PLUS Supermarkets has decided to immediately recall 2 products from the stores. It’s about:
PLUS Spanish fuet sweet tomato PACK 150GR
PLUS Spanish Fuet BBQ PAK 150GR
The products may contain salmonella. Consuming the fuet with these expiration dates can cause food infections and pose a health hazard, especially in young children, the elderly, people with a weakened immune system and pregnant women. Consult your doctor or general practitioner if you have any questions about health problems.
Customers are urged not to eat the products and to return them to a PLUS store.
If you have any questions, please contact PLUS Consumer Service on 0800-222 44 43 (free). They are available on working days from 08:00 to 19:00 and on Saturday from 08:00 to 16:00.
Download ‘Important Safety Warning PLUS Spanish Fuet Sweet Tomato and PLUS Spanish Fuet BBQ’
A very small number of the above eggs may be contaminated with salmonella, due to it being found in the environment. The eggshell surface might also be contaminated.
Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.
Our advice to consumers
As a precaution, consumers are advised to thoroughly cook the eggs listed in the table above, this means the egg yolks and whites should not be eaten runny. This will eliminate salmonella and avoid risk of illness.
Consumers should always follow good hygiene and egg handling practices when handling eggs and associated packaging, including:
storing eggs in the fridge until use
using eggs by the best before date
cleaning surfaces and kitchen equipment effectively after use, including the fridge
washing hands thoroughly after handling of eggs, including packaging and eggshells
Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.
Consumers who wish to return the potentially affected eggs should contact the store from where they bought them for further information.
Only the eggs listed above sold at the stores in the table are affected. No other eggs sold by these retailers or eggs sold at other shops are affected. There is no need to change your shopping habits for eggs or your usual cooking habits for eggs not listed above.
Food Standards Scotland (FSS) and Public Health Scotland (PHS) are reminding consumers to take care when handling and cooking chicken products at home. This advice comes as both organisations are involved in a multi-agency investigation into a suspected rise in cases of Salmonella linked to processed chicken products, such as nuggets, goujons, dippers, poppers and kievs.
Since January 2020, there have been 390 cases of salmonellosis across the UK, caused by two strains of Salmonella enteritidis linked to frozen, raw and breaded chicken products. Of these cases, 32 were in Scotland.
FSS advise that people do not need to make changes to the food they purchase, but they should always follow good hygiene practices to help reduce the risk of food poisoning. These practices include:
always carefully checking the advice on food packaging and following the cooking instructions provided
following instructions to thaw or defrost before cooking, if required
consuming or freezing food by its use-by date
washing hands after touching raw chicken products, and before handling ready-to-eat food
avoiding cross-contamination by cleaning any surface, plate or utensil that has been in contact with raw meat
Further to FSAI Food Alert 2020.62 and FSAI Food Alert 2020.62 (Update 1) , Aldi is extending its recall to include all batches and all best before dates of Roosters Southern Fried Poppin’ Chicken and Roosters Breaded Poppin’ Chicken. All batches are being recalled due to the possible presence of Salmonella. Point-of-sale recall notices will be displayed in stores supplied with the implicated products.
Nature Of Danger:
People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Red meat is associated with Salmonella outbreaks resulting in negative impacts for the processing industry. Little work has been reported on the use of dry heat as opposed to moist heat against Salmonella on red meat. We determined the effect of drying at 25°C and dry heat at 70°C with ~10% relative humidity (RH) for 1 h against eleven Salmonella strains of multiple serovars on beef, lamb, goat, and rubber as an inert surface. Each strain at ~108 cfu/ml was inoculated (100ul) onto ±1g (1cm2) of each surface and allowed to attach for 15 min in a microcentrifuge tube. Samples were then exposed to 70°C and 25°C with ~10% RH in a heating block. Surviving Salmonella numbers on surfaces were enumerated on a thin layer medium. If numbers were below the limit of detection (LOD), (2.01 log cfu/cm2), Salmonella cells were enriched before plating to determine the presence of viable cells. Water loss (%) from meat after at 25°C and 70°C was determined. Whole genomes of Salmonella were interrogated to identify the presence/absence of stress response genes (n=30) related to dry heat which may contribute to the survival of Salmonella. The survival of Salmonella at 25°C was significantly higher across all surfaces (~6.09–7.91 log cfu/cm2) as compared to 70°C (~3.66–6.33 log cfu/cm2). On rubber, numbers of Salmonella were <LOD at 70°C. Water loss at 70°C (~17.72–19.89%) was significantly higher as compared to 25°C (~2.98–4.11%). Salmonella was not detected on rubber while survival occurred on all red meat at 70°C, suggesting its protective effect against the effect of heat. All Salmonella strains carried 30 stress response genes which likely contributed to its survival. A multi-antibiotic resistant S. Typhimurium 2470 exhibited an increase in heat resistance at 70°C on beef and lamb as compared to other strains. Our work shows that dry heat at 70°C for 1 h against Salmonella on red meat is not a practical approach for effectively reducing or eliminating them from red meat.
Shells along the Norwegian coast have low concentrations of E. coli, heavy metals and other undesirable substances. It shows the results from the annual monitoring of bacteria and environmental toxins in mussels from production areas and mussel samples taken in connection with the Norwegian Food Safety Authority’s mussel warning.
What did we investigate?
Mussels, scallops, flat oysters, Pacific oysters, cow mussels, O-mussels, carpet mussels, king snails and Drøbakkråkebolle.
What were we looking for?
E. coli, Salmonella and the environmental toxins cadmium, mercury, dioxins and dioxin-like PCBs, as well as polyaromatic hydrocarbons.
What did we find?
About 90 percent of all submitted mussels were below the limit of E. coli and there were no detections of Salmonella. A total of 453 E. coli samples and 26 salmonella samples were analyzed.
Mussels: All examined mussels were below the limits for environmental toxins.
Scallops: No excesses of environmental toxins in muscle and gonads. Flat oysters: Cadmium was detected above the limit value in two samples.
More than 120 people are part of a multi-country Salmonella outbreak linked to Brazil nuts.
Since August 2019, the outbreak, caused by Salmonella Typhimurium and Salmonella Anatum, has affected three European Union countries, the United Kingdom and Canada. The United States was one of more than 30 countries that received Brazil nuts from Bolivia contaminated with Salmonella.
In total, 123 cases of Salmonella Typhimurium have been reported, of which 105 were in the UK, 14 in France, three in Luxembourg and one each in the Netherlands and Canada. One Salmonella Anatum patient was recorded in the UK.
A case-control study in the UK and patient interviews in the UK, France and Luxembourg indicated Brazil nuts and nut bars as likely vehicles of infections. Two batches of Brazil nuts from Bolivia tested positive for Salmonella Typhimurium and Salmonella Anatum matching the outbreak strains.
People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.
Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours. People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.
▸ Approval numbers • ES 10.12147 / B CE • ES 10.01924 / B CE
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▸ Consumer service contact For any additional information, you can contact the EMBUTIDOS SOLA consumer service by dialing number: 0034 620 28 81 76 – Non-surcharged call from Monday to Saturday from 8:30 am to 7 pm.