The health authorities of Spain react after the cases of salmonellosis detected last week in France.
The Spanish Agency for Food Safety and Nutrition (AESAN) has been informed by France, through the European Food Alert Network (RASFF), of an outbreak caused by ‘salmonella enterica serotype Tiphymurium’, presumably associated with the consumption of fuet produced by Caula Aliments (formerly Embutidos Caula).
In fact, the Public Health Agency of Catalonia (ASPCAT) has ordered the withdrawal from the market of fuet and secallona products of different commercial brands, with any batch number and presentation.
With the available information, there is no record in Spain of any notified case associated with this alert, although It is recommended that people who have the products included in this alert at home refrain from consuming them and return them to the point of purchase..
Specifically, the withdrawal of the fuet and secallona from the brands Caula, Basso, Llorens, Zabaleta, Iki, Vima, El Andaluz, Casa Ramon, Spaña sol, Le Catalan and Orgullo. The commercial brands of the products distributed in Spain are: Caula, Basso, Llorens, Zabaleta, Iki and Vima.
Caula Aliments is contacting its customers and is managing product withdrawal from the market, although the products implicated in the outbreak in France have not been distributed in Spain.
By application of the precautionary principle, and communicated today by the contact point of Catalonia, it has been decided to withdraw products made on the same production line, which have been distributed in Austria, Belgium, Czech Republic, Germany, Denmark, Estonia, Finland, France, Ireland, Lithuania , Latvia, the Netherlands, Poland, Andorra and Equatorial Guinea, and, within Spain, in Catalonia, Galicia, Madrid and Navarra.
Food poisoning caused by salmonella results in sudden onset gastrointestinal disturbances (diarrhoea, vomiting) often accompanied by fever and headaches that usually occur 6 to 72 hours after consumption of the contaminated products.
These symptoms may be more pronounced in young children, pregnant women, immunosuppressed people and the elderly, the Ministry recalls. The entity recommends that people who still have the affected products do not consume them and return them to a point of sale where they were purchased.
The Salmonella is the microorganism most frequently associated with summer food poisoning, with the permission of the E. coli: Russian salads, vegetables, salads and egg-based foods in general they are breeding grounds for the spread of this bacterium. But also canned fruits, a moist environment in which it can thrive.
As collected by Organization of Users and Consumers (OCU) last year on the basis of the European food rapid alert system RASFF, the main intoxications were they give in supplements or dietary products, followed by fruits and vegetables. “Eggs and their derivatives rank 25th in the classification,” the organization clarified.
According to the latest RASFF report and the list compiled by the OCU, the most frequent biological risk associated with alerts in Europe last year is salmonellosis. In fact, it is much more common than this bacterium contaminates raw foods such as fruit than others such as meat, which are usually subjected to thermal processes to, among other things, kill harmful microorganisms.
As for meat, chicken is usually the main vehicle of contagion for salmonellosis, which proliferates when raw meat is improperly handled. The fuet, however, goes through a drying or curing process over several weeks during which fresh meat can become contaminated if a food safety breach occurs.