Salmonella Alerts in Poland – Recalled Products 2026
Bacteria causing salmonellosis - a foodborne illness with symptoms including diarrhea, fever, and abdominal cramps.
Found 100 products recalled due to Salmonella contamination or related hazards.
All affected products
Beef tartare 200 g vacuum pack
Microbiological non-compliance found in the batch: presence of Salmonella. Possible effects: Salmonella infection, which may cause diarrhoea, vomiting, abdominal pain and fever.
Turkey meat cuts
Salmonella Newport was detected in fresh poultry meat, specifically turkey meat cuts originating from Poland.
Fresh poultry meat cuts
Salmonella spp. was detected in poultry meat cuts. It is a pathogenic microorganism whose presence in food is not acceptable.
Poultry meat with skin
Salmonella spp. was detected in poultry meat with skin. Zero tolerance applies to pathogens.
Minced beef and poultry kebab 5kg
Salmonella bacteria were detected in 2 of the 5 samples tested. Potential effects: Salmonella infection (salmonellosis), with gastrointestinal symptoms such as diarrhoea, fever and vomiting.
Fresh turkey meat
Salmonella Enteritidis was detected in 5 out of 5 samples; it should be absent from 25 g of product. Potential effects: diarrhoea, fever, abdominal pain, nausea and vomiting.
Fresh halal chicken
The notification concerns the detection of Salmonella Infantis in fresh poultry meat. The applicable criterion is “not detected in 25 g”, and the presence of this pathogen in food is not permitted. Potential effects: salmonellosis, diarrhoea, fever, abdominal pain and vomiting.
Black sesame seeds
Salmonella was detected in the black sesame seeds. The requirement is absence of Salmonella in 25 g of product. Potential effects: salmonellosis, diarrhoea, fever, abdominal pain and vomiting.
Poultry meat
Salmonella Typhimurium was detected in 5 out of 5 samples in the tested 25 g portion; according to the stated criterion, Salmonella should not be detected in 25 g. The presence of Salmonella Typhimurium in food is not permitted. Potential effects: salmonellosis, diarrhoea, abdominal pain, fever, nausea and vomiting.
Deep-frozen grade B duck leg
Presence of Salmonella Enteritidis. Potential effects: food poisoning.
Chicken breast fillet
Salmonella Enteritidis was detected in fresh chicken breast fillet, even though there is a zero-tolerance requirement for this pathogen in 25 g of product. Potential effects: acute diarrhoea, abdominal pain, fever, nausea and vomiting, and dehydration, with increased risk of severe illness in young children, older people and those with weakened immune systems.
Verdin Fix composition of 6 herbs
Testing showed the presence of Salmonella bacteria in two batches of the dietary supplement in sachets for preparing an infusion. Potential effects: foodborne infection, diarrhoea, vomiting, fever.
Verdin Fix herbal tea blend of 6 herbs
The product was found to contain Salmonella bacteria, which may lead to foodborne infection after consuming the product from this batch. Potential effects: gastrointestinal symptoms, diarrhoea, vomiting, fever.
Turkey meat cuts
Salmonella Typhimurium was detected in the turkey meat elements in 25 g of product, despite the requirement for its absence in 25 g. Potential effects: acute diarrhoea, abdominal pain, fever, vomiting, dehydration, and in vulnerable individuals possible severe systemic infection and complications.
Ground turkey meat
Salmonella was detected in the ground turkey fillet meat, despite the requirement for its total absence in 25 g of product. This indicates a potential risk of foodborne infection if the meat is undercooked or improperly handled. Potential effects: acute diarrhoea, abdominal pain, fever, vomiting, dehydration, and in young children, elderly people and those with weakened immunity, a higher risk of severe illness and hospitalisation.
Fresh poultry meat
In 3 out of 5 tested samples of fresh poultry meat, Salmonella spp. from group O:7(C1) was detected, despite a zero-tolerance requirement ("absence in 25 g"), so any detectable amount is non-compliant. Potential effects: diarrhoea, abdominal pain, fever, vomiting, dehydration, and in severe cases serious complications in young children, elderly people and those with weakened immune systems.
Poultry carcasses
Salmonella group C was detected in 25 g of poultry carcasses, which means an unacceptable presence of this pathogen in food. Potential effects: diarrhoea, abdominal pain, fever, nausea and vomiting, and in people with weakened immunity a risk of more severe infection.
Chicken fillet
The tested chicken fillet samples showed the presence of unacceptable Salmonella in 5 out of 5 samples. Potential effects: diarrhoea, abdominal pain, fever, vomiting, dehydration, and in severe cases systemic infection requiring hospitalisation.
Chicken quarters
Salmonella was detected in the chicken quarters: it was found in 4 out of 5 samples, although the requirement is its absence in 25 g of product (permitted level: absent/25 g). Potential effects: diarrhoea, abdominal pain, fever, vomiting, and more severe illness in young children, elderly people, pregnant women and those with weakened immune systems.
Chicken breast cutlets
Fresh chicken breast fillet cutlets were found to contain Salmonella group C2, detected as "present in 25 g" in 5 out of 5 samples, despite the zero-tolerance requirement for Salmonella in 25 g of the product. Potential effects: acute diarrhoea, abdominal pain, fever, nausea and vomiting, dehydration, and in vulnerable individuals a risk of more severe infection.
What to do if you consumed a contaminated product?
If you have consumed any of the products listed above and are experiencing symptoms such as nausea, vomiting, diarrhea, or fever, seek medical attention immediately. Keep any remaining product for testing if needed.
For products you have not yet consumed, stop using them immediately and return to the store for a full refund.