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Supermarkets, microbiological risk for this product: “Warning!”

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Supermarkets, microbiological risk for this product: “Warning!”

The Ministry blocked a food potentially dangerous for human health, “produced in an unrecognized and potentially unsuitable establishment”.

Supermarket Shelves (Photo by BrightSpace AdobeStock)

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This time a product potentially very dangerous for consumers has ended up in the sights of the Ministry of Health, the note published in the past few hours on the official website does not mince words to describe the seriousness of the situation.

Food produced in the factory not recognized and considered unsuitable pursuant to reg. 178/2002 ″. Consumers are requested not to buy it and, if already at home, to bring it back to the nearest point of sale for the immediate exchange of goods even without a receipt as required by national law on the matter.

The sales denomination is Milk&Lait instant full cream milk powder sold in 400 gram jar. The product brand is Milk & Lait while the name or company name of the FBO in whose name the product is marketed is Alimenti dal Mondo-Italia Srl.

The manufacturer’s name, on the other hand, is World Trade Srl located in Torre Lupata in Pastorano (CE). There is no production batch or expiry date, which means that the product has been blocked in its entirety inside the manufacturing plant.

But what does microbiological risk mean? Let us try to clarify the often controversial and thorny issue.

What microbiological risk means and why the products are dangerous for human health

The food safety is a set of rules ranging from the correct handling, production, distribution and storage of foods e raw material-

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In addition to the HACCP hygiene principles it is essential to respect throughout the production chain the right safety rules, both for the product itself and for the people who handle it.

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Quality control officer
Quality Control Officer (Photo by hedgehog94 AdobeStock)

In fact, remember that the entire supply chain has a much wider range of distribution, which not only ends up in our homes but also flows into the distribution, gastronomy e not only Italian but also foreign supermarkets.

For this reason, it is always necessary to take into account the food legislation in force in the area in which that product is processed. If the right are not respected food safety measures you risk that the foods may be contaminated by agents of a different nature (physics, chemistry and microbiology).

In fact, there is a risk that these will become vehicle of pathologies also very serious. What does microbiological risk mean then? It is defined by the EC regulation n. 2073/2005 which explains how the microbiological criteria allow us to “evaluate if i working process have been carried out correctly following the right prevention procedures “.

“And to give a judgment of acceptability on a product, batch of food or process, based on the absence, presence or number of microorganisms and / or based on the quantities of related toxins / metabolites, per unit of mass, volume, area or match”.

So, ultimately, by microbiological risk we mean the possibility of contracting diseases caused by bacteria, viruses and other pathogenic microorganisms ingested through the consumption of food.

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Foodborne diseases are divided into 3 types:

  • Infectionsdue to the ingestion of food with live parasites, viruses or bacteria;
  • Intoxicationswhen you ingest foods in which there are toxins already formed by bacteria (live or not);
  • Toxinfectionswhen live bacteria are ingested which multiply within the body producing toxins and waste.

This is why the various are very important HACCP principles and how any food system operator must be properly trained for apply the protocols correctly during everyday work.

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