Home » alarm from the ministry, the product to avoid – Libero Quotidiano

alarm from the ministry, the product to avoid – Libero Quotidiano

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Another week and other reminders, other reports released by European rapid alert system for food and feed, the so-called Racing. To account for the 188 reports of the last seven days, 10 of which sent by the Italian Ministry of Health, it is as usual ilfattoalimentare.it.

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So, here is the list of products distributed in Italy that have ended up in the crosshairs. In total, there are seven alarms. Listed below are: food-borne outbreak (anoxic syndrome) likely caused by yellow fin tuna steaks (Thunnus albacares) thawed, with the addition of water, due to the presence of E 250 – sodium nitrite (not authorized), from Italy, with raw material from Spain (see details); pesticide residues (Chlorpyrifos) in organic avocado from Morocco; mercury in smoked swordfish loins, from Spain; Mercury in smoked Marlin fillet (lot 210511; producer Haumados Sabal; SL- ES 12.06407 / V CE), from Spain; pesticide residues (Methomyl) in Carambola from Brazil; presence of Ethylene Oxide in Tandoori Masala BBQ Spice Blend, From United Kingdom; presence of Salmonella (ser. Infantis) in carcasses and meat elements of poultry from Poland.

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Then the list of notices relating to products widespread in our country and which do not imply an urgent intervention. Here they are, as reported by the fattoalimentare.it: “Pesticide residues (Clorprofam) in fresh Valencia oranges (Citrus Sinensis) from Egypt; Presence of mercury exceeding the limits set by the legislation in tuna fish (euthynnus alletteratus) sold in bulk from Italy; presence of histamine in mackerel from France “.

And again, the reports from Italy relating to batches rejected at the borders or which are subject to information: “Salmonella (Livingstone) in meat meal intended for pet food; Salmonella (ser. frozen poultry intended for the final consumer, from Poland; Anisakis larvae in fresh mackerel (Scomber Migliorbrus) from Spain; parasitic infestation by Anisakis in chilled mackerel (Scomber Migliorbrus) from the Netherlands; Escherichia coli in New Zealand lamb, “he concludes ilfattoalimentare.it.

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