Batches of dried duck sausages have been recalled. They contain dangerous bacteria, causing food poisoning.
What batches are these?
These batches of dry duck sausage were made from raw materials for which a self-test revealed the presence of the Salmonella germ.
- Food / Others Dry duck sausage Brand: Ets CANCE
- Model or reference: article 101251
- • GTIN 3365490004844 Lot 11071A Minimum durability date 02/07/2024
- Packaging: Under modified atmosphere
- Marketing date: 03/27/2024
- End of marketing date: 03/29/2024
- Storage temperature: Product to be stored at room temperature
- Health mark: FR 12.301.002 CE
- Geographical sales area: entire Europe
- Distributors: GMS and wholesaler
- Additional information to identify the product: article 101251 – List of products
- End date of the recall procedure: Tuesday July 2, 2024
- Contact number: 0565814874
- Food / Others Dry duck sausage
- Brand: Loste Model or reference: article 101151
- • GTIN 3365490004547 Lot 11071A Minimum durability date 05/27/2024
- Packaging: Under modified atmosphere
- Marketing date: 03/27/2024
- End of marketing date: 03/27/2024
- Storage temperature: Product to be stored at room temperature
- Health mark: FR 12.301.002 CE
- Geographical sales area: entire Europe
- Distributors: GMS and wholesaler
- End date of the recall procedure: Tuesday May 27, 2024
- Contact number: 0565814874
Beware of intoxication!
If these sachets have been withdrawn from sale, it is because they contain Salmonella type bacteria. However, these are the cause of serious food poisoning.
“They result in gastrointestinal disorders (diarrhea, vomiting) of sudden onset, often accompanied by fever and headaches which generally occur 6 hours to 72 hours after consumption of contaminated products.“, warns the Rappel Conso site.
Some people need to be particularly alert to these symptoms. These include young children, pregnant women, immunocompromised individuals and the elderly, for whom poisoning can be fatal.
“People who have consumed these products and who present these symptoms are invited to consult their doctor and report this consumption. If there are no symptoms within 7 days after consuming the affected products, there is no need to worry and consult a doctor. If the product must be cooked before consumption: cooking the products (hard-boiled eggs, pastries, poultry meat, etc.) through the core at + 65°C helps destroy these bacteria and prevent the consequences of such contamination“, reminds the site again.
As a precautionary measure, it is still recommended to destroy the product and/or return it to the store to obtain a refund until the end of the procedure.
