A couple of people are sick in Spain after eating a particular brand of mushrooms.
Two cases of Staphylococcal food poisoning have been reported linked to mushrooms in olive oil in glass jars from the brand El Agricultor. The Spanish Agency for Food Safety and Nutrition (AESAN) said it was informed by officials in the La Rioja region about the incident.
Staphylococcal food poisoning is caused by eating foods contaminated with toxins produced by the Staphylococcus aureus bacteria.
The affected jar of “Hongos fritos en aceite de oliva” 180-gram has a date of Feb. 2, 2026, and lot number Feb. 2, 2021. An expanded recall also includes the Emperatriz, Huerta Real, Boletus, Lierni and Radvi brands.
Distribution includes Navarra, the Basque Country, Asturias, Catalonia, Castilla-La Mancha, the Canary Islands and La Rioja.
Information was received through the Coordinated System for the Rapid Exchange of Information (SCIRI) so local officials can verify the withdrawal and recall of the affected products from sale.
AESAN advised people who have the implicated product at home, not to consume it and return it to the place of purchase.
The agency added that if anyone eats the affected batch and has symptoms such as nausea, vomiting, diarrhea, or abdominal pain they should seek treatment.
Staphylococcal food poisoning symptoms usually develop within 30 minutes to eight hours after eating or drinking a contaminated item and last no longer than one day. The most important treatment is drinking plenty of fluids. Staphylococcus aureus bacteria are killed by cooking, but the toxins are not destroyed and can still cause illness.
Histamine in tuna
AESAN has also warned people about histamine in a frozen tuna pizza from Italy after two people fell ill in Spain.
An alert was sent by the health authorities of Valencia in the SCIRI system about Consum brand pizzas. The information came from the company which reported the incident to authorities. The product was made in Italy by Mantua Surgelati.
The affected 370-gram pizzas have lot codes NE16, NE25, NE09, NF27, NF23, NG08, NB17, NB24, NC03, and NH05.
The onset of histamine food poisoning symptoms can range from minutes to several hours following ingestion of the toxin. Typically, the average incubation period before the illness is one hour.
The most common symptoms of histamine, also known as scombroid fish poisoning, are tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting, or diarrhea. They usually resolve within several hours without medical intervention.
Production of histamine is related to the mishandling of food because of storage at incorrect temperatures. Once produced, histamine cannot be eliminated by normal cooking or freezing temperatures.
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