Azuma Foods International Inc., U.S.A. of Hayward, CA is recalling 545 cases of the 3 pack (5.3 oz.) Azuma Foods Brand Tako Wasabi- Seasoned Octopus with Wasabi retail packages, because they may contain undeclared fish. People who have an allergy or severe sensitivity to fish run the risk of serious or life-threatening allergic reaction if they consume these products.

The recalled product was distributed in California, Florida, Georgia, Hawaii, New Jersey, New York, Texas, and Washington via retail stores.

The Azuma Foods brand Tako Wasabi- Seasoned Octopus with Wasabi is sold in a 3-pack, Net WT. 5.3 oz. (150g) covered by a mylar sleeve with UPC 745329 90064 7. The individual packages are 50g.Distribution was from mid-August 2025 through May 2026.

The lot numbers can be found on the bottom of the mylar sleeve and the following are effected lots:

1CFFDA2
1CFGCH2
1CFIBC2
1CFJCG2
1CFKBH2
1CGBAH2

No allergic reactions have been reported to date.

The recall was initiated when it was uncovered that a mollusk extract had been replaced with a bonito extract, necessitating the fish allergen warning. The manufacturer failed to notify Azuma Foods of the recipe change.

Consumers who are allergic to fish should not consume the product. Consumers who have purchased Azuma Foods Brand Tako Wasabi- Seasoned Octopus with Wasabi are asked to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-(510) 782-1112 ext:1 8:30 AM- 5:30 PM PST.

The 2026 FIFA World Cup is here!

Below are some reminders and recommendations to keep Georgia safe from Farm to Fork:
USDA Serves Up Food Safety Guidelines for Your Summer Cookout

Here are some key recommendations:

Clean Your Grill:

Grill surfaces should be washed with soap and water. Ensure old residue is scraped off.
If you don’t have access to a faucet, carry bottled water, soap and paper towels.
After washing, start your grill and allow the heat to kill any remaining bacteria before cooking.

Prevent Cross-Contamination:

Pack raw meats in sealed containers at the bottom of the cooler to prevent juices from contaminating other items.
When grilling, use separate plates, cutting boards, and utensils for raw and cooked foods.
Never place cooked food on plates that held raw meat, poultry or seafood.

Cook to Safe Temperatures:

Remember that color is not a reliable indicator of doneness.
Use a food thermometer to ensure foods reach a safe minimum internal temperature:
- Beef, pork, lamb, and veal steaks, chops and roasts: 145 F
- Seafood (fish and shellfish): 145 F
- Ground beef, pork, lamb and veal: 160 F
- Poultry (whole and ground): 165 F

Avoid the Danger Zone:

The bacteria that can cause foodborne illness grow between 40 F and 140 F — also known as the Danger Zone.
If you plan to keep perishable foods on the table for more than two hours (or one hour in temperatures above 90 F), keep hot foods hot and cold foods cold to avoid the Danger Zone.
- Keep hot foods heated at or above 140 F with chafing dishes or preheated grill.
- Keep cold foods chilled at or below 40 F by placing them on bowls of ice or keeping them inside a cooler near the picnic table.

Play it safe in the heat for the 2026 FIFA World Cup

Steps to Protect Yourself

If you are outside, especially for a long time in dangerous heat, follow these steps to protect yourself and others:

Stay in cooler, shaded or air-conditioned areas when possible
Drink plenty of fluids even if you don’t feel thirsty
Schedule outdoor activities carefully:
- Wear loose, lightweight, light-colored clothing and sunscreen
- Pace yourself
Take breaks from the sun when you can
Check on others with you to ensure they’re not feeling ill while in the heat