EFET withdraws frozen chicken roll from store shelves

The Unified Food Control Agency EFET draws the attention of consumers to the recall from the sales market of a frozen product – chicken roll stuffed with bacon and cheese, in which salmonella was found.

EFET and, in particular, the Regional Office of Epirus, during the inspections carried out sampling of semi-finished meat with the information “AMBROSIADIS – CHICKEN ROLL stuffed with bacon and frozen cheese”, with the date of slaughter and packaging 24-11-22 and consumption until 24-11- 23, manufactured by the company ΑΜΒΡΟΣΙΑΔΗΣ ABEE (“ΑΜΒΡΟΣΙΑΔΗΣ – ΡΟΛΟ ΚΟΤΟΠΟΥΛΟ γεμιστό με μπέικον και τυρί νγυρί”).

After laboratory tests in the sanitary laboratory of Ioannina, the presence of the pathogenic microorganism Salmonella spp.

EFET requires an immediate recall of the entire batch of product. Appropriate checks are already underway.

The Food Supervision Authority urges consumers who have purchased the above product not to consume it.

Reference.

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 loose watery stools. In a severe course of the disease, dehydration and intoxication of the body, a violation of vascular tone, and the development of renal failure are observed. Salmonellosis is especially dangerous for children, the elderly and people with chronic diseases.

With a generalized form, salmonella penetrate into the blood, and with a septic form, they are introduced into various organs, where secondary purulent foci are formed (complications such as endocarditis, purulent meningitis, liver abscesses, osteomyelitis, etc.). Therefore, salmonellosis requires careful treatment under the supervision of a doctor!

The source of infection are 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 bacteriocarrier 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 use of raw chicken eggs or dishes from them prepared with insufficient heat treatment. As well as 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 are killed by boiling and direct exposure to ultraviolet radiation.

Salmonella retain the ability to reproduce 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 in eggshell, up to a year and a half 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 affect their appearance and taste in any way. When storing chicken eggs 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.

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