Food Recall: Cheeses Recalled After Potential Listeria Contamination

March 25, 2018 Updated: March 25, 2018    

A variety of cheeses have been recalled from retailers across Australia after fears of Listeria contamination, according to food authorities.

The NSW Food Authority advised on Saturday, March 24, that Washed Rind Pty Ltd recalled a variety of cheeses made in France from IGA, Supa IGA, Foodland, Foodworks, and independent retailers in New South Wales, Queensland, Victoria, Australian Capital Territory, South Australia, and Western Australia.

Six products with “best before” dates between April 8, 2018, and April 22, 2018, have been recalled from retailers including the following:

– Saint Simeon 200g

– Brie de Nangis 1kg

– Le Vignelait Brillat Savarin 500g

– Coulommiers Truffe 800g

– Le Coulommiers 500g

– Brie de Brie Pasteurise 2.8kg

The NSW Food authority said Listeria could cause illness in pregnant women and their unborn babies, the elderly, and people with weak immune systems.

“Consumers should not eat this product and should return it to the place of purchase for a full refund,” the statement said.

Food Standards Australia New Zealand also issued a similar warning.

According to the agency, Listeria is a bacteria that can cause serious illness and in some cases death, particularly in vulnerable people.

“In Australia each year, around 150 people are hospitalised with listeriosis and about 15 people die,” the agency said.

“Eating foods contaminated with Listeria is the most common way of contracting the illness.”

This year, an outbreak of Listeria in rockmelons claimed the lives of six people, reported 7News.

According to the Food Standards Australia and New Zealand, listeriosis can be prevented by following good food and eating practices such as:

 – refrigerate perishable foods and eat them as soon as possible

– pregnant women should avoid ready-to-eat foods

– thoroughly cook raw meats and wash raw fruit and vegetables before eating

– avoid cross-contamination, for example, use separate cutting boards and knives for raw and ready-to-eat food, and store cooked food separately from raw foods

– wash hands thoroughly before preparing or eating food.

From NTD.tv

 

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