Kinder Chocolate Outbreak Highlights Importance Of Food Safety

People tend to worry about food poisoning from meat, dairy, or eggs that haven’t been cooked or properly looked after. However, a recent outbreak of salmonella poisoning across Europe and the US has been a reminder that other foods, like chocolate, can also be risky if food safety procedures aren’t followed.

Prior to Easter, Ferrero Australia conducted a recall of several Kinder chocolate products. So far, there have been over 150 cases across a dozen European countries and a new case identified in the US. The vast majority of cases so far have been children under 10, with many of the infected having to be hospitalized.

The monophasic Salmonella Typhimurium was traced to bad buttermilk at the Ferrero Factory in Arlon, Belgium. The outbreak likely began in mid-December 2021, with cases appearing over the following months. 

Typical symptoms experienced by those infected include fever, diarrhoea, and stomach cramps. The illness usually lasts four to seven days, and most people recover without treatment. In some cases, however, diarrhoea may be so severe that the patient needs to be hospitalized and can cause death unless the person is treated promptly with antibiotics.

Belgian authorities stopped production, and food recalls were first issued in April. At first, the recalls were issued in Europe, but they have since been issued in other countries, including the USA, Canada, and Australia. At present, no cases have been noted outside the European Union, the UK, or the US, however, the World Health Organization has also reported that the identification of existing cases was carried out through advanced molecular techniques, which are not routinely used in all countries. As a result, it is likely that a number of cases will go undetected.

Salmonella in chocolate is rare, but there have been several noted outbreaks. These occurred primarily in Europe and North America, possibly because these are regions of highest consumption. 

Although this current outbreak was linked to buttermilk, cacao beans can become contaminated. Typically, the roasting process kills the salmonella, but it can remain on the raw beans. So, segregating raw and roasted beans is crucial. In addition, there are several other possible causes. For example, an outbreak in the UK in 2006 was traced to water leaking from pipes into the chocolate. 

It is important to understand that although salmonella doesn’t grow in the chocolate itself, it can survive in it for long periods. Manufacturers have to stay on top of the latest industry regulations to ensure that food safety is being taken care of. These checks and procedures not only contribute to improving production levels, but they also protect customers from harmful bacteria such as salmonella that can be present in the final product.