The health authorities of the Autonomous Community of Navarra have informed the Spanish Agency for Food Safety and Nutrition (AESAN) of the presence of Listeria monocytogenes in a product made from pig’s head of the Vicente López brand. The information available to date indicates that the sausage has been distributed in the autonomous communities of Madrid, Galicia, the Basque Country, Aragon, Asturias and Castilla y León, although more territories are not ruled out.
This pork sausage, distributed in refrigerated packages of 200 g and with expiration date of April 15, is already being withdrawn from sale and distribution and there are currently no health cases associated with this alert. All the information has already been transferred to the authorities of the autonomous communities through the Coordinated System for the Rapid Exchange of Information (SCIRI) to comply with the protocols and ensure that the withdrawal is carried out.
All consumers who may have purchased any of the products affected by this alert are recommended not to consume them and return them as soon as possible to the points of sale where they may have been purchased. The concrete data of the affected product are:
- name on label: Pig’s Head I – Cooked and fried pork meat.
- Commercial brand: Vincent Lopez.
- Sanitary registration numbers: 10.04481/TO.
- Lot numbers.: 22501 and 22502.
- Type of container: sliced and packaged in a protective atmosphere.
- Date of Expiry: April 15, 2022.
- unit weight: 200g
- Storage temperature: refrigerated.
The bacteria Listeria monocytogenes causes one of more serious foodborne infections, listeriosisa gastrointestinal disease that presents a mortality of between 20 and 30% among a certain population at risk, such as the elderly or people with a weakened immune system, pregnant women also being another risk group as they can cause septicemia that puts The life of the mother and the fetus are in danger.
It is usually transmitted by consuming fresh cheeses, pâtés, sausages -generally cooked or fresh-, cold cuts or raw vegetables, foods that are more likely to be contaminated. Although it causes less than 50 poisonings a year in Spain, cases tend to increase in summer. Thanks to internal and external sanitary controls and the operation of the Coordinated System for the Rapid Exchange of Information (SCIRI), the affected products are usually detected and removed earlier of your sale.
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