A couple of people get sick in Spain after eating a certain brand of mushrooms.
Two cases of staphylococcal food poisoning linked to fungi in olive oil in glass jars of the El Agricultor brand have been reported. 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 food contaminated with toxins produced by the bacteria Staphylococcus aureus..
The affected 180-gram jar of “Fried Mushrooms in Olive Oil” is dated February 2, 2026 and has a batch number of February 2, 2021. An expanded recall also includes Emperatriz, Huerta Real, Boletus, Lierni and Radvi brands.
The 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 that local officials can verify the recall and withdrawal from sale of the affected products.
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 someone eats the affected lot and has symptoms such as nausea, vomiting, diarrhea or abdominal pain, they should seek treatment.
Staphylococcal food poisoning symptoms usually develop 30 minutes to eight hours after eating or drinking a contaminated item and last no more than a day. The most important treatment is to drink 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.
The health authorities of Valencia sent an alert in the SCIRI system about the Consum brand pizzas. The information came from the company that reported the incident to the authorities. The product was manufactured 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 symptoms of histamine food poisoning can range from minutes to several hours after ingestion of the toxin. In general, the average incubation period before illness is one hour.
The most common symptoms of histamine, also known as scombroid fish poisoning, are a 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.
Histamine production is related to mishandling of food due to storage at incorrect temperatures. Once produced, histamine cannot be removed by normal cooking or freezing temperatures.
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