Salmonella contamination at Barry Callebaut caused by raw material delivery from Hungary – Companies

A supply of the raw material lecithin from Hungary is the cause of the salmonella contamination at the chocolate manufacturer Barry Callebaut from Wieze, according to the federal food agency FASFC.

The cause of the salmonella contamination at chocolate manufacturer Barry Callebaut in Wieze is known. A batch of contaminated lecithin, a raw material, is the root of the external pollution, the company reported Tuesday.

The company does not disclose the names of the companies, but according to the Federal Agency for the Safety of the Food Chain (FASFC), the batch of contaminated lecithin was supplied by a producer from Hungary. FASFC has therefore sent a warning via the RASFF (Rapid Alert System for Food and Feed, ed.) Warning system, spokeswoman Hélène Bonte informs. FASFC does not provide additional information about this provider.

“Based on an internal investigation, and confirmed by test results from external and independent laboratories, Barry Callebaut determined that a batch of contaminated lecithin, which is the origin of Salmonella contamination, entered our factory in Wieze via third-party transport and came from a lecithin producer ‘, says spokesman Korneel Warlop from Barry Callebaut. The company forwarded the results to the food agency, both of which are in ongoing consultation, he added.

Barry Callebaut will not disclose the names of the companies while the investigation into the source of the pollution is ongoing, the spokesman continues. “This development is an important step forward for Barry Callebaut in determining the ultimate responsibility for this pollution.”

Last week, Barry Callebaut reported that no contaminated chocolate has reached the consumer. The company itself had contacted the 73 companies that received contaminated product from the factory in Wieze. FASFC now confirms that for the 32 companies on this list, which are located in Belgium, “there is no indication that these products are currently on the market in the investigation.”

FASFC adds that so far it is only about parties affiliated with Barry Callebaut. There are no indications of other companies.

Lecithin is used in the food industry as a so-called emulsifier, a substance that, for example, ensures that water and fat remain mixed.

The cause of the salmonella contamination at chocolate manufacturer Barry Callebaut in Wieze is known. A batch of contaminated lecithin, a raw material, is the root of the external contamination, the company reported on Tuesday, lecithin supplied by a producer from Hungary. FASFC has therefore sent a warning via the RASFF (Rapid Alert System for Food and Feed, ed.) Warning system, spokeswoman Hélène Bonte informs. FASFC does not provide further information on this supplier. ”Based on an internal investigation and confirmed by test results from external and independent laboratories, Barry Callebaut found that one batch of contaminated lecithin, which is the origin of Salmonella contamination, was transported by a third party. at our factory in Wieze and comes from a lecithin producer ‘, says spokesman Korneel Warlop from Barry Callebaut. The company forwarded the results to the food agency, both of which are in ongoing consultations, he added. Barry Callebaut will not communicate the names of the companies while the investigation into the source of the pollution is ongoing, the spokesman continues. “This development is an important step forward for Barry Callebaut in determining the ultimate responsibility for this pollution.” Barry Callebaut reported last week that no contaminated chocolate has reached the consumer. The company itself had contacted the 73 companies that received contaminated product from the factory in Wieze. FASFC now confirms that for the 32 companies on this list, which are located in Belgium, “there is no indication that these products are currently on the market in the investigation.” FASFC adds that so far it is only about parties affiliated with Barry Callebaut. There are no indications of other companies. Lecithin is used in the food industry as a so-called emulsifier, a substance that, for example, ensures that water and fat remain mixed.

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