Lidl recalls salametto due to the presence of Salmonella: bring it back to the point of sale for a refund

The recall of Salametto was ordered as a precaution by the same producer for suspected presence of Salmonella spp in the product after the bacterial agent was detected in analysis on a sample of meat.

A new food recall notice for chemical risk was launched today by the Ministry of Health through its portal dedicated to safety alerts and recalls of food products by operators. This time the collection from supermarket counters is about two lots of salami sold in Lidl outlets with the Salumeo brand.

In detail, the recalled product is the Salametto like Milan Salumeo brand sold in pieces of 160 grams each. The sausage was produced for Lidl Italia Srl by the company Salumificio Colombo Luigi Srl, in the factory in via Roma, in Pescate, in the province of Lecco. The affected lots from the recall there are two: those with the numbers L237(5154) and L238(5154, both with an expiry date set on 12 April 2023.

The recall of Salametto was ordered as a precaution by the producer himself on suspicion presence of Salmonella spp in the product after the bacterial agent has been detected in analysis of a meat sample. Consequently, the Product with the lots indicated above is not suitable for consumption. For consumers who have already purchased the salami subject to the recall, the warning is not to consume it but to return it to the Lidl store for a refund.

Cooked ham withdrawn from supermarkets due to risk of allergens, the Ministry: “Do not eat it”

Salmonella: risks and symptoms

Salmonella is the bacterial agent most commonly isolated in both sporadic and epidemic foodborne infections. Non-typhoidal salmonella, responsible for more than 50% of all gastrointestinal infections, are one of the most frequent causes of foodborne illness in the industrialized world. Salmonella spp. they can occur in humans and in domestic, farmyard and wild animals. The main reservoirs of infection are represented by animals and their derivatives and the environment (non-drinking water) represent the vehicles of infection. The severity of the symptoms varies from simple gastrointestinal tract disorders (fever, abdominal pain, nausea, vomiting and diarrhea) to more serious clinical forms (bacteremia or focal infections affecting, for example, the bones and meninges) which occur mainly in frail subjects (elderly, children and people with immune system deficits). Symptoms of the disease can appear between 6 and 72 hours after ingestion of contaminated food (but more commonly appear after 12-36 hours) and last for 4-7 days. In most cases the disease has a benign course and does not require hospitalization, but sometimes the infection can become serious enough to require hospitalization

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J. A. Allen

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

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