole genome sequencing (WGS) database suggest that Salmonella may be resident within your production facility.

    While the procedures in the facility may help to identify events that would introduce water into your processing environment, constant vigilance is needed to ensure water does not become a source or route of cross-contamination in your dry processing environment. Further, to prevent Salmonella from spreading in their facility and adulterating their products, it is essential to identify the areas in their food manufacturing plant where Salmonella survives and take corrective actions as necessary to eradicate the organism.

    In addition, the FDA recommends the company to consider incorporating WGS as a tool to investigate pathogen isolates obtained in their environmental monitoring program and/or their finished product testing program. The use of WGS to analyze and investigate any pathogen isolated from their production environment or RTE peanut butter will provide the most complete information available to identify and implement appropriate and effective corrective actions, including steps to prevent the contamination from recurring and steps to ensure contaminated product does not enter commerce.


    About FDA Warning letters: "When FDA finds that a manufacturer has significantly violated FDA regulations, FDA notifies the manufacturer. This notification is often in the form of a Warning Letter. The Warning Letter identifies the violation, such as poor manufacturing practices, problems with claims for what a product can do, or incorrect directions for use. The letter also makes clear that the company must correct the problem and provides directions and a timeframe for the company to inform the FDA of its plans for correction."
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    Cucumber suspected to be carrying Salmonella. Vomiting, nausea, fatigue and diarrhoea. | Symptoms: Nausea, Vomiting, Fatigue, Diarrhea See Less

    A salmonella outbreak in Madrid, Spain has caused 106 people to fall ill and 14 of them to be hospitalized. The outbreak was traced to Casa Dani, a restaurant located in the Salamanca neighborhood of Madrid. On January 30, the restaurant was temporarily closed by health authorities... See More after three separate outbreaks of salmonellosis were linked to the consumption of its famous tortilla de patatas dish.

    The General Directorate of Public Health of the Community of Madrid is currently investigating the source of the outbreak. The Casa Dani restaurant remains closed while the investigation continues and health authorities are warning Spaniards to take caution when preparing tortilla de patatas.

    Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.

    In case you are experiencing Salmonella symptoms, it is important to report it. It can help to detect & resolve outbreaks early and prevent others from being harmed, and it enables better surveillance. If symptoms persist, seek medical care.

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    My husband and I ordered 2 poke bowls around 7pm with salmon, and have been throwing up all night Atleast 5 times and having terrible stomach pain and diarrhea, almost lunch time now and still throwing up. Sounds like that fish was not fresh. | Symptoms: Nausea, Diarrhea, Vomiting, Stomach Pain See Less

    Western Brand has announced an extended recall of various raw chicken products due to the possible presence of Salmonella Typhimurium. The first recall was announced on February 02, 2022. These products were distributed in Ireland by LIDL, TESCO, Dunnes Stores, and GLENMORE.

    The list of recalled products... See More is shown in the image attached.

    Retailers are being asked to remove the implicated batches from sale and to display a point-of-sale recall notice. Consumers are advised not to eat the affected batches, and to make sure that raw chicken is cooked thoroughly before eating it.

    In case you are experiencing Salmonella symptoms such as diarrhea, abdominal cramps, and fever, it is important to report it. It can help to detect & resolve outbreaks early and prevent others from being harmed, and it enables better surveillance. If symptoms persist, seek medical care.

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    We fetched an ice cream and both had nausea, diarrhea, chills and headaches during the night and the following days - possibly salmonella... | Symptoms: Nausea, Diarrhea, Vomiting, Headache, Chills See Less

    Thursday night we had dinner. Food was poor. One of us vomiting last night the other one diarrhea started today. Ate oysters, salmon, scallops and shrimp. | Symptoms: Nausea, Diarrhea, Vomiting See Less

    Suspected food poisoning. Symptoms: Nausea, Stomach Pain, Cramps, Chills, Headache
    Suspected source: Salmon
    Onset: Less than 4 hours
    Duration: 12 to 24 hours
    Sick: Me
    Additional information: have eaten here many times and never been sick. I’m just suspicious, please don’t publish negative stats about them. See Less

    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps
    Suspected source: salmon
    Onset: 4 to 12 hours
    Duration: Several days | Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps See Less

    Had birthday dinner with husband and friends Friday evening 5-7 pm. Ate lobster soup appetizer then salmon entree. Salmon tasted slimy, had slime on top and was very pink inside and barely warm. Had a few bites and sent it back to the kitchen. Was brought a... See More new salmon entree and it was cooked and not slimy so I ate it and got very ill at around midnight. Called the establishment to report it. Asked for a call back from management and have not heard from them. | Symptoms: Nausea, Diarrhea, Vomiting See Less

    Last 30 days