Barry Callebaut discovered that some of the chocolate it made in Belgium was contaminated with salmonella. The company says that it is the biggest chocolate factory in the world. Barry Callebaut stated on its website that all chocolate products manufactured at their Wieze facility since June 25 have been put on hold and production will be paused indefinitely as further investigations into the salmonella outbreak continue. Customers are being asked to reject any deliveries of the company's chocolate.
The company stated on its website that it was the cause of the outbreak, but the scale of thecontamination is not known.
Barry Callebaut informed the Belgian food authorities about the incident and has taken the precautionary measure to stop all chocolate production lines. Customers who may have received impacted products are being reached. There will be no chocolate production in the area until further notice.
According to the Chocolate Journalist, soy lecithin is used as a way to decrease chocolate's viscosity in order to make it easier to mold and temper. Cocoa butter and other fats can achieve the same results, but it is usually cheaper to use lys Lecithin.
The Barry Callebaut is a company that processes chocolate for consumers. It will be easier to track the spread of the contamination if Barry Callebut is more of a chocolate provider.
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