Eggs withdrawn from the market, probable risk of microbiological contamination

The Ministry of Health has reported four recalls on the manufacturer’s indications due to the risk of microbiological contamination. The farm’s eggs ended up at the center of a recall “Vanzelli Gino”, located in via Dei Kennedy in Sant’Angelo Di Piove, in the province of Padua. The experts made the recall official with press releases on the Ministry of Health website, indicating the risk of microbiological contamination. It was recommended not to consume the product and to return it to the point of sale where it was purchased.

The microbiological risks of eggs

The batches of eggs affected by the recall, both loose and in packs of 6, 10 and 30 pieces, are those expiring from 15/07/24 to 19/07/24. This affects all packaging formats, from eggs sold individually to those packaged in boxes of different sizes. These products must therefore be returned to the point of sale where they were purchased. Once done, customers will be able to choose between replacing the product or refunding it. Alternatively, the eggs can be returned to the Food Hygiene and Nutrition Service of the local health authority, as reported in the official communications of the Ministry of Health.

Unlike other previous recalls, in which experts from the Ministry of Health provided specific details on the pathogen responsible for the contamination, in this case no particular information was provided in this regard. This makes it difficult to identify exactly what the specific risk is. However, to get a clearer understanding of what is meant by “microbiological contamination”it is useful to refer to the “Epicentro” portal, managed by the Istituto Superiore di Sanità (ISS).

The “Epicentro” portal explains in detail that microbiological contamination can result from different types of pathogens, including bacteria, viruses and parasites. These microorganisms can contaminate foods in various ways, such as during food production, handling, preparation and storage. Consulting this portal can provide useful insights on how to prevent and manage microbiological contamination, thus helping to protect consumer health.

What could be food contamination?

Experts explain that they exist over 250 types of food contamination, which manifest themselves with different symptoms and are caused by various pathogens, including bacteria, viruses and parasites.

As time passes, pathogens are classified and identified, updating a list that also includes the so-called “emerging pathogens”. Among these are “Campylobacter jejuni”, “Escherichia coli 157:H7″, “Listeria monocytogenes” and “Yersinia enterocolitica”. Some of these are also spreading due to the increase in trade, the use of collective catering, large intensive farming and travel.

Food contamination can occur in many ways, experts explain. Some microorganisms, for example, are present in the intestines of healthy animals and can contaminate meat during slaughter, then transmitting it to consumers. Among others, the salmonella can contaminate eggs by infecting the hens’ ovarian system.

Infections can also be transmitted to foods by workers during handling and preparation, as can happen with the “Shigella” bacterium, the hepatitis A virus and other pathogens, both by contact with hands and with non-useful kitchen utensils. adequately disinfected. Even cooked food, which in theory should be safe since most microorganisms do not survive temperatures above 60-70 degrees, can become contaminated if it comes into contact with raw foods.