the white spots in Nutella are not proof of contamination


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    For a few days, strange whitish bubbles have emerged on the surface of the Nutella jars. The Ferrero company claims that this phenomenon has nothing to do with salmonella.

    Within days, the images of Nutella’s spread went viral. After the disclosure of Salmonella contamination of Kinder products, consumers are wondering if the Ferrero Group’s Nutella jars could, in turn, be infected with Salmonella bacteria.

    White bubbles stained in the jars of Nutella

    Earlier in the week, several customers of the Ferrero brand shared their concern on social networks. In question: the paste of some jars of Nutella would be surmounted by amazing whitish bubbles, suggesting a potential salmonella infection.

    The Ferrero company wanted to be reassuring and indicated on its Twitter account that the bubbles on the surface of the products were not related to bacteria. Would be “a change in the consistency of the product due to storage conditions “.

    Temperature changes involved

    Contacted by Le Figaro, the Italian food company specified that it was a “phenomenon known in the sector called granini. This corresponds to small balls of oil that are formed as a result of changes in temperature. The appearance has no impact on the product, which remains completely consumable and does not alter its taste in any way “.

    The storage conditions would therefore be the cause of this phenomenon of fat separation.

    This case comes after the revelation of salmonella contamination of Kinder products: Kinder Surprise, Kinder Schoko-Bons, Kinder Mini Eggs, Kinder Happy Moments and Kinder Mix. The company had to withdraw these products – manufactured between October 15 and January 10 – responsible for 21 cases of salmonellosis in France.

    After this incident, the company opened a phone line and an email address to answer consumer questions (08 00 65 36 53;

    Salmonella is generally responsible for mild gastrointestinal upset, but it can also lead to serious or even fatal infections, especially in frail people. Reason why it is essential to adopt certain hygiene measures in the home:

    • Wash your hands often;
    • Respect the correct conditions for preserving, storing and cooking food (in particular hot and cold chains);
    • Always put the eggs in the refrigerator at a good temperature (4 ° C), previously cleaned;
    • Prepare raw egg recipes (mayonnaise, chocolate mousse) just before eating and store them in the refrigerator before serving.
    • Avoid giving raw or undercooked eggs to children, the elderly, pregnant women and immunocompromised people.
    • Cook raw meat “everywhere”;
    • Isolate people with salmonellosis.

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