Cheese contaminated with salmonella is recalled
The French company Les Fruitières des Bornes Société capt. et fils starts a recall for the raw milk cheese called Reblochon de Savoie AOP. This company's special cheese appears to have been contaminated with Salmonella. In Germany, the affected cheese is offered by Vallé Verte Handelsgesellschaft für Naturprodukte mbH from Kehl.
There are always foods and other products that manufacturers have to recall. The reasons can be completely different. Now a cheese maker is recalling the product “Reblochon de Savoie AOP”. The reason given is an infestation with Salmonella. The raw milk cheese with a best before date until October 17, 2017 and batch number 171017 is affected. The portal of the federal states and the Federal Office for Consumer Protection and Food Safety has published a notice regarding the recall of the contaminated cheese.
What are salmonella and how do they get into the body?
Salmonella often gets into the human digestive tract through the consumption of contaminated food. The salmonella can neither be smelled nor tasted. The rod-shaped bacteria lead to various diseases in animals and humans. In the worst case, it is even possible for the person concerned to die from the effects. It should be noted, for example, that salmonella reproduce particularly quickly on uncooled food. Hygiene when preparing food is also very important to avoid Salmonella infestation. A contaminated cutting board is a particular source of danger.
What are the health effects of salmonella on humans?
Salmonella usually lead to an acute intestinal infection. If you suddenly have diarrhea, headache, abdominal pain and malaise, these may be symptoms of what is known as salmonellosis (which is a special type of gastroenteritis). In addition, vomiting and mild fever can indicate Salmonella infection.
Salmonella dehydration is particularly severe in young children and the elderly
The uncomfortable symptoms often persist over a period of several days. Toddlers and seniors in particular show an increased risk of dehydration due to the loss of fluid. (as)