The products of the Swiss manufacturer Barry Callebaut are apparently contaminated with salmonella. Now the Belgian food supervisory authority is investigating – a plant had to close.
Swiss chocolate maker Barry Callebaut, one of the largest in the world, has stopped production at its factory in Belgium because of salmonella. The bacteria were discovered on Monday in a batch manufactured at the Wieze plant, the group announced on Thursday. Experts identified the additive lecithin as the source of the contamination. It is used as an antioxidant, emulsifier or stabilizer.
Salmonella: Contaminated batch detected
Barry Callebaut manufactures chocolate, but also cocoa products, fillings, glazes and decorations for industry and commercial customers such as Mondelez, Nestlé and Unilever. A spokesman for the company told AFP on Thursday that most of the salmonella-contaminated products are still in the Wieze plant. Barry Callebaut is in the process of informing the 73 customers affected “to guarantee that there are no infections among end customers”.
For safety reasons, work in the plant has been stopped for the time being. All production facilities would now be cleaned and disinfected. The Belgian food supervisory authority initiated investigations.
First Ferrero, now Barry Callebaut: chocolate manufacturers in crisis
In Belgium, a factory belonging to the Italian confectionery manufacturer Ferrero was closed just a few weeks ago due to the risk of salmonella. Shortly before Easter, Ferrero had to recall certain children’s products due to suspected salmonella, including surprise eggs, chocolate bons and mini eggs.
Products from the Arlon factory were distributed in France, Belgium, Great Britain, Germany, Sweden and the Netherlands. According to the company, a filter in a milk butter vat was contaminated.
Barry Callebaut has more than 60 production sites worldwide. More than 13,000 people work for the company, which most recently generated annual sales of more than seven billion euros.
Source: Stern
Jane Stock is a technology author, who has written for 24 Hours World. She writes about the latest in technology news and trends, and is always on the lookout for new and innovative ways to improve his audience’s experience.
