Last Monday, June 27, salmonella was discovered in a production lot in Barry Callebaut’s chocolate factory in Wieze. All chocolate products produced after Saturday 25 June were blocked. “We immediately informed the federal food agency FASFC and isolated the product to avoid other infections,” said spokesman Korneel Warlop.
The cause of the contamination is lectihin, a fat-like substance that can bind fat and water. “Further research is now needed to find out where the source of the contamination comes from. Only when we have discovered it can we clean the production lines,” says Warlop.
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