Nearly 333 pounds of Buckhead tuna were pulled from five states after tests flagged a food poisoning risk from elevated scombrotoxin levels.
Story Snapshot
- The Food and Drug Administration (FDA) classified the recall as Class II on Sept. 16, 2026.
- The recalled lot totaled 332.9 pounds distributed in New York, New Jersey, Connecticut, Pennsylvania, and Maryland.
- New Jersey health officials alerted the company after two samples tested positive for elevated scombrotoxin.
- The product moved in refrigerated Styrofoam cases under product number 0004255.
What triggered the recall and where the tuna went
Buckhead Meat Company initiated a voluntary recall after the New Jersey Department of Health told the firm two tuna samples showed elevated scombrotoxin. The recalled lot weighed 332.9 pounds.
It moved into five states: New York, New Jersey, Connecticut, Pennsylvania, and Maryland. The Food and Drug Administration later classified the event as a Class II recall on Sept. 16, 2026, which signals a risk of temporary or medically reversible harm if people eat the product.
Reports identify the product as Buckhead tuna sold in refrigerated Styrofoam containers. Case sizes included 10-pound, 12-pound, 15-pound, and mixed 3-to-5-pound cases.
Coverage also cites an internal product number, 0004255, to help buyers and distributors match inventory to recall notices. Some outlets list Buckhead Meat Company doing business as Trinity Seafood, reflecting a corporate naming nuance often seen in wholesale seafood channels.
Nearly 333 pounds of Buckhead tuna recalled across 5 states over elevated scombrotoxin levels https://t.co/m9DpiI9AtZ
— FOX Business (@FoxBusiness) September 27, 2026
What scombrotoxin is and why it matters now
Scombrotoxin, also called histamine fish poisoning, happens when certain fish warm up too much after harvest. Bacteria in the fish convert amino acids into histamine. Cooking does not remove the toxin.
People who eat the affected fish can feel flushing, headache, rash, nausea, or a peppery taste. Symptoms usually start fast and fade within hours. That fits a Class II risk tier, which covers hazards that are typically short term or reversible if treated promptly.
Federal guidance has long flagged histamine as a controllable process hazard in tuna-like fish. The Food and Drug Administration sets clear limits for histamine to mark when product is decomposed or unsafe.
That bright line pushes companies to keep a tight cold chain and to test when needed. The long record of tuna histamine recalls shows a stable pattern under this rule set: most are Class II, and they center on handling controls rather than rare or exotic contaminants.
How common this problem is and what that means for consumers
Regulatory reviews show histamine recalls in tuna recur year after year. The trend aligns with what seafood safety experts see in the field: risk rises when fish warm up during harvest, transit, or storage.
The Food and Drug Administration’s seafood hazard guidance details prevention steps, like validated time and temperature controls and supplier verification, because these measures work when applied with discipline. That is why recalls of this type tend to be narrow in scope, even when headlines sound large.
For shoppers and diners, the playbook is simple. Do not eat the recalled tuna if you have it. Check with the place you bought it or where it was served. Ask if the lot you received matches the product number or case description in the recall.
If you ate the fish and feel flushing, hives, headache, or nausea within a few hours, contact a doctor. Most cases resolve quickly with care. Keeping focus on identification and prompt action protects families without panic.
Why the classification timing and lot details matter
The company started the recall on July 24, 2026, after the state lab notice, and the Food and Drug Administration classified it as Class II on Sept. 16.
That sequence tracks a familiar cadence: firms move to contain, then the agency finalizes classification on review. The central facts for consumers do not change with timing. What matters is the scope, the cause, and the guidance on what to do right now.
🚨 TUNA RECALL: Nearly 333 pounds of Buckhead tuna distributed in Maryland, Pennsylvania, New Jersey, New York and Connecticut are being recalled after testing found elevated levels of scombrotoxin, which can cause food poisoning.
The FDA has classified the recall as Class II.…
— MDBayNews (@MDBayNews) September 27, 2026
The five-state footprint covers dense restaurant and retail markets. That raises the stakes for clear communication to chefs, buyers, and home cooks.
Product sold in bulk Styrofoam cases can move through cutting rooms into smaller portions, which makes lot tracing more complex.
That is why the product number and case sizes help. They give wholesalers and restaurants a fast way to match stock to the recall and pull it before service.
Bottom line for public health and common sense
This recall fits a known pattern: a focused lot, a clear hazard, and a practical fix. The science is not murky. Keep tuna cold. Test when risks rise. Pull product fast when histamine levels cross the line.
The Class II label tells us the likely health impact for most people is short term and treatable, but that does not mean casual. It means act now, discard the affected fish, and move on with better controls in place.
Sources:
yahoo.com, livenowfox.com, ground.news
