Salmonella: white spots in Nutella are not proof of contamination

Within days, images of Nutella spread went viral. After the revelation of salmonella contamination of Kinder products, consumers are wondering if the Nutella jars of the Ferrero group can, in turn, be infected with Salmonella bacteria.

White bubbles spotted in jars of Nutella

At the beginning of the week, several customers of the Ferrero brand shared their concern on social networks. In question: the paste of certain jars of Nutella would be surmounted by astonishing whitish bubbles, suggesting a potential salmonella infection.

The Ferrero company wanted to be reassuring and indicated on its Twitter account that the bubbles on the surface of the products were not linked to bacteria. It would be “a change in the consistency of the product due to storage conditions”.

Temperature variations involved

Contacted by Le Figaro, the Italian food company specified that it was a “known phenomenon in the industry called granini. This corresponds to small balls of oil that form following temperature variations. The appearance has no impact on the product, which remains completely consumable and does not alter its taste in any way”.

The storage conditions would therefore be the cause of this phenomenon of fat separation.

This case comes after the revelation of salmonella contamination of Kinder products: Kinder Surprise, Kinder Schoko-Bons, Kinder Mini Eggs, Kinder Happy Moments and Kinder Mix. The company had to recall these products – manufactured between October 15 and January 10 – responsible for 21 cases of salmonellosis in France.

Since this incident, the company has opened a telephone line and an email address to answer questions from consumers (08 00 65 36 53; [email protected]).

Salmonella are generally responsible for mild gastrointestinal disorders, but they can also lead to serious or even fatal infections, especially in fragile people. Reason why it is essential to adopt certain hygiene measures at home:

• Wash your hands frequently;
• Respect the correct storage, preservation and cooking conditions for food (in particular hot and cold chains);
• Always place the eggs in a refrigerator at a good temperature (4° C), cleaned beforehand;
• Prepare recipes based on raw eggs (mayonnaise, chocolate mousse) just before eating them and store them in the refrigerator before serving them.
• Avoid giving raw or undercooked eggs to children, the elderly, pregnant women and immunocompromised people.
• Cook raw meat “throughout”;
• Isolate people with salmonellosis.