Qual è Pathogen / microbiological?

Pathogen / microbiological è una categoria di rischio tracciata nei sistemi di richiamo UE. Attualmente elenchiamo 11966 avvisi contrassegnati con questa categoria di rischio.

Quali prodotti sono più colpiti da pathogen / microbiological?

Across recent EU alerts: 11966 food.

Cosa devo fare se ho un prodotto interessato da pathogen / microbiological?

Legga l'avviso specifico per il suo prodotto. La maggior parte dei richiami le consiglia di smettere di usare e restituirlo al venditore. Per pericoli alimentari: non assaggi o dia da mangiare agli animali domestici — smaltitelo in modo sicuro.

Pathogen / microbiological — EU Safety Watch

Rischio grave 🇮🇹 risolto

📂 Fish & seafood ⚠ Pathogen / microbiological

Norovirus in tartufo di mare /Norovirus in warty venus clam (Venus verrucosa) from France

Classification: Information notification for attention · Risk: Potentially serious · Category: bivalve molluscs and products thereof · Hazard: norovirus - {path…

3 mesi fa Vedi altro →

Rischio grave 🇮🇹 🇮🇪 risolto

📂 Meat & poultry ⚠ Pathogen / microbiological

Salmonella Enteritidis in chicken fillet from the Netherlands, origin of raw material Poland

Classification: Alert notification · Risk: Serious · Category: poultry meat and poultry meat products · Hazard: Salmonella Enteritidis - {pathogenic micro-organ…

3 mesi fa Vedi altro →

Rischio medio 🇦🇹 risolto

📂 Fruits & vegetables ⚠ Pathogen / microbiological

Mould detected on dried dates

Classification: Non-compliance notification · Risk: Potential risk · Category: fruits and vegetables · Hazard: moulds infested with - {non-pathogenic micro-orga…

3 mesi fa Vedi altro →

Rischio medio 🇫🇷 risolto

Pathogen / microbiological

Norovirus in tartufo di mare /Norovirus in warty venus clam (Venus verrucosa) from France

Salmonella Enteritidis in chicken fillet from the Netherlands, origin of raw material Poland

Mould detected on dried dates

auchan — moules espagne etal

aucune — coeur de saint laurent

auchan — moules espagne etal

Salmonella in rosemary cut from Marocco via Germany

Salmonella enterica in tahini from Syria

Potential Norovirus in Oysters

Salmonella Putten in lamb meal (PAP)

Presence of Listeria monocytogenes in Truffle salami

Salmonella Infantis in feather meal

Listeria monocytogenes in cheese from Italy

Norovirus in ostriche dalla Francia//Norovirus in oysters from France

Salmonella spp. in chicken meat used to produce kebab, from Poland

coquillages filtreurs récoltés dans la rivière d'auray aval et anse de baden (56.12.4) à partir du 03/02/2026 — coquillages filtreurs récoltés dans la rivière d'auray aval et anse de baden (56.12.4) à partir du 03/02/2026

monfort viandes — steak haché 15% 8x125g

monfort viandes — steak haché rond 15% 8x125g

monfort viandes — steak haché rond 15% valtero bretagne

privilège du traiteur — 4 tranches de saumon farci, surgelées

le bulotier — crevette grise barquette (1kg, moyenne)

privilege du traiteur — 4 tranches de saumon farci

sans — nouilles royales

aperti'fish — aiguillettes truite fumée citron poivre

Salmonella Salmonella 4,12:i:- in fresh turkey meat (Turkey breast)

l'eleveur — chipolata nature, chipolata herbes, saucisse brasse, saucisse de toulouse, chair à saucisses, assortiment bbq.

charcuterie cosme — pâté sarthois tranche

charcuterie cosme — plateau choucroute barquette noire

charcuterie cosme — plateau choucroute

charcuterie cosme — choucroute garnie

charcuterie cosme — echine cuite fumée x4

Salmonella Enterica spp. Enterica in chicken breast fillets from Poland.

Salmonella in processed animal proteins (poultry meal) from the United Kingdom

Listeria in Gorgonzola cheese

Norovirus in oysters from France

Shigatoxin producing Escherichia coli in beef bavette from Australia

Salmonella spp. w świeżym mięsie wieprzowym oraz produktach surowych// Salmonella spp. in fresh pork and raw products

S.Infantis in fresh chicken broiler thigh meat from Poland

Listeria monocytogenes in smoked fish product from the NL

charcuterie commenges — saucisse seche de foie

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