Sainsbury's, Asda And The Co-Op Recall Camembert Over Listeria Fears | HuffPost Life

Several UK Supermarkets Have Recalled Camembert Over Listeria Fears

Rachel Moss— The Huffington Post UK

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Several UK supermarkets have removed camembert from their shelves over concerns the cheese may be contaminated with with listeria.

Sainsbury's has recalled its Taste the Difference Camembert and Sainsbury’s Camembert Pays, Asda its Extra Special Camembert de Pays, and the Co-op its Truly Irresistible Camembert after recommendations from the Food Standards Agency (FSA).

According to the FSA, listeria is a form of bacteria that can cause food poisoning and other foodborne illness, particularly among vulnerable groups such as pregnant women, unborn and newborn babies, those over 60 years old and anyone with a weakened immune system.

The supermarkets have also advised customers not to eat products previously purchased within certain dates.

According to the NHS, consuming food contaminated with listeria can lead to a person developing an infection called listeriosis.

"In most people, listeriosis is mild and causes symptoms including a high temperature (fever), vomiting and diarrhoea. These symptoms usually pass within three days without the need for treatment," the site reads.

"However, in rare cases, the infection can be more severe and spread to other parts of your body, causing serious complications, such as meningitis. Common signs of severe listeriosis include a stiff neck, severe headache and tremors."

Each of the supermarkets has stated that the levels of listeria found in camembert have been low.

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A statement from the Co-Op reads: "After further investigation into the possible presence of listeria and as precautionary measure we have extended the product recall to all date codes.

"We are therefore requesting that customers not to consume this product and contact our Customer Relations Team for a full refund on Freephone 0800-0686-727.

"We apologise for any inconvenience this may cause and would like to assure customers of our continuing commitment to the highest standards of product safety and quality."

A statement from Asda reads: "Our testing has detected a low level of listeria in the ASDA Extra Special Camembert de Pays 250g (as above date codes only). As a precautionary measure we are recalling the affected product and recommend customers do not consume the product due to a possible risk of illness.

"If you have purchased Extra Special Camembert de Pays with the use by dates as above, please bring it back to your nearest store where you will be given a full refund. You do not need your receipt.

"We are very sorry for any inconvenience caused. If you would like any further information please contact: Asda Customer Relations – 0800 952 0101."

A statement from Sainsbury's reads: "Routine testing has detected a very low level of listeria in a small number of packs of product. These levels are not presently unsafe but they can increase during the shelf life of the product.

"Although the label advises expectant mothers that this product is not suitable for them, we are asking all customers who have bought this product not to consume or use it, and to return it to their nearest Sainsbury’s store, where they will receive a full refund.

"As a precautionary measure we are applying this to all date codes of product with a use by up to and including 6th March 2016.

"No other products are affected by this issue, and we apologise for the inconvenience this has caused."

How To Avoid Food Poisoning

Know The Symptoms(01 of22)

If you know the common symptoms of food-related illnesses, you can receive treatment more quickly, which can be particularly important if you contract one of the more dangerous illnesses. According to Health Canada, the most common symptoms of food poisoning are stomach cramps, nausea, vomiting, diarrhea, and fever. If you have any of these symptoms, or suspect that you have contracted a food-borne illness, talk to your doctor.

Learn Your Risk Level(02 of22)

Anybody can get food poisoning but there are some groups of people who are at particular risk of serious illness, or even death, if they contract a food-borne illness. Children younger than five, adults older than 60, pregnant women, and people with a compromised immune system are particularly at risk from food poisoning.

Clean, Clean, Clean(03 of22)

Food safety involves more than just the food itself. It’s important to keep your preparation surfaces and tools clean as well. Wash your counters, cutting boards, dishes, and prep tools in hot soapy water, and wash anything used to touch raw foods before using them in any other prep.

Wash Your Hands(04 of22)

Make sure you wash your hands often while cooking and handling food, with soap and warm water. If soap or water aren’t available, you can sanitize your hands with an alcohol-based solution. In particular, make sure you lather up after handling raw meat, poultry, or seafood. And if you handle pets, change diapers, or use the bathroom, wash well before you touch the food again.

Use Different Cutting Boards(05 of22)

It’s a good idea to have separate cutting boards for meat and for vegetables and bread in order to prevent cross contamination, advises Home Safety, but if you don’t maintain separate boards make sure you wash them well after using them for raw meat, poultry, or seafood or unwashed produce. You can sanitize your cutting boards with a mild bleach solution.

Clean Produce(06 of22)

It may seem harmless, but produce can transmit food-borne illnesses as well, particularly when it’s eaten uncooked. Wash under running water instead of soaking produce in the sink to avoid transferring bacteria from your sink to your food. Because they grow close to the ground, melons have been associated with food poisoning; clean the outside of watermelon or any other melons you serve before cutting or serving.

Danger Zone!(07 of22)

Know the temperature danger zone for food, and keep yours out of it. The zone — between 4C (40°F) and 60C (140°F) — is the temperature where bacteria can grow more quickly. Your fridge should always be kept below 4°C. If you will have food outside in warm temperatures, take measures to keep it out of that zone by placing cold foods like egg salad in a cooler or using iced dishes, and keeping foods that should be hot at a temperature higher than 60°C. Food shouldn’t be kept at room temperature (or higher) outside for more than an hour on hot days, and try to keep your dishes out of the sun.

Store Meat Properly(08 of22)

Store raw meat in your fridge in containers to keep them separate from other foods and prevent their juices from contaminating your fridge with bacteria. Raw meat, poultry, and seafood should be refrigerated or frozen within two hours, and freeze raw meat if you don’t plan to use it within two or three days after purchase. If you are marinading meat, do so in your fridge and not on the counter, and discard any leftover marinade that came into contact with raw meat.

Thaw Correctly(09 of22)

Don’t leave raw meat, poultry, or seafood in the sink to thaw — remember, room temperature is within that danger zone that encourages speedy bacteria growth. Instead, thaw in the fridge or microwave, suggests Real Simple, and cook defrosted food as soon as possible.

Cook Properly(10 of22)

If you’re barbecuing, don’t put your cooked meat, poultry, or fish on the same plate used to bring the raw meat outside — use separate plates for raw and cooked food.

Use A Meat Thermometer(11 of22)

Checking the internal temperature of meat, poultry, and seafood can help to ensure that your food is cooked through and to the correct temperature — which is important because heat kills bacteria like E. coli, salmonella, and Listeria. Check the temperature at the thickest part of each piece, and avoid bone. When you’re checking hamburger patties, insert the thermometer into the side all the way to the middle.

Dealing With Leftovers(12 of22)

Picnics and barbecues often leave the host and guests with delicious leftovers. Some food is even better the next day, but not if it’s been harbouring harmful bacteria overnight. Refrigerate or freeze all leftovers within two hours to prevent bacteria growth, eat leftovers within two to four days, and reheat hot foods to at least 74°C. Storing leftovers in a shallow container helps them to cool quickly and evenly, reducing the risk that harmful bacteria will grow.

When In Doubt, Throw It Out(13 of22)

You can’t always tell a food is unsafe by looking at it, smelling it, or tasting it. If you aren’t sure if it’s safe, or if it’s been left out for more than two hours, toss it — it’s not worth the risk.

NEXT: Types Of Food Poisoning To Know(14 of22)

Campylobacter Enteritis(15 of22)

A common bacterial infection producing severe gastrointestinal upset that can hang around as long as two weeks. It's rarely fatal in healthy people.The culprits: Improperly slaughtered or processed meat not thoroughly cooked, contaminated vegetables, milk or water. Pets can also shed the bacteria through their "business."What it feels like: You'd pay closer attention to the flulike symptoms (fever, aches and pains) if you weren't running to the bathroom every 15 minutes of your life.Maybe you shouldn't have: Plucked that mass-processed pack of pork chops out of the "manager's special" bin. Also, if you really need to be told, leave seagulls alone. They're neither friendly nor tasty and are known to harbor higher concentrations of the bacteria. Common sense and decent kitchen cleanliness should protect you from needless downfall. Related: Are These 5 Foods Trying To Kill You?Photo via Flickr user StuartWebster (credit:Flickr: StuartWebster)

Cholera(16 of22)

Contrary to what literature might have you believe, there will be no love in the time of cholera, only misery, woe and lots of diarrhea.The culprits: Contaminated water and eating raw or undercooked seafood that was hanging out in that water.What it feels like: Being slowly dried in a dehydrator that looks surprisingly like your bathroom while your abdomen is squeezed by a giant godlike fist. You might just want to set up shop in there for a spell, the toxin in the cholera bacteria causes any water in your body to "release." Replenish as you might, it likely won't stay in there very long. Keep at it diligently, though, and you'll be fine in about a week.Maybe you shouldn't have: Splashed around in a stagnant portion of the Meekong Delta for so long, or eaten those Mexican oysters with quite as much gusto.Photo via Flickr user philosophygeek (credit:Flickr: philosophygeek)

E. Coli Enteritis(17 of22)

The black sheep of the food poisoning world, E. coli's the one with a strain that'll actually kill you regardless of treatment attempts. How subversive.The culprits: Escherichia coli, or E. for short, has one incredibly powerful strain: O157:H7, although other related strains can cause infection as well. This bacterium is found in mass-processed ground beef and on vegetables that were improperly cleaned or handled by contaminated fingers. What it feels like: You've been stabbed in the colon, which would explain the crippling cramps and other things that might happen if one were actually stabbed in the colon, including blood. Not that there's a "better" food poisoning to get, but this is one you really want to avoid.Maybe you shouldn't have: Eaten that rare burger of questionable origin while chugging raw milk in that crazy crowded public pool, all of which have been known to harbor the bacteria. Related: Update: New E. Coli Culprit In EuropePhoto via Flickr user khawkins04 (credit:Flickr: khawkins04)

Ciguatera (Fish Poisoning)(18 of22)

An incurable disease caused by eating fish contaminated by coral algae toxins. A real doozy, with an estimated 50,000 cases each year. The culprits: Ciguatera is limited to fish of tropical origin. It's impossible to detect by seafood processors, and can't be killed by cooking or freezing. Live in fear of grouper, or continue on with your life with relatively minimal risk.What it feels like: At first, typical food poisoning symptoms may present, but the bigger problem with ciguatera is its severe and often irreversible neurological effects. These can include trouble sensing hot or cold, tingling "phantom limb" pain in the extremities and other symptoms that may be confused with anything from multiple sclerosis to heart failure. Maybe you shouldn't have: Hit that fried "mystery tropical fish" eating contest at that Margaritaville in that tropical location with your buddies. To minimize your risk of catching this seriously unfun bug, make sure you know what your fish is and if possible, where it came from. Larger fish from shallower waters in a tropical environment are your worst bet. Related: Trouble Brewing For The FDA. And, Sushi. Photo via Flickr user alonso_inostrosa (credit:Flickr: alonso_inostrosa)

Listeria(19 of22)

The range of listeria infection, or listeriosis, lands you somewhere between asymptomatic and dead and can occur from eating or drinking basically anything that was grown, raised or milked.The culprits: Raw or improperly pasteurized dairy products, vegetables grown in contaminated soil (yup, it can live in soil), preserved and smoked meats (can be identified by a slippery or slimy film), canned and raw seafood and fresh fruit. What it feels like: A bad flu, although more serious complications like meningitis can occur in people with weakened immune systems, as well as in young children, pregnant women and the elderly. Maybe you shouldn't have: Eaten all those root vegetables straight from the ground without washing them right after milking your cow. I mean a hippie farmer's life is great, unless your land is rife with listeria. Photo via Flickr user bucklava (credit:Flickr: bucklava)

Staphylococcus(20 of22)

This is the picnic food poisoning everyone warns you about, especially you, dude who brought the mayo-choked potato salad (try this one instead). The culprits: The bacteria releases its toxins at the comfy incubator that is room temperature food, which gives staph food poisoning its signature cookout-ruining reputation. The worst part? Reheating contaminated food won't kill it off. Actually the worst part is the symptoms.What it feels like: Explosive, and not in a romantic feelings kind of way. Within an hour of ingesting contaminated food, both ends will be entirely occupied for up to a day. The good news is, once it's out, it's out and you can get right back to the picnic. Oh wait, it's over. Maybe you shouldn't have: Microwaved that leftover potato salad thinking no bug could possibly survive the ordeal.Photo via Flickr user stu_spivack (credit:Flickr: stu_spivack)

Salmonella(21 of22)

The bacteria that causes salmonellosis, or salmonella poisoning, has a serious reputation among poultry and their handlers, and BOY does it love hanging out on the stretches of counter you missed with the sanitizer.The culprits: Although eggs, processed chicken parts and other raw meat are particularly good at spreading the bacteria, pet reptiles and rodents are also carriers. Wash everything any dead or live animal comes in contact with and maybe don't allow live animals in the kitchen while you're cooking, period.What it feels like: Your small intestine betraying you entirely. Expect a week or so of your typical diarrhea, abdominal cramps and possibly a fever.Maybe you shouldn't have: Attempted your own Japanese-style chicken breast sashimi or let Shelly the turtle roam around willy-nilly on the cutting board. Especially before slicing said chicken sashimi.Photo via Flickr user Casper Jen (credit:Flickr: Casper Jen)

Shigellosis(22 of22)

Similar to salmonella but yet so very different is shigella, which attacks the large intestine rather than the small. The culprit: You're going to love this -- human waste. While plenty of food-borne illness can be spread this way, particularly by catching a ride in food or water, many cases of shigellosis can be directly attributed to contact with... well, you know. It can also be resistant to antibiotics, so definitely practice safe sewage-wading.What it feels like: Salmonella, only with more blood.Maybe you shouldn't have: Taken on that blackout drunken dare to see what's really under that manhole by the creek, then gone straight to In-N Out. Just maybe. We live in a developed nation, you almost have to try to get this one. It's Darwinism, people.Photo via Flickr user Nathan Reading (credit:Flickr: Nathan Reading)

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