The detection of contamination has occurred in France, where all batches of a brand of Spanish fuet have been withdrawn as it is linked to an outbreak of 45 cases of salmonellosis.
The French health authorities have announced the withdrawal of all batches of a Spanish brand of fuet linked to 45 cases of salmonellosis, 27 of which affect children.
As reported by the French Ministry of Health on its website, the cases are linked to the consumption of fuet produced by the Spanish company sausages Caula SL, based in Girona. This relationship was confirmed on July 15 by the General Directorate of Food, the General Directorate of Health and Public Health of France.
“As of today, all the lots will be withdrawn”, as explained by the French Ministry of Health in a statement published on its website.
The strains of salmonellosis investigated in those affected share the same genetic characteristics and were identified between June 24 and July 15 by the National Salmonellosis Reference Center.
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.
Last year, the country withdrew from the markets several batches of fuet from another company for the detection of salmonella in their products. The alert ended up affecting production in Spain and spreading to a wide range of products marketed through different commercial brands.
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.
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