Staphylococcal Poisoning Cases In Spain Traced To Mushrooms In Olive Oil

Two cases of staphylococcal food poisoning linked to mushrooms in olive oil in glass jars from the brand El Agricultor have been reported to the Spanish Agency for Food Safety and Nutrition (AESAN) in the La Rioja region, Food Safety News reported.

Photo Insert: The affected jar of “Hongos fritos en aceite de oliva” 180-gram has a date of Feb. 2, 2026, and lot number Feb. 2, 2021.

Staphylococcal food poisoning is caused by eating foods contaminated with toxins produced by the Staphylococcus aureus bacteria. The affected jar of “Hongos fritos en aceite de oliva” 180-gram has a date of Feb. 2, 2026, and lot number Feb. 2, 2021.

An expanded recall also includes the Emperatriz, Huerta Real, Boletus, Lierni, and Radvi brands. These products were distributed in Navarra, the Basque Country, Asturias, Catalonia, Castilla-La Mancha, the Canary Islands, and La Rioja.

Information about the recall was sent to the Coordinated System for the Rapid Exchange of Information (SCIRI) so local officials can verify the withdrawal and recall of the affected products.

AESAN advised people who have the implicated product at home, not to consume it and return it to the place of purchase. The agency added that if anyone eats the affected batch and has symptoms such as nausea, vomiting, diarrhea, or abdominal pain they should seek treatment.

Staphylococcal food poisoning symptoms usually develop within 30 minutes to eight hours after eating or drinking a contaminated item and last no longer than one day. The most important treatment is drinking plenty of fluids. Staphylococcus aureus bacteria are killed by cooking, but the toxins are not destroyed and can still cause illness.

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