The General Directorate of Public Health and Pharmaceutical Regulationthrough the Territorial Delegation of Health and Families in Malaga, has proceeded to immobilize and stop the marketing of canned vegetables made by the company ‘The Gardener‘ located in the town of Casarabonela (Málaga).

During an official control, “the lack of self-control measures and of suitable equipment to make a heat treatment for these types of products.

The immobilization and withdrawal of products from the market affects all batches, expiration dates and presentations of packaged canned vegetables from this company.

These measures are not motivated by the detection of a pathogen in the products, but by the precautionary principle as the food safety of the processed preserves is not accredited with the required guarantee, they have reported from the Board in a statement.

Thus, according to the actions carried out so far, the products have not been sold outside the province of Malagabeing supplied to the final consumer in the company’s own facilities, as well as in establishments in the municipalities of Casarabonela and Mijas, where they have already been immobilized.

People who have products affected by this recall at home are advised to refrain from consuming them and return them to the point of purchase. In case of having consumed them, and presenting some type of symptomatology compatible with a food poisoning It is recommended to go to your health center and inform the health professionals.

The list of products involved is as follows:

-Fresh tomato.


-Fried tomato.

-Prune, peach, kiwi-mango, strawberry, fig, mango and apple jams with walnuts and cinnamon.

-Quince jelly.

-Carrot-bean salad.



-Broad beans.

-Tender broad beans with spring onion.

– Homemade sauce.

-Natural artichokes.

-Malaga style artichokes.

-Spiced artichokes.

Heat treatment

methods of conservation involve treatments to which food is subjected to increase its useful life and safety for later consumption. When a heat treatment is applied, a relationship is sought between enzymatic/microbiological inactivation and nutritional/organoleptic quality of foods that guarantees their safety and quality.

The most widely used methods of food preservation are heat treatments based on the application of heat with the use of water or steam (blanching, extrusion, boiling, steaming), hot air (roasting, baking, gratin, dehydration) and hot oils (frying).

The pasteurization It is a heat treatment that aims to eliminate microorganisms from a food without altering its properties. According to the Consumer blog, from Eroski supermarkets, pasteurization is always done below 100 degrees centigrade. If it were higher, the conditions of the food would be altered.

For liquids, pasteurization is carried out for only about 20 seconds in which the product reaches a temperature of approximately 80 degrees. While in milk and other liquids pasteurization does not change anything in the product, in the case of plant products notice a change in taste.

There are other systems to eliminate a good part of the pathogens in this food. One of them is through the pressure: plant products are packaged and then submerged in water and high pressure is applied. In this way, a good part of the pathogens that it may contain are eliminated without altering its flavor.

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J. A. Allen

Author, blogger, freelance writer. Hater of spiders. Drinker of wine. Mother of hellions.

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