The Spanish Agency for Food Safety and Nutrition (Aesan) has been informed by the Autonomous Community of Madrid of the presence of staphylococcal toxin in Albe’s Bocconcini brand fresh mozzarella.
The data of the product involved are:
- Product Name: Fresh Mozzarella
- Brand Name: Albe Bocconcini
- Expiration date: 10/29/2022
- Batch number: 2910
- Unit weight: 250 g (net weight) and 150 g (drained weight)
- temperature: refrigerated
Although other redistributions are not ruled out, at the moment Aesan reports that the product has been distributed in the autonomous communities of:
- Balearic Islands
- Canary Islands
- Castile and Leon
- Valencian Community
It is recommended go to a health center in the case of having consumed this type of product from the affected batch and presenting any symptomatology What:
- abdominal pain
It is also advised that people who have products affected by this alert at home refrain from consuming them and return them to the point of purchase. The Spanish Agency for Food Safety points out that, so far, there is no record of any case of contagion that is associated with this alert.
How could the toxin have gotten into the mozzarella?
Staph food poisoning is caused by infection with the bacteria Staphylococcus aureus (S. aureus). This bacterium has possibly multiplied on the mozzarella, being it at room temperature and generating the toxin.
It can be present in dangerous amounts in foods that do not appear visually or olfactory to be spoiled. The possible cause is that the mozarella was not properly sterilized or pasteurized and also at some point the cold chain has been broken, giving rise to the development of bacterial populations.
Staphylococcal food poisoning is caused by eating food contaminated with toxins produced by certain types of staphylococci that cause diarrhea and vomiting.
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