E.Leclerc Schiltigheim-Schildis chicken recall in Bas-Rhin: salmonella warning

Shoppers in eastern France are being advised to inspect their fridges after a batch of everyday poultry prompted fresh health concerns.

French food safety officials have identified bacterial contamination in packs of chicken fillets sold locally. The warning has led to a focused recall at one E.Leclerc hypermarket in Bas-Rhin, again highlighting routine food-safety concerns for households watching their spending.

What happened at the Leclerc store in Bas-Rhin

The recall relates to fresh chicken fillets sold at the E.Leclerc “Schildis” hypermarket in Schiltigheim, immediately north of Strasbourg in the Bas-Rhin department. Although the products were available for just a few days, they may have been purchased by a considerable number of households.

Information on the French government's Rappel Conso recall website states that the fillets were sold in film-wrapped trays without a dedicated consumer brand, from the self-service chilled-meat department.

Only the Schiltigheim-Schildis E.Leclerc centre is involved in this recall. No other Leclerc store, nor any other supermarket chain, is targeted by the warning.

The chicken came from one batch distributed locally by SCHILDIS E.Leclerc. Customers who purchased chicken from the store in mid-February are urged to compare their packs with the details below.

How to identify the recalled chicken

French officials have provided exact identifiers so shoppers can recognise the affected chicken and separate it from products that are safe.

• Product: Fresh chicken fillets, film-wrapped trays
• Store: E.Leclerc Schiltigheim-Schildis (Bas-Rhin)
• Shelf dates: 16/02/2026 to 20/02/2026
• Batch number: Nollens 16.02 – LCFEGKND10
• GTIN codes: 0229437000000 and 0229769000000
• Use-by date: 20/02/2026

Any tray carrying these details must be regarded as unsafe, including products that appear and smell normal or have remained refrigerated throughout.

If the batch number or GTIN matches, assume the meat is contaminated and must not be eaten, even when cooked thoroughly.

The bacteria found: salmonella and pseudomonas

Laboratory analysis of this chicken batch found a “double contamination” involving two bacterial groups: Salmonella ssp. and Pseudomonas ssp.

Pseudomonas bacteria can alter a food's texture, odour and appearance. They may cause food to spoil and develop unpleasant tastes, particularly where the cold chain has been broken. At usual food levels, they seldom cause serious illness in healthy people.

The greater concern in this case is Salmonella.

Why salmonella is a real health risk

Salmonella is a familiar source of food poisoning throughout Europe and North America. It is commonly associated with raw poultry and eggs, and can occasionally affect other animal products when hygiene fails at some point in the production chain.

Salmonella can provoke sudden gastroenteritis marked by diarrhoea, vomiting, stomach cramps, fever and headache, sometimes only a few hours after eating contaminated food.

Known as salmonellosis, the illness generally continues for several days, although it can be severe for some people. Babies, young children, older people, pregnant women and anyone with a weakened immune system face a higher risk of dehydration and complications.

In uncommon cases, the bacteria can move from the digestive tract into the bloodstream, leading to invasive infections that need urgent hospital treatment.

What shoppers should do if they bought this chicken

French authorities state that the recalled chicken must not be eaten in any circumstances. Although cooking lowers the danger, it cannot fully ensure safety after a product has been deemed unfit for consumption.

For more practical information about obtaining a refund, shoppers can call the store's customer service team on 03 88 33 19 67.

What if you have already eaten the chicken?

Anyone who has eaten the recalled fillets but feels well does not require immediate treatment. However, they should keep an eye on their health for the following 3 to 5 days.

Symptoms to look out for include:

• Repeated diarrhoea or very watery stools
• Vomiting or persistent nausea
• Abdominal cramps
• Fever or chills
• Headache and marked fatigue

Anyone showing these symptoms after eating chicken from the affected batch should seek medical advice quickly, especially vulnerable people such as children, older adults or those with chronic illnesses.

A doctor can check for dehydration, arrange tests where appropriate and determine whether treatment is needed. Rest, fluids and basic medical care are sufficient in most cases, but professional assessment can help prevent complications.

Why chicken recalls matter in an age of tight budgets

This incident comes as chicken has become a staple meat for many French households, as it has in the UK and US. With beef and even pork growing more costly, families often choose poultry as a less expensive, leaner meat suitable for numerous dishes.

The most affordable supermarket chicken is often supplied by intensive farming systems. It is commonly used in weekday stir-fries, tray bakes, sandwiches and meal-prep boxes. A recall involving such an everyday item therefore has an immediate impact on normal household routines.

Food-safety specialists emphasise that a recall does not mean every chicken product is unsafe. Rather, recalls demonstrate that controls are working by tracing issues to individual batches and reducing consumer exposure.

Simple habits that reduce the risk of food poisoning at home

Raw poultry must be handled carefully in every kitchen, even where no recall is in place. Several straightforward habits can make a meaningful difference:

• Store raw chicken apart from ready-to-eat foods in the fridge.
• Keep a separate chopping board for raw meat and clean it immediately afterwards with hot, soapy water.
• Do not rinse raw chicken under the tap, because splashes can spread bacteria around the sink.
• Cook chicken until its juices run clear and its thickest section reaches at least 75°C (167°F).
• Cool leftovers promptly, refrigerate them and reheat them thoroughly only once.

These precautions cannot make a contaminated batch such as the recalled Bas-Rhin chicken safe. They can, however, reduce everyday risks linked to handling and cross-contamination, which are frequent sources of problems in home kitchens.

Understanding food recalls and what they signal

Food recalls generally begin after laboratory testing by producers, retailers or public authorities. If a product does not meet microbiological or chemical safety requirements, it is removed from sale and consumers are alerted.

Most recalls offer a full refund, including where the product has been partly used. Retailers typically notify customers through in-store notices and websites and, increasingly, through targeted messages linked to loyalty cards.

While recalls can feel alarming, they are also a sign that traceability works: specific batches can be identified, tracked and pulled before a minor issue becomes a widespread crisis.

For Bas-Rhin shoppers, the actions required are straightforward: examine any recently bought chicken from the Schiltigheim-Schildis Leclerc, take back trays that match the recall, and monitor for symptoms if any has already been eaten. The incident is also a reminder that even familiar staple foods warrant a quick label check, a careful look and safe handling at home.