These contaminated bacon should no longer be consumed

On May 3, 2026, the Herta company initiated a product recall relating to Smoked baconmarketed in two formats. Here are the details of the references concerned:

GTIN 3154230802136 — Lot 6145084101 — DLC : 25/05/2026
GTIN 3154230802136 — Lot 6146084101 — DLC : 26/05/2026
GTIN 3154230817932 — Lot 6146084101 — DLC : 26/05/2026

The recall was triggered following the isolated detection of Salmonella on a batch of Smoked Bacon 200g +25%. Although this is a product intended for cooking, Herta has chosen to recall it as a precautionary measure. It is important to note that cooking to the core at more than 65°Cas indicated on the packaging, eliminates any risk linked to Salmonella bacteria.

The salmonellosis is an intestinal infection caused by the bacteria Salmonella. It manifests itself by gastrointestinal disorders — diarrhea, vomiting — sudden onset, often accompanied by fever and headache. These symptoms usually occur between 6 and 72 hours after consumption of contaminated food, and generally last 2 to 7 days.

Although salmonellosis is most often benign, it can cause serious complications graves — particularly linked to dehydration — in the most vulnerable people: young children, pregnant women, elderly people and immunocompromised people.

In these cases, rapid medical attention is essential. THE treatment rests on the rehydrationrest and fever management; Antibiotic therapy may be necessary if the bacteria enters the bloodstream.

If you have these bacon bits in your fridgestart by checking the GTIN references and batch numbers indicated on the packaging. If your tray corresponds to one of the recalled batches: