On July 7, the state food supervisory authority EFET withdrew a batch of chicken fillets because it was found to contain salmonella. The product is recognized as hazardous to those who have consumed it.
In particular, EFET recalled packages of chicken breast fillets from the Netherlands, which ended up on the shelves of the Mart supermarket.
Press release: “Ε.Φ.Ε.Τ. and, in particular, the regional administration of Central Macedonia, in the course of audits under the program “Official control of microbiological criteria for food safety”, carried out sampling of products with the following data: semi-finished chicken breast fillet, boneless, frozen, in plastic packaging weighing 1 kg, with date production / freezing on 04/07/2021 and expiration date 07/10/2022, (ΠΑΡΑΓΩΓΟΣ: N.VRIESEKOOP BV ΟΛΛΑΝΔΙΑ Biestkampweg 2, 5249 JV Rosmalen Netherlands, NL 5582 EG.), with the trade name “IQF VRIESEKOOP” and previously available for consumers in the professional wholesale supermarket “ΜΑΡΤ ΚΑΣ & ΚΑΡΥ”, has been discontinued.
Food Testing and Research Laboratory in Thessaloniki revealed the presence of the 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.
Consumers who have purchased the product in question (pictured below) are advised not to eat it. “
Salmonellosis is an infectious disease caused by bacteria of the genus Salmonella.
Clinical manifestations of salmonellosis range from asymptomatic 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 diseases.
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. The source of infection can be a sick person or a carrier of bacteria involved in cooking. The incubation period (from eating contaminated food to the onset of symptoms) averages 12-48 hours.
Most often, salmonellosis is associated with the consumption 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.