Latest News: Recall of Popular Chocolates – May be Contaminated with Listeria

By | May 10, 2023

Chocolate bars: Which Cadbury chocolates are being recalled and why. In some (rare) cases, listeria infection can lead to serious complications, such as meningitis. All the details in

The company Müller which produces Cadbury dessertswarns them consumers in Great Britain not to buy certain batches of their products, since there is a risk of contamination with listeria bacteria.

this bacteria can cause listeriosisa flu-like illness that causes symptoms such as: high fever, muscle aches or pains, chills, feeling sick, and diarrhea.

In some (rare) cases, listeria infection can lead to serious complications, such as meningitis. Pregnant women, newborns, people older than 65, and people with weakened immune systems are at higher risk of serious complications from listeria.

how it transmits BBCThe 6 desserts that are remembered are the following:

  • Cadbury Daim Chocolate Dessert
  • Cadbury Crisp Chocolate Dessert
  • Cadbury Flake Chocolate Dessert
  • Cadbury Dairy Milk Button Chocolate Dessert
  • Cadbury Dairy Milk Chunk Chocolate Dessert
  • Cadbury Heroes Chocolate Dessert

The alert, issued by the Food Standards Agency (FSA), concerns Crunchie, Daim, Flake, Dairy Milk Buttons and Dairy Milk Chunks 75g chocolate desserts, which are sold individually, as and the six 75g Cadbury Heroes desserts.

Those who have purchased the recalled lots are urged not to consume them and instead return them for a refund.

Chocolates: EFET recalls a well-known chocolate for a toxic substance – Do not consume it!

“EFET was informed through the Early Warning System for Food and Feed (RASFF), about the distribution by the Belgian company “Kim’s Chocolates NV” in the Greek market of organic chocolates for the production of which the first material (almonds) was used. ) in which aflatoxin B1 and the sum of aflatoxins were detected at concentrations exceeding the upper legislative limits.

Specifically, these are the following products:

A) “DARK ALMOND CHOCOLATE 72% CACAO” with the trade name “CACHET” in a 100g container, with lot number 22343 and minimum expiration date 03/09/2024.

B) “CHOCOLATE DARK CHERRY ALMEND 57% CACAO” with the trade name “CACHET” in a 100g container, with lot number 22302 and a minimum expiration date of 01/29/2024.

The EFET requested the recall/withdrawal of specific batches of the mentioned products and the corresponding controls are ongoing.

Consumers who have purchased the above products are requested not to consume them.

Chocolates: EFET is an ally of consumers

EFET was created by Law 2741/Official Gazette 199/28-09-1999. It is NPDD and is under the supervision of the Ministry of Rural Development and Food. The responsibilities of the Unified Food Control Agency are:

It defines the quality standards that must be met by the food offered for consumption and the raw materials or additives that are intended to be added to the food to protect public health and prevent consumer deception.

Defines the standards and principles on which the study and implementation of production systems for healthy products should be based, in accordance with current legislation, by food companies and the specifications for the scientists who will be in charge of installing said systems. systems in food companies, as well as with the personnel who will work in food quality control laboratories installed in food companies.

Defines or validates the standards of good hygiene practices in accordance with Regulation 852/2004 and any other relevant international and community standards and controls compliance with these standards.

Compliance with the standards of good hygienic practices is a prerequisite for the establishment and operation of any food business,

In this context, it defines the sanitary conditions for the establishment and operation of food companies and the measures that must be taken to guarantee that food is safe and healthy.

It keeps a register of food companies and determines the control programs carried out by their services or by other authorities and services.

It acts with its own bodies or commissions other authorities or services, coordinates and directs the controls in all stages subsequent to primary production, which includes, among others, harvesting, slaughtering and milking, that is, in the stages of preparation, processing, production, packaging, storage. , transportation, distribution, handling, offer for sale or making available to the consumer of fresh or processed food produced, marketed or imported or exported from our country.

It also carries out controls on materials and objects that come into contact with food.

The objective of the controls is to guarantee the hygiene of food and protect the interests of the consumer.

These controls consist in particular of inspections of food companies, control of the companies’ production system, sampling and analysis of food in own or third-party food laboratories.

The inspection includes, in particular, the control of raw materials and additives, food during the manufacturing process of finished products, compliance with the standards of good hygienic practices in the facilities of food companies, mechanical equipment, health for personal hygiene, determination and disinfection, control of rodents and insects in the packaging, storage and distribution and transport of food.

Likewise, during the inspection, compliance with the technological parameters required by current legislation by food companies, as well as food labeling, is verified.

The control of the production system of healthy products includes the control of the critical control points during the production process, the control of the preventive measures applied by the companies to face the risks, the control of the elaboration and maintenance parameters applied. by companies (such as heating and cooling) to eliminate food hazards.

It also includes the control of the adequate training of the company’s personnel so that they can respond adequately to the requirements of the system for the production of healthy products, as well as the control of the records that document the observance of the system.

Participates in the competent bodies of the European Union and International Organizations for the formulation of decisions related to their powers, ensures the adequacy and compliance with the directives, decisions, regulations and recommendations issued by the bodies of the European Union or other International Organizations in matters within its competence and is the liaison with the competent services of the European Union and other International Organizations in matters of food control and within the framework of the immediate response system to situations related to food safety.

It oversees the development of research programs related to its subject, cooperates with organizations with a related subject for this purpose and recommends proposals for the adoption of legislative or other measures in matters within its competence.

It collects, processes and keeps information, statistics and records on the controls carried out by its services, food businesses and the objects of its competence.

It ensures the continuous information, training and education of its staff on technological innovations and legislative developments, as well as the consumer in terms of food safety and quality.

EFET may, within the framework of its powers and the purpose of its operation and mission, by decision of its Board of Directors

Council, to subsidize or participate in programs, conferences, congresses and in general events of public services, legal entities of the public sector or of the public sector in general, as defined by the written provisions, scientific societies, non-governmental organizations, unions or associations.

This donation is exempt from all taxes, rates and any other charge in favor of the State or third parties.

Exercise any other power related to its purposes.

The Unified Food Control Agency (EFET), as a dynamically developing service in terms of responsibilities and specifications, is the main Food Control Agency in Greece. Since its constitution on January 13, 2000 until today, the Agency’s Board of Directors defined the organization’s development strategy, planning and proceeding to carry out actions, which resulted in the creation and fulfillment of the conditions that laid the foundations. for the organization of a modern organization, capable of successfully fulfilling its obligations.

These obligations, which create a great variety of dynamics for the Agency, but also constitute a great responsibility towards Greek society, are the following:

  • Carrying out systematic inspections in food companies (food production, marketing and distribution companies). During these inspections, it must be checked whether the standards of Good Hygienic Practices and Good Industrial Practices are met.
  • Practice, as well as food hygiene assurance systems (HACCP system).
  • The systematic and continuous control of food during its handling, commercialization and disposal.
  • The provision of technical assistance to the productive branches, either through the publication of hygiene guides for each professional branch or through the various seminars organized under the auspices of EFET for the training of workers and professionals.
  • The treatment of the various nutritional crises, a particularly common phenomenon in recent years (for example, emerging problems related to bovine spongiform encephalopathy, dioxins, acrylamide, aflatoxins and other mycotoxins, etc.),
  • the formation of Greek positions on food safety issues and their support in the EU,
  • the proposal for the formation of national legislation on issues of food safety,
  • communicate with the consumer in order to inform and educate them on food safety issues,
  • consumer protection against fraudulent or deceptive business practices or adulteration of food,
  • the coordination of the prefectural services that exercise control in matters of food safety,
  • the installation of more effective (and preventive) systems for the evaluation, monitoring and management of nutritional risks, with full adoption of the principles of risk analysis and evaluation.

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