Anvisa (National Health Surveillance Agency) determined, this Wednesday (20), the recall of a batch of 200 g Kinder Schoko-bons white chocolate, manufactured in Arlon, Belgium, due to the risk of contamination by salmonella.
According to the regulatory agency, the removal of the product from the shelves is necessary because an import was identified for the Brazilian market by the company Terra Nova Trading.
“The products from this factory were the subject of an international alert reporting an outbreak of Salmonella typhimurium in Kinder brand chocolates. The measure concerns exclusively the batch L343R03 and does not affect other products of the brand”, says Anvisa, in a statement.
In a note, Ferrero do Brasil, the chocolate manufacturer, states that it is aware of Anvisa’s resolution No.
“We reinforce that we do not sell this product in the country and that we are aware that a third-party company, with which we have no commercial relationship, imported Schoko-Bons, which is part of a recall conducted abroad”, says Ferrero.
The manufacturer claims that the resolution deals directly with the Terra Nova importer, which is independent. “All other Kinder products distributed by Ferrero do Brasil are safe for consumption and are not affected by this collection”, he says.
Importer Terra Nova Trading was not located by Sheet.
On the 14th, Anvisa banned the marketing, distribution, import and use of all Ferrero products manufactured in Belgium, after cases of Salmonella were registered in at least nine European countries. Belgian authorities closed Ferrero’s factory in Arlon in connection with these outbreaks.
What the consumer should check
According to Anvisa, if you identify the product by name (SCHOKO-BONS), the consumer must look on the label for the manufacturer’s name (“Manufactured by” or “Produced by” Ferrero Argdennes SA – Arlon, Belgium), in addition to the batch number, which consists of letters and numbers (LOT L343R03).
Can Chocolate Have Salmonella?
The wave of cases in Europe has shown that the hen’s egg is not the only one that can have salmonella. Chocolate eggs can also carry the bacteria, which is one of the main causes of food poisoning.
According to Mariza Landgraf, a researcher at the Food Research Center (FoRC) at USP, the main source of contamination is raw foods, such as undercooked chicken, eggs, as well as fruits, unpasteurized milk and sea—depending on where they were captured.
In the case of chocolate, the bacteria can contaminate the cocoa bean and remain in the subsequent stages of processing until the candy is obtained.
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