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The batch of Moroccan shrimp involved in the case was intercepted during a border inspection in Spain. newspaperHigh levels of Salmonella were detected in the samples analyzed, namely 339 mg/kg-ppm, which is well above the legal limit of 150 mg/kg-ppm authorized by the European Union.
read: Pesticide ban: Moroccan peppers withdrawn from European market
Since no information about the brand and distribution point of the products involved was provided, it is difficult for consumers to identify them. Salmonella is an additive used as a food preservative. Excessive consumption of it can have a harmful effect on human health.
read: France: Salmonella in Moroccan thyme
The Spanish Food and Nutrition Safety Agency (AESAN) recommends a maximum intake of 0.7 mg/kg-ppm. Following the RASFF alert, Spanish health authorities immediately withdrew the Moroccan product from the market, posing a risk to consumers.
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