Spanish Chorizo rings by Morrisons recalled due to Salmonella

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Spanish Chorizo ring

Spanish Chorizo rings by Morrisons recalled due to Salmonella

SUBJECT: Morrison Spanish Chorizo ring recalled due to microbial contamination  

Products Recalled: Morrisons Spanish Chorizo Ring, available in 200gm pack with a best before date of 08 December 2023, has been recalled by Morrisons due to the presence of Salmonella. 

Problem:  

  • A voluntary product recall of Morrisons Spanish Chorizo Ring has been initiated by Morrisons on 15 September 2023 due to the presence of Salmonella. Salmonella causes foodborne illness if consumed 
  • A point of notice has been issued, which educates consumers about why the product is being recalled and what they should do if they purchased it [1]. 

Scientific Evidence:  

  • Salmonella is one of the most often identified foodborne bacteria, often found in food animals like poultry and cattle. The bacterium is disseminated by consuming uncooked animal products.  
  • The symptoms of Salmonella infection in humans include diarrhoea, fever, stomach cramps, chills, headache, nausea, or vomiting. 
  • In severe cases, the bacterium can cause bacteremia that result in high fever and septic shock [2].  

Spanish Chorizo ring

What Regulations Clarify:

  • Work locations, surfaces, and equipment used for raw and ready-to-eat food must be appropriately segregated.
  • Avoid cross-contamination by:
  1. Chopping boards, work surfaces, and equipment should be cleaned and disinfected thoroughly before and after use to prepare raw food.
  2. For raw meat/poultry and ready-to-eat food products, it is advisable to use separate equipment, including chopping boards and blades) for raw meat/poultry and ready-to-eat food unless it can be heat disinfected in a professional dishwasher, for example.
  3. Food manufacturers must ensure hand hygiene before preparing food products and touching raw food. Separate equipment and packaging must be used for raw and ready to eat food.
  4. Separate cleaning products, such as rags, sponges, and mops, should be used in areas where ready-to-eat meals are stored, handled, and processed.
  5. Employees must be trained on maintaining hygiene and preventing cross-contamination [3].
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