A new food alert has been notified by the Spanish Agency for Food Safety and Nutrition (AESAN) relating this time to the presence of staphylococcal toxin in cheese type fresh mozzarella manufactured in Spain by the Albe brand. The notice has come through the Madrid health authorities and at the moment there is no health case associated with this alert in our country.
The pasta filata cheese marketed as fresh mozzarella by Albe (Lácteas del Jarama), under the trade name of boccncini, is marketed refrigerated in bags of 125g drained weightin the usual format of a mozzarella-type cheese ball made with cow’s milk from Spain, indicated as an ideal product for salads and fresh consumption.
The Madrid health authorities have notified that the presence of staphylococcal toxin has been detected in one of the batches of the brand, widely distributed in the autonomous communities of Andalusia, Asturias, Balearic Islands, Canary Islands, Catalonia, Cantabria, Castilla y León, Galicia and Valencian Communityalthough its distribution or redistribution in other communities is not ruled out.
The businesses have already been notified of the alert and the affected product is being withdrawn, but it is recommended that all consumers who can have it in their homes, do not consume it and return it to the point of purchase.
- Product name. Fresh mozzarella.
- brand name Albe’s Bocconcini.
- Lot Number. 2910.
- Date of Expiry. 10/29/2022.
- Unit weight. 250 g net weight (150 g drained weight).
- Temperature. Cooled.
Likewise, the AESAN recommends that, in the case of having consumed this type of product from the affected batch and presenting any symptomatology such as nausea, vomiting, diarrhea, abdominal pain or prostration, go to a health center.
The staphylococcal toxins are enterotoxins often produced by resistant bacteria such as Staphylococcus aureus, difficult to remove from a food when it is already in it. They are responsible for a large majority of common food poisoninggenerally associated with products consumed raw or derived, and frequently appear in preserves where they go unnoticed.
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Photo | Mark Verch
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