don’t eat these salmonella contaminated burgers

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Chopped steaks sold throughout France are affected by a massive product recall. The reason: contamination with salmonella

If you have bought minced steaks from Leclerc in the last few days, be careful before eating them! It could be a batch contaminated with the bacteria responsible for salmonellosis sold throughout France. The chopped steaks of the CDV Confolentaise des Viandes brand are indeed affected by a massive product recall following the discovery in one of its batches on sale from December 22 and 28, 2022 of Salmonella spp. To recognize them, this is the batch number H221219whose use-by date is indicated on the December 28, 2022 on the product. They were also sold at Rocardis, Saveurs d’Antoine and Petit Panier de Brillac.

What if you bought a ground beef from this lot? First of all don’t eat them at all. Destroy the product, or if you wish, bring it back to the point of sale where you bought it. You can then obtain a full refund of your purchase, or request an exchange with an uncontaminated product. You have until Tuesday 31 January 2023 to perform this procedure. If you have any further questions regarding this product recall, a telephone number has been set up at 06 73 13 97 47.

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What are the risks of ingesting salmonella?

Salmonella spp bacteria can cause a food poisoning called salmonellosis. An infection that can be dangerous for an already weakened body. Symptoms usually appear 6 to 72 hours after ingestion of contaminated products. They generally consist of the sudden onset of gastrointestinal disturbances (diarrhea, vomiting) often accompanied by fever and headache. These symptoms may be more pronounced in young children, pregnant women, immunocompromised individuals and the elderly. People who have consumed these products and who present these symptoms are invited to consult their doctor by notifying him of this consumption. In the absence of symptoms within 7 days after consumption of the affected products, there is no need to worry and consult a doctor.

However, if the product has to undergo complete and thorough cooking at more than 65°C, no need to worry about contamination. Indeed, it can destroy salmonella and prevent poisoning.

Society/Sex/Psycho Journalist

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