The Rapid Alert System for Food and Feed (RASFF) has classified the incident as “serious” and has ordered the immediate withdrawal of the product from retail channels.
nnnnEditorial — European food safety authorities have raised the alarm following the detection of the bacterium Salmonella spp. in batches of longaniza and chicken sausages produced in Spain. The European Union’s Rapid Alert System for Food and Feed (RASFF) has issued a notification classifying the public health risk as “serious”.
nnnnIn the interest of transparency, consumers can consult the official notification dated 16 April 2026 (Reference 2026.3249) via this direct link to the RASFF portal.
nnnnThe EU-level alert was triggered following official controls carried out on the Spanish market. Upon detecting the contamination, Spain notified European authorities in order to activate containment protocols.
nnnnImmediate measures: withdrawal from supermarkets
nnnnFollowing the microbiological finding, the competent authorities have ordered firm and urgent measures to protect the end consumer.
nnnnnnnnn“The presence of Salmonella in this type of meat product directly contravenes the food safety criteria established by the European Union, requiring immediate intervention throughout the supply chain.”
n
The main actions currently being carried out include:
nnnn- n
- Distribution halt: Blocking of the affected batches at central warehouses and logistics centres. nnnn
- Shelf removal: Immediate removal of the product from supermarket and retail store shelves. nnnn
- Traceability: Thorough tracking to confirm that no compromised units have slipped through controls. n
To date, neither RASFF nor the Spanish Agency for Food Safety and Nutrition (AESAN) has made public the specific brand details or exact batch numbers. This is standard practice when the product is successfully intercepted and blocked within the distribution chain before reaching households on a large scale.
nnnnThe dangers of salmonellosis
nnnnSalmonella is a pathogenic bacterium that causes salmonellosis, one of the most common foodborne illnesses. It is typically associated with the consumption of raw poultry meat, eggs, or unpasteurised dairy products.
nnnnThe infection is characterised by the sudden onset of symptoms, generally occurring between 6 and 72 hours after ingestion of contaminated food:
nnnn- n
- Fever and headache. nnnn
- Abdominal pain and severe cramps. nnnn
- Diarrhoea, nausea and vomiting. n
Although in healthy individuals the illness tends to be mild and resolves within a few days without medication, it poses a critical risk to vulnerable groups such as young children, the elderly, pregnant women, and immunocompromised patients. In these cases, acute dehydration may lead to hospitalisation.
nnnnBasic household recommendations
nnnnPending any further updates from the authorities, food safety experts are reminding consumers that prevention in the domestic kitchen is the last and most important line of defence:
nnnn- n
- Thorough cooking: Sausages and poultry meat must be fully cooked. Salmonella is destroyed when the core temperature of the product reaches at least 71°C. Products should not be consumed if the interior remains pink. nnnn
- Avoid cross-contamination: Never use the same plates, chopping boards, or knives for raw meat and for foods that are already cooked or consumed raw (such as salads). nnnn
- Strict hygiene: Wash hands thoroughly with soap and water before and after handling fresh meat products. n
nnnn
Further reading:
-. Notification 2026.3249 : Presencia de Salmonella spp en “longaniza de pollo” procedente de España. // Presence of Salmonella spp. in “chicken sausage” from Spain.
-. Salmonella in poultry
nnnn
Want to stay one step ahead in poultry farming?
Subscribe free to our eNewsletter and receive a weekly selection
of the best information to anticipate trends, stay up to date, and grow as a poultry industry professional.
NeXusAvicultura: Vision, Criteria, Quality and Context.