> Monolith UK Recalls Dried Roach Over Botulism Fears - The Food Safety Company Monolith UK Recalls Dried Roach Over Botulism Fears - The Food Safety Company
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    Tuesday, 13 December 2016

    Monolith UK Recalls Dried Roach Over Botulism Fears

    Food and drinks company Monolith UK Ltd has issued a recall notice for its Chilled Dried Salted Common Roach due to concerns with the company’s safety procedures and control measures to deal with the biological hazard bacteria Clostridium botulinum. The product has been linked with cases of botulism in Germany and is being recalled from customers as a protective measure.

    The risk factor is that the company could not adequately exhibit sufficient safety control measures and manufacturing controls to bring Clostridium botulinum within safe levels. Control measures are used to prevent the growth of the bacteria, and the toxins it releases. Botulinum toxin is a very serious health risk as it can lead to botulism, which can be fatal.

    The product details are as follows:

    Product: Chilled Dried Salted Common Roach
    Pack Size: 200g
    Date Code: 110010
    Best Before Dates: 19 December 2016, and 26 December 2016.

    No other Monolith UK Ltd products are known to be affected.

    If you do have the affected product, be sure not to eat it, and instead either return it to the store you bought it from for a refund, or dispose of it.

    Point-of-sale notices will be displayed at all store locations where the product has been sold, to inform customers of the recall.

    Monolith is a European food company specialising in wholesale import and distribution of Eastern European food specialties.

    If Monolith had a proper HACCP plan in place, then none of this would have happened. Food recalls are a costly business, but avoidable with the right safety measures.

    And just to be clear, roach is a fish, otherwise there might be more problems with food safety than Clostridium botulinum. Unless you live in Madagascar, where cockroaches are traditionally a local cuisine!

    Sam Franklin

    With a master’s in Literature, Sam inhales books and anything readable, spending his working hours reformulating the info he gathers into digestible articles. When not reading or writing, he likes to put his camera to work around the world, snapping street photography from Stockholm to Tokyo. Too much of this time spent in Japan teaching English has nurtured a weakness for sashimi, Japanese whisky, and robot cafés.
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