Alert due to the presence of the Clostridium perfringens bacterium in this ground cinnamon distributed in Spain

Alert due to the presence of the Clostridium perfringens bacterium in this ground cinnamon distributed in Spain

The Spanish Agency for Food Safety and Nutrition (AESAN), under the Ministry of Consumer Affairs, has warned of the presence of the bacteria Clostridium perfringens in several batches of one ground cinnamon from Vietnam that is sold in our country.

Ingestion of this bacterium can cause a disease characterized by diarrhea and abdominal pain. It can also cause necrotizing enteritisa serious but rare process.

It is brand ground cinnamon Spices Pedroza and the Agency has learned through the Coordinated System for Rapid Information Exchange (SCIRI), due to an alert sent by the health authorities of the Madrid's community.

Specifically, two batches have been affected: batch A220079 with an expiration date of 12/31/2023 and batch A222605 with an expiration date of 02/28/2026.

The health authorities recommend that people who have this product at home refrain from consuming it.

This information has been transferred to the competent authorities of the autonomous communities through the Coordinated System for Rapid Information Exchange (SCIRI) and the Coordination Center for Health Alerts and Emergencies (CCAES), in order that theye verify the withdrawal of affected products from marketing channels y the existence of possible cases is reported.

The data of the product involved are:

  • Product name: ground cinnamon
  • Brand/Commercial Name: Pedroza Spices
  • Product appearance: plastic container
  • Batch numbers and best before date:
  • A220079, 12/31/2023
  • A222605, 28/02/2026
  • Unit Weight: 700g
  • Room temperature

Image of the product involved in the alert AESAN

Bacteria clostridium perfringens

To the bacteria 'Clostridium perfringens' It is found in the intestine of humans and domestic animals. It is also located in the soil, in the water and contaminating food, the consumption of which can cause an illness characterized by diarrhea and abdominal pain.

Toxiinfections by this bacterium are due to the survival of spores during the cooking of food (generally of meat origin) and its subsequent germination and multiplication due to a inadequate refrigeration.

To prevent disease, avoid cooking large pieces of meat, use cooking temperatures appropriate to the product, cool quickly, keep food refrigerated, and sufficiently reheat leftover food before consumption.