France Recalls Mini Dry Salami with Parmesan for Salmonella and Adds a Fresh Venison Burger Recall

The official RappelConso portal published on October 9, 2026 the voluntary recall of mini dry salami with Parmesan, in 75-gram bags, due to the presence of Salmonella spp. The product is stored at room temperature, was sold in stores throughout French territory, and the notice asks consumers not to eat it, to return it to the point of sale, or to contact customer service for a refund. This is a voluntary recall, without a prefectural order.

Dry sausages are a product eaten without cooking, so any Salmonella that survives curing reaches the consumer intact. Maturation and drying lower water activity but do not guarantee the elimination of Salmonella: the bacterium survives in dry and salty environments, and its control depends on the raw material, the pH reached during fermentation, and validation of the process. That same day, the platform also published the recall of a fresh venison burger, vacuum-packed and sold in a southern department, for Salmonella spp., with a replacement of the product as compensation.

Symptoms of salmonellosis are diarrhea, vomiting, fever, and sudden-onset headache, appearing between 6 and 72 hours after eating the contaminated food, and they can be more intense in young children, pregnant women, immunocompromised people, and older adults. If no symptoms appear within the seven days following consumption, the notice states there is no cause for concern. Cooking to 65 degrees Celsius at the center destroys the bacterium, but does not correct the initial contamination or prevent transmission through hands, cutting boards, and utensils.

For manufacturers of cured charcuterie, the Salmonella findings in dry sausages and in fresh game meat show that analysis of raw material, finished product, and surfaces should be performed on every batch. The TAAG Specio 3.2 kit detects Salmonella spp., Listeria monocytogenes, and E. coli O157:H7 by real-time PCR with melting curve analysis, and its validated matrices include cured meats, cold cuts, and surfaces. The association is direct for the cured sausage, although the notice does not describe analyses performed with the kit.