{"id":6190,"date":"2022-07-05T12:26:32","date_gmt":"2022-07-05T11:26:32","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=6190"},"modified":"2022-07-05T14:16:57","modified_gmt":"2022-07-05T13:16:57","slug":"barry-callebaut-rassure-ces-clients-concernant-le-lot-positif-a-la-salmonelle","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=6190","title":{"rendered":"Barry Callebaut rassure ses clients concernant le lot positif \u00e0 la salmonelle"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/07\/c-Barry-Callebaut.jpg\" alt=\"\" class=\"wp-image-6191\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/07\/c-Barry-Callebaut.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/07\/c-Barry-Callebaut-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/07\/c-Barry-Callebaut-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 Barry Callebaut.<\/em><\/figcaption><\/figure>\n\n\n\n<p>Le 27 juin 2022, le groupe Barry Callebaut a annonc\u00e9 avoir d\u00e9tect\u00e9 un lot de produit positif \u00e0 la salmonelle, fabriqu\u00e9 \u00e0 Wieze en Belgique. Ainsi apr\u00e8s avoir r\u00e9alis\u00e9 toute une s\u00e9rie d\u2019analyses et contact\u00e9 tous les clients approvisionn\u00e9s en produits de chocolat concern\u00e9s, le leader mondial dans la fabrication de chocolat et de produits \u00e0 base de cacao confirme qu\u2019aucun produit de chocolat concern\u00e9 par le lot de production positif \u00e0 la salmonelle \u00e0 Wieze n&#8217;est entr\u00e9 dans la cha\u00eene alimentaire de d\u00e9tail.<\/p>\n\n\n\n<p>Le groupe a par la suite partag\u00e9 son enqu\u00eate interne avec les autorit\u00e9s belges de s\u00e9curit\u00e9 alimentaire (FAVV) pour \u00e9valuation. Par ailleurs, les solides programmes de s\u00e9curit\u00e9 alimentaire mis en place ont permis d&#8217;identifier rapidement la l\u00e9cithine comme \u00e9tant la source de cette contamination, un ingr\u00e9dient largement utilis\u00e9 dans la production de chocolat.<\/p>\n\n\n\n<p>Entre autres, le groupe tient \u00e0 rappeler que la s\u00e9curit\u00e9 des aliments est un point primordial et qu\u2019il s\u2019agit d\u2019un incident exceptionnel. Il rappelle que, depuis l\u2019incident, la production de chocolat \u00e0 Wieze est suspendue jusqu&#8217;\u00e0 nouvel ordre. Barry Callebaut poursuit avec pr\u00e9caution son analyse tr\u00e8s approfondie et tient le FAVV inform\u00e9 du processus. Une fois les analyses termin\u00e9es, les lignes seront nettoy\u00e9es et d\u00e9sinfect\u00e9es avant la reprise du processus de production.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Barry Callebaut. Le 27 juin 2022, le groupe Barry Callebaut a annonc\u00e9 avoir d\u00e9tect\u00e9 un lot de produit positif \u00e0 la salmonelle, fabriqu\u00e9 \u00e0 Wieze en Belgique. Ainsi apr\u00e8s avoir r\u00e9alis\u00e9 toute une s\u00e9rie d\u2019analyses et contact\u00e9 tous les clients approvisionn\u00e9s en produits de chocolat concern\u00e9s, le leader mondial dans la fabrication de chocolat &hellip;<\/p>\n","protected":false},"author":1,"featured_media":6191,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-6190","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6190"}],"version-history":[{"count":2,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6190\/revisions"}],"predecessor-version":[{"id":6226,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6190\/revisions\/6226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/6191"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}