Food scandals: why chocolate is particularly sensitive

What is happening at Barry Callebaut is therefore reminiscent of the Ferrero scandal. And if the Wieze-based company reacted better than Ferrero, we can still ask ourselves some questions. “As a reminder, we are a civil party in the Ferrero casesays Julie Frère, spokesperson for Test Achats. It would seem that these are relatively similar facts, even if the process of self-control seems to have worked a little better at Barry Callebaut. In general, food safety dossiers are a priority for Test Achats and we will follow developments in this dossier very closely, as is the case for Ferrer.y.

But the bigger question is why chocolate? Is this a problem related to food safety in Belgium or a more global phenomenon? Let us first recall what salmonella is. These are bacteria that can settle in the digestive tract of animals and can be transmitted to humans in different ways. We often talk about it for meat, but also for products such as milk or eggs. All that is needed to contaminate a factory is an infected product, or even an infected staff member who in turn infects the products. When the disease occurs, it is called salmonellosis, which mainly results in severe diarrhea and fever.

And chocolate seems to be a product susceptible to salmonella, and even an environment where the bacteria thrives. Munfortunately, it is a bacterium to which we are exposed every yeartells us Aline Van den Broeck, spokesperson for Afsca. It is known that it can resist in products that have a high sugar and fat content, but also a low water content. This is the case for chocolate, but also for dried fruits. It is therefore not surprising that this sector is more affected than another.

This is why factories producing chocolate are subject to very strict but not infallible rules.

Leave a Comment