Ernesta Vareikytė, Head of Media Relations at „Maximos“, told 15min that suppliers of „Maxima International Sourcing“ found salmonella in the product made by ŽŪB „Nematekas“ – fresh broiler chicken thigh meat from Lithuania – during self-control tests.
The expiration date of this product has already passed on August 20, so it is no longer available in „Maxima“ stores. A total of 2208 units of this product were delivered to stores.
From today, we are starting to recall the product from customers and taking all the planned actions to inform customers. Information about the recalled product is being posted in „Maxima“ stores,” she said.
According to E. Vareikytė, customers who still have this product at home are asked to return it to any „Maxima“ store. They are also urged to check their freezers if this meat might have been frozen for later use.
“Customers will be refunded for the returned product. The product should be brought to any „Maxima“ store along with the purchase receipt or another document confirming the purchase. It is also possible to contact our customer service department by toll-free phone +370 800 200 50 or by email klientai@maxima.lt. When contacting by email, we will ask to send photos of the product and the document confirming the purchase,” she commented.
Can cause intestinal infection
15min reminds that salmonella are bacteria that can cause an acute infectious intestinal disease – salmonellosis.
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It manifests with diarrhea, fever, abdominal and headache pain. These symptoms usually appear 12–72 hours after infection.
The illness usually lasts 4–7 days, and most people recover without specific treatment. However, in some patients, the bacteria can enter the bloodstream and other organs from the intestines. In such cases, untreated illness can be fatal. A more severe course of the disease is typical for infants, young children, elderly people, and individuals with weakened immune systems.
However, as VMVT reminds, salmonella infection can be prevented by properly heat-treating meat, especially poultry. It should be boiled or fried until the internal temperature reaches at least 70 °C.
According to VMVT, it is also necessary to wash hands after handling raw meat or eggs, use separate utensils for raw meat and other products, and regularly disinfect surfaces.
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