The Spanish Agency for Food Safety and Nutrition (AESAN) has notified a new food alert of general interest for the entire population, upon being informed of the presence of a pathogenic bacteria in boats of ground cinnamon Produced and distributed in Spain.
It’s about the bacteria Clostridium perfringensdetected in two batches of ground cinnamon from the Andalusian company Spices Pedroza, which imports, packages and distributes a wide catalog of spices, herbs and other condiments throughout the country. In this case, the presence of the bacterium has been located in the variety of cassia cinnamon, from Vietnam, in large 700 g jars more frequent in the catering industry.
The notice has been notified by the health authorities of the Community of Madrid through the Coordinated System for Rapid Information Exchange (SCIRI), giving specific details about the products affected by this alert:
- Product name: ground cinnamon.
- Trademark name: Spices Pedroza.
- Lot numbers: A220079 and A222605.
- Best before dates: 12/31/2023 and 02/28/2026, respectively.
- Presentation of the product: Plastic Packaging.
- unit weight: 700 g.
- storage temperature: atmosphere.
It is recommended to all people, private consumers or hospitality professionals, who have in their possession any of the affected products, do not consume it and discard it or return it to the original point of sale. At the moment there is no record of any health case associated with this alert.
what is the Clostridium perfringens and what risks does it have
He is also commonly referred to as C. perfringens is a microorganism that belongs to the group of anaerobic bacteriaconsidered a pathogen capable of producing infectious diseases in humans.
As it explains Miguel Angel Luruenait is not frequent to find this type of pathogenic bacteria in spices, since they are very dry foods with low humidity or water, which is the most common environment in which these microorganisms can develop.
However, precisely the Clostridium perfringens he is able to survive in harsh environments and thrive under adverse conditions. Poisoning from ingesting this bacterium usually produces acute gastroenteritis with symptoms such as diarrhea, abdominal cramps and nausea, appearing between six and 24 hours after ingestion. Very rarely it produces vomiting or fever.
The common treatment after confirming the poisoning is symptomatic, and its symptoms usually disappear after 24 hours, with very rare cases of great severity, especially among the healthy general population.
This bacterium usually appears in contaminated meat after cooking, because when it comes in the form of spores, after applying heat to the food and leaving it at room temperature, it is capable of germinating and multiplying quickly. This is why it is so important to remember that leftovers from cooked food should be cooled quickly and refrigerate them sooner.
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