Aldi says sorry to shoppers as health risk recall issued
The Food Standards Agency (FSA) has warned any Aldi customers who have purchased the affected food not to eat it.
The supermarket chain is recalling its Inspired Cuisine Baby Potatoes with Herbs and Butter because it contains milk which is not mentioned on the label.
The packaging error means the product is a possible health risk to anyone with an allergy or an intolerance to milk or milk constituents.
Tuesday 24 June 2025 - Aldi recalls Inspired Cuisine Baby Potatoes with Herbs and Butter because of undeclared milk #FoodAllergy https://t.co/EiWbo9tA8C pic.twitter.com/2k4fSE3twx
The affected potatoes come in packs of 385g and have use by dates up to and including July 1.
A spokesman for the FSA said: 'Aldi is recalling the above product from customers and has been advised to contact the relevant allergy support organisations, which will tell their members about the recall.
'The company has also issued a point-of-sale notice to its customers. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product.
'If you have bought the above product and have an allergy or intolerance to milk or milk constituents, do not eat it.
'Instead return it to the store from where it was bought for a full refund. For more information, please visit https://help.aldi.co.uk/s/ or call customer services on 0800 042 0800.'
An Aldi spokesman added: 'We apologise that this product did not meet our normal high standards and thank you for your co-operation.'
If there is a problem with a food product that means it should not be sold, then it might be 'withdrawn' (taken off the shelves) or 'recalled' (when customers are asked to return the product).
The FSA issues Product Withdrawal Information Notices and Product Recall Information Notices to let consumers and local authorities know about problems associated with food.
In some cases, a 'Food Alert for Action' is issued.
This provides local authorities with details of specific actions to be taken on behalf of consumers.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Telegraph
a day ago
- Telegraph
Risky money-saving shortcuts could be behind food poisoning increase
Risky money-saving measures such as eating out-of-date food, turning off fridges and failing to heat up meals may be behind a sharp rise in food poisoning cases. More than 10,000 people tested positive for salmonella in 2024, up 17 per cent from 2023 and the highest annual total since 2007, official figures have revealed. Around one in four cases were in children under 10, with London being the most affected area, the UK Health Security Agency (UKHSA) said. There were also more than 70,000 cases of campylobacter, a similar bacterial illness, amounting to a 17.1 per cent rise on the year before. The gastrointestinal illnesses cause similar symptoms, including diarrhoea, stomach pains and cramps, vomiting and mild fever. Infections can be caused by eating contaminated food such as chicken, meat, eggs, unpasteurised milk products, and raw fruit or vegetables, as well as close contact with infected people and kitchen cross-contamination. Health officials said the reason for the rise in cases was 'likely multifactorial' and that improvements in testing could have led to more cases being identified. Hygiene concerns However, another possible cause is people storing and cooking their food in unsafe ways to save money, according to a UKHSA report. A survey by the Food Standard Agency (FSA), which is working with the UKHSA, found that one in eight adults demonstrated risky behaviours while storing and preparing food in response to cost-of-living pressures. This includes cooking food on a lower heat or not for long enough, turning fridges and freezers to less frigid settings, eating food cold instead of hot, and eating out-of-date food. Around 5 per cent of people also admitted to turning their fridge off to save money, while one in eight did not cook their food properly. Potential contamination from environmental sources such as raw dog food in kitchens could also be partly responsible for the increase in salmonella infections, the report added. The UKHSA said children, the elderly and people with weakened immune systems were particularly vulnerable and should take extra care.
Daily Mirror
a day ago
- Daily Mirror
Warning as deadly food poisoning spread by cheese hits highest levels in decade
The UK Health Security Agency warned there has been a significant rise in campylobacter and salmonella infections as millions across the country have been told to take extra precautions Two potentially deadly food poisoning bugs have reached their highest level in a decade, with millions of Brits urged to take precautions so they don't become sick. Health bosses revealed there has been a "significant rise" in campylobacter and salmonella infections, with symptoms including diarrhoea and vomiting. The infections are typically caught by eating contaminated food, including poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk and cheese, according to the UK Health Security Agency (UKHSA). "UKHSA is reminding people to take precautionary measures against catching these bacteria, which are common causes of food poisoning," the government agency said. "Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness." Data shows salmonella infections reached a decade high and increased by 17.1 per cent from 2023, from 8,872 cases in that year to 10,388 cases in 2024. Children under 10 were particularly affected, accounting for 21.5 per cent of cases. Campylobacter cases also increased by 17.1 per cent, from 60,055 in 2023 to 70,352 in 2024 - reaching nearly 121.9 reports per 100,000 people. Adults aged 50 to 79 accounted for 44 per cent of all reports, health bosses said. Brits have been urged take action against catching these bacteria, with businesses and households reminded of the importance of following food safety measures. Cross-contamination in the kitchen should be avoided, while food should be adequately chilled and then cooked to an appropriate temperature. Dr James Cooper, deputy director of food policy at the FSA, said: "Public safety is our highest priority. The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data. "We are working together to understand the reasons behind the rise in campylobacter and salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health." He added: "When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination." Symptoms of campylobacter and salmonella infections The UK Health Security Agency says campylobacter and salmonella infections cause similar symptoms, which include; Diarrhoea (sometimes bloody) Stomach pains and cramps Vomiting Mild fever Most people do overcome the infection within one or two weeks, although young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. How to avoid gastrointestinal infections Dr Gauri Godbole, deputy director of gastrointestinal infections at UKHSA, said: "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Should you seek treatment? According to the NHS, individuals with campylobacter and salmonella infections generally do not require treatment. In most cases it takes germs two to seven weeks to clear out of the body so care should be taken not to infect others in this period. Drinking plenty of water or other clear fluids will help, while low fat natural yoghurts and probiotic products can aid the recovery by replenishing the 'good' bacteria in the gut. The NHS says: "The GP should be contacted if symptoms become severe. Antibiotics may be prescribed in exceptional circumstances .In most cases it is generally advised to wait until 48 hours after last having diarrhoea or sickness before returning to work or school/nursery." What are the "4Cs of food hygiene"? The "4Cs" include: Cooking food correctly by following the guidance on time and temperature on product labels Chilling your food below 5C to stop or significantly slow the growth of bacteria Cleaning food equipment and surfaces thoroughly to stop harmful bacteria and viruses from spreading onto food Avoiding cross-contamination which might lead to bacteria passing from raw foods to ready-to-eat foods via things like re-usable shopping bags, knives and chopping boards, cloths and work surfaces Brits should also eat food by the 'use by' date on the label even if it looks and smells fine and wash their hands before and after preparing food.
The Independent
a day ago
- The Independent
Tips to avoid food poisoning as infections spike
Food poisoning infections in England, particularly Salmonella and Campylobacter, have reached their highest levels in a decade, with a 17.1 per cent increase in reported cases between 2023 and 2024. Data from the UK Health Security Agency (UKHSA) indicates campylobacter cases rose to 70,352 in 2024 and salmonella cases increased to 10,388, with children under 10 and adults aged 50-79 disproportionately affected. These infections are typically contracted through contaminated food such as undercooked poultry, raw produce, or unpasteurised dairy, as well as via close contact with infected individuals or kitchen cross-contamination. In response to the escalating numbers, the UKHSA and Food Standards Agency (FSA) are reminding the public to adopt robust hygiene practices, including proper chilling, cleaning, cooking, and avoiding cross-contamination (the 4Cs). Public health advice also stresses thorough hand washing, avoiding food preparation when ill, and not returning to work or school until at least 48 hours after symptoms have subsided to prevent further transmission.
