Lot of salami withdrawn from supermarkets due to the presence of salmonella, what to do if you bought it and what are the symptoms
By: VirgilioNotizie | Posted on:
Microbiological risk. The lot of a well-known brand of salami, the Fumagalli, was withdrawn due to the presence of salmonella. What to do if you bought the product and, above all, to which ones symptoms pay attention if it has already consumed. The invitation of the Ministry of Health, however, is to immediately notify the family doctor.
What is the recalled product
The Ministry of Health has ordered the withdrawal and recall of all packs of ‘Pic Nic’ salami about 200 grams of Fumagalli Industria Alimentari SpA
The plant is based in via Briantea 18, in Tavernerio, in the province of Como.
Salami withdrawn from supermarkets because it contains salmonella
There date expiration it is not present, as reported by the Ministry of Health.
The lot object of contamination is the number 229137, with factory / manufacturer identification mark CE IT 92L. If the information on the packaging corresponds to that indicated here, you must return the product to the store and request a refund if necessary.
Because the salami was withdrawn
The Ministry of Health reported the presence of salmonella in the salami which is the subject of the recall.
Among the warnings are addressed to those who have already consumed the product and present the following symptoms:
- diarrhea;
- He retched;
- abdominal pain;
- nausea;
- ill head;
- fever.
Anyone with these symptoms is urged to consult their own urgently doctor family’s, obviously indicating the product consumed.
What is Salmonellosis
As explained by the Ministry of Health, salmonellosis is one of the most frequent food-borne diseases in humans.
Foods of poultry origin, eggs and products, in particular, appear to be the main causes of infection.
Salmonellosis strike mammals, birds, reptiles And amphibians. Carnivores are not very receptive.
In humans it mostly manifests itself as enterocolitis (inflammation of the digestive tract involving small intestine enteritis and colitis of the colon).
What are the risks of salmonella
Salmonella is the most commonly isolated bacterial agent in foodborne infections. Over 2 thousand variants are known.
According to the Higher Institute of Health, subjects are particularly susceptible to salmonella infection:
- suffering from achlorhydria (dysfunction of the digestive system, consisting in the absence of hydrochloric acid in the gastric juice) and neoplastic diseases;
- in therapy with anti-acid drugs, in previous or concomitant broad-spectrum antibiotic therapy, and / or in immunosuppressive therapy;
- who have undergone surgery on the gastrointestinal system.
The severity of the disease is related to the infecting serotype, the number of microorganisms ingested and the patient’s resistance factors.
Subjects at risk are:
- elderly people;
- children;
- women in pregnancy;
- individuals suffering from sickle cell anemia;
- individuals suffering from HIV (for the latter, salmonella infection also occurs with recurrent episodes of non-typhoid septicemia).
Photo source: 123RF
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