#mackerels fishing saga

[groovylittleclown]

It is day 7 on my animal crossing island. CJ is still not here. My island has gotten significantly worse. I have banned myself from fishing. Everything is going to shit.

[atlanticcanada]

Battle over N.S. mill's future reflects wider Canadian debate: filmmaker

HALIFAX -- For filmmaker David Craig, a new documentary depicting the fraught emotions over the future of a rural Nova Scotia pulp mill is not solely a local story.

Rather, as tense lines are drawn over Northern Pulp's plan to pump wastewater into the Northumberland Strait, he sees a wider tale of how Canadian communities can become divided as the interests of heavy industry are pitted against the natural environment.

"People are now seriously asking the question 'What is the limit to resource exploitation?' " the 67-year-old seasonal resident of Pictou County said in an interview.

"It's a microcosm of a much larger national story and international story. And it was taking place in front of my eyes, in my neighbourhood."

The hour-long production titled "The Mill" by Craig's firm Site Media is set to air on Aug. 28 at 9 p.m. ET on CBC POV Docs. It is the filmmaker's directorial debut.

The documentary depicts the subsidiary of Paper Excellence as relying on inexpensive raw materials, while providing well-paid jobs at the centre of a rural forestry industry that supplies the factory with logs and wood chips.

However, a historic wrong to a Mi'kmaq community is finally coming to an end -- setting the stage for a developing showdown.

After more than 50 years of dumping effluent from the Abercrombie Point mill into Boat Harbour, the provincial government has committed to a legislated deadline to end the existing outfall by Jan. 31, 2020.

The opening interview with Andrea Paul, the chief of Pictou Landing First Nation, is shown amid stark aerial views of the foaming, brown waters emerging in the lagoon behind her, which her people used to call A'sek.

"It's affected people so much inside .... That was where (the people) went," she says. "When they were hungry, that was where they went. If they were sick, this was where they got their traditional medicines .... All of that was taken away from them."

Craig shifts the perspectives back and forth, including the mill manager's view that he and the more than 300 workers are also crucial parts of the community.

No rank-and-file mill worker spoke in the documentary. At times, their perspective is heard second-hand through the voice of a dogged, local reporter who attempts to find all the viewpoints in the struggle.

Whether the matter will be settled with rational, public debate -- or have a harsher ending -- is not fully answered, but the faces of the players are depicted in depth and with a human touch.

Images of the Northumberland Strait flip between a tranquil sunrise and a day of fierce winds beating spray against a fishing boat's bow.

A young fisherman, Colton Cameron of Caribou, N.S., speaks of his passion for going out on these waters to fish for crab, lobster and mackerel.

"It's nothing but joy," he says.

Minutes later, the scene shifts to a hall meeting with the Northumberland Fishermen's Association planning strategy to somehow block the proposed dumping of wastewater into the strait.

"There will be an all-out war," says a fisherman in the back row at the gathering.

For years, Craig gave little thought to the mill as he drove by it on his way to catch the ferry to Prince Edward Island. Over the years, there were community controversies over air pollution from the mill, but on the whole there was a "live and let live" atmosphere to the debate, he says.

However, when Northern Pulp made clear its alternative to the Boat Harbour lagoon was to send its 85 million litres a day of treated wastewater into the Northumberland Strait, tensions rose.

In one scene, Krista Fulton, co-founder of Friends of the Northumberland Strait, captures the widening divide within the community.

"I feel like there's a big division now. My neighbour, she is an executive at Northern Pulp. We don't even wave to each other any more .... It's become uncomfortable," she tells the filmmaker.

The film follows the developing saga from living rooms, to town hall meetings organized by Northern Pulp, to an exuberant, 3,000-person "No pipe" protest on the water and waterfront of Pictou last year.

It comes close to the present with footage of the provincial environment minister declaring Northern Pulp needs to provide more answers before its pipeline and effluent treatment project can proceed.

Craig says he wanted to create a documentary that "showed the decisions can no longer be made by a few individuals behind closed doors," adding: "The climax of the story is yet to come."

from CTV News - Atlantic https://ift.tt/2THIRfS

[number06fan]

More Yellowfin Tuna Scrombroid Cases

Yet another recall has been initiated in the ongoing saga of Yellowfin tuna and Scrombroid poisoning. On October 1, 2019, the FDA announced yet another company with Yellowfin tuna initiating a recall. Here is what we know about this latest Yellowfin tuna Scrombroid recall and outbreak:

Word from the Food and Drug Administration

According to an announcement this week by the FDA:

Mical Seafood, Inc. of Cooper City, FL, voluntarily initiated a recall of frozen, wild-caught yellowfin tuna poke cubes, tuna loins, tuna ground meat and 6oz tuna steaks because of potentially elevated levels of histamine. Elevated levels of histamines can produce an allergic reaction called scombroid fish poisoning that may result in symptoms that can generally appear within minutes to several hours after eating the affected fish.

As of the time of the recall, four reported illnesses have been confirmed.

The Recall

The affected tuna products have production dates between 04/02/2019 to 05/14/2019 and were distributed in Maryland, Pennsylvania, New York, New Jersey, Florida, Texas, Alabama, North Carolina, California Michigan, Rhode Island, U.S. Virgin Islands, Saint Maarten and Grand Cayman.

The specifics of the recalled products related to this Yellowfin tuna Scrombroid recall are as follows:

Product Name

Brand

Size

Lot Number

Production Date

Tuna Poke 2cm AAA IVPMical Seafood10lb2391004/09/2019Tuna Poke 2cm AAA IVPMical Seafood10lb2404604/20/2019Tuna Poke 2cm AAA IVPMical Seafood10lb2532404/27/2019Tuna Loins 5-8lb AAA IVPMical Seafood30lb2079904/02/2019Tuna Loins 5-8lb AAA IVPMical Seafood30lb2403704/09/2019Tuna Loins 5-8lb AAA IVPMical Seafood30lb2427904/24/2019Tuna Loins 5-8lb AAA IVPMical Seafood30lb2302005/10/2019Tuna Ground Meat AAA IVPMical Seafood10lb2569405/14/2019Tuna Steaks 6z AA IVPMical Seafood10lb2390604/20/2019

What is scombroid fish poisoning?

Scombroid fish poisoning or histamine fish poisoning occurs when an individual eats fish with high levels of histamine or scombrotoxin. The scare of scombroid poisoning this year has led to Kroger’s recall yellowfin tuna steaks in 16 states and yet another recall this week by Mical Seafood.

The Kroger recall was initiated after several cases of scombroid food poisoning were reported to FDA. Consumers are being warned that they might not notice any signs of contamination by seeing or smelling the fish. FDA became aware of the outbreak on September 4, 2019. Ill people consumed tuna steaks from three separate Kroger retail locations in Ohio.

This one is eerily similar. Could we be talking about a similar or related supplier?

Symptoms of scombroid fish poisoning

In most cases, symptoms are mild and do not last for a long time – between 8 to 12 hours. In some people, symptoms can last for a few days and can be severe. This happens in people who are more susceptible to getting histamine poisoning or have consumed fish that has very high levels of histamine in it.

Symptoms usually start quickly – within a few minutes to several hours – after eating the contaminated fish. Some of the most common symptoms include:

Tingling and burning sensations around the mouth

Facial flushing

Sweating

Vomiting and diarrhea

An itchy rash, usually on the face, neck, chest and upper back

Headaches

Dizziness

Palpitations

Blurred vision

Some rare symptoms include fever, itching, burning sensation in the mouth, hives and unusual heart pounding sensation. Other severe reactions like drop in blood pressure or wheezing might occur.

Most people recover without treatment. In some cases, like those suffering from asthma or other allergic conditions, antihistamine might be prescribed. In asthma patients, a condition called bronchospasm might occur in which muscles of the bronchi contract and narrow, blocking respiratory airway and making it difficult to breathe.

Diagnosis and Treatment

Your healthcare provider will diagnose you on the basis of clinical observation based on the above symptoms and your history of eating food (usually fish) a short time before the symptoms started. A definitive diagnosis is done by performing tests on samples of fish for histamine.

Some doctors suggest that induced vomiting can clear up any poison that a person has ingested. This needs to be done only when the person is awake, alert and has eaten the fish within the past 3 hours. Oral charcoal may be given to patients who are treated early. The doctor might also pump the stomach to remove any food. Patient might be administered IV to prevent dehydration. Other medicines, like cimetidine, might be given to treat excess stomach acid.

IN ALL INSTANCES, MEDICAL ATTENTION IS RECOMMENDED. DO NOT TRY THESE REMEDIES AT HOME.

How Does This Happen?

Scombroid poisoning even though not common – not particularly rare too – can be easily misdiagnosed. The poisoning happens when you consume fish that has high levels of histamine, a chemical usually produced in our cells in response to an allergen. Symptoms of poisoning are similar to an allergic reaction, which is why it’s often mistaken as an allergic reaction to the fish.

The histamine levels rise in the flesh of the fish due to bacterial contamination that usually happens when fish is not properly stored, particularly from inadequate refrigeration. These conditions are perfect for the bacteria to thrive and convert an amino acid called histidine, naturally present in the flesh of the fish, to histamine.

It is believed that scombroid fish toxin is probably a combination of histamine and histamine-like chemicals. However, the toxin or poison does not affect all the individuals who have consumed it.

There is no test that is 100% reliable for assessing whether the toxin is present in the fish or not. Toxin does kill the bacteria, but the toxins can survive inside the tissues and can be absorbed after the food is consumed.

Fish Species Prone to Scrombroid

Scombroid fish poisoning is commonly associated with fish that belong to family Scombridae. This family includes tuna, herring, mahi-mahi, mackerel, and 100 other species of fish.

These fish are naturally high in histidine levels, so when they are stored in inadequate conditions, the levels of the bacteria increases to a point where they can cause poisoning.

Some of the outbreaks that have occurred in the USA are linked to imported fish. In 2006, two separate outbreaks, in Louisiana and Tennessee, of scombroid fish poisoning were linked to fish imported from Indonesia and Vietnam respectively. Since then, the FDA has made substantial improvements to make sure that histamine contaminated fish doesn’t enter US.

Susceptible fish categories include: Albacore, Amberjack, Anchovy, Australian salmon, Bluefish. Bonito. Kahawai, Herring, Mackerel, Mahi-mahi, Needlefish, Saury, Sardine, Skipjack, Wahoo and Yellowfin Tuna. Any fish that has scombroid toxin in it will have a metallic or peppery taste. More fish might get added to the list once the testing for the toxin improves.

How to prevent scombroid fish poisoning?

Fish should be refrigerated at a temperature of 40 degrees Fahrenheit or less from the time it is captured to the time it is cooked.

If you are catching fish for recreational purposes, make sure that you know the species more prone to histamine poisoning. Histamines can form within 6 to 12 hours without exposure to refrigeration.

Throw out fish that has bad odor or has a “honey-combed” appearance.

Fish should be purchased from reputable retail outlets only.

Only eat fish that is fresh or has been frozen immediately after being caught. It’s important to freeze the fish immediately after it has been caught because freezing, canning, cooking or smoking will not destroy histamine after it has spread to high levels.

The Lange Law Firm –www.MakeFoodSafe.com

Our mission is to help families who have been harmed by contaminated food.  When corporations cause food poisoning or Legionnaires’ disease outbreaks, we use the law to hold them accountable.  The Lange Law Firm is the only law firm in the nation solely focused on representing families in food poisoning lawsuits and Legionnaires disease lawsuits.

If you have become sick with Scombroid food poisoning and are interested in making a legal claim for compensation, we have a food poisoning lawyer ready to help you.  Call us for a free no obligation legal consultation at (833) 330-3663 or send us an e-mail here.

By: Pooja Sharma, Contributing Writer (Non-Lawyer)

The post More Yellowfin Tuna Scrombroid Cases appeared first on The Lange Law Firm.

[groovylittleclown]

Soo... I can't attach the video to this post, so I'm adding it here. =]

I have lost a few bugs in the process.. I accidentally released them instead of placing them. I considered organizing it between fish and bugs, but then I thought "fuck that. I'm halfway done. That is future Mack's problem."

Buuut, I am seeing an opportunity to fill in those empty spaces,,(dramatic pause) with more fish!! So if you need me, check the rivers.