Meat products, pork meatballs (seftalia), in which salmonella has been found, are recalled from the sales market by the Centralized Food Control Agency (EFET).
EFET inspectors and, in particular, the regional office of Thessaly, during the inspections under the program “Official control of microbiological criteria for food safety” from 2021 took samples of frozen meat product intended for consumption.
In a semi-finished product with the trademark “FRESH FROZEN PORK SEFTALA” (“FRESH FROZEN ΣΕΦΤΑΛΙΕΣ ΜΕ ΧΟΙΡΙΝΟ ΚΡΕΑΣ”, LOT 20219471), with a freeze date 05.03.2021 and consumption until 05.03.2022, produced and packaged by Χ. ΜΙΧΑ ΑΕΒΕ, the presence of the pathogenic microorganism SALMONELLA spp.
EFET demanded an immediate recall of the entire batch of the specified product. The corresponding control measures are already being carried out. Experts urge consumers who have purchased a particular product not to consume it.
Salmonellosis is an infectious disease caused by bacteria of the genus Salmonella.
Clinical manifestations of salmonellosis range from asymptomatic carriage to severe septic forms. Most often, the disease occurs with intestinal damage and is accompanied by an increase in body temperature up to 38-39 ° C, general weakness, abdominal pain, nausea, vomiting and repeated liquid watery stools. With a severe course of the disease, dehydration and intoxication of the body are observed, a violation of vascular tone, and the development of renal failure is possible. Salmonellosis is especially dangerous for children, the elderly, and people with chronic illnesses.
In the generalized form, Salmonella penetrate the bloodstream, and in the septic form, they are brought into various organs, where secondary purulent foci are formed (such complications as endocarditis, purulent meningitis, liver abscesses, osteomyelitis, etc.). Therefore, salmonellosis requires careful treatment under the supervision of a doctor!
The source of infection is domestic and farm animals, poultry, cats, fish. The mechanism of infection is fecal-oral. A sick person or a bacterium carrier participating in food preparation can also become a source of infection. The incubation period (from eating contaminated food to the onset of symptoms) averages 12-48 hours.
Most often, salmonellosis is associated with the use of raw chicken eggs or dishes made from them, cooked with insufficient heat treatment. And also dishes from chicken meat, poorly cooked or fried, grilled chicken, homemade salads, meat and dairy products without heat treatment.
The resistance of Salmonella is extremely high, they remain viable when smoked and salted, but die when boiling and direct exposure to ultraviolet radiation.
Salmonella retain the ability to reproduce for up to 5 months in water, up to six months in meat, up to a year in poultry meat and hard cheeses, up to 3 weeks in milk, up to 30 days in kefir, up to 4 months in butter, from 3 to 9 months in dry egg powder, about 3 weeks on eggshell, up to one and a half years in soil. Freezing contaminated food does not reduce the viability of the bacteria.
The insidiousness of Salmonella is that, living and multiplying on products, they do not in any way affect their appearance and taste. When chicken eggs are stored for more than 30 days in the refrigerator, the bacterium is able to penetrate through the whole shell into the egg and actively multiply inside the yolk.