Pork rillettes recall in Loire-Atlantique: Listeria found in TEBA 44 product

A regional sausage speciality is currently causing concern in a French département: germs have been detected in a popular meat spread.

A recall is under way in Loire-Atlantique for pork rillettes made by a local producer. Tests identified bacteria in one specific production batch that can cause serious gastrointestinal illness. Only items sold during a narrow period and from a clearly specified batch are affected, but consumers are being urged to check carefully.

Details of the recall

Rillettes are an iconic French charcuterie product, as popular in France as liver sausage or minced ham sausage are elsewhere. This spreadable meat preparation is traditionally cooked slowly in its own fat for hours before being pulled into fibres. Rillettes from the area around Le Mans are particularly well known and even carry protected origin status.

This recall does not concern an industrial supermarket product, however, but an artisan speciality made in Loire-Atlantique. The producer is TEBA 44 (“From the Land to the Plate”), which makes pork rillettes for Ferme de la Beurrerie. They are sold only locally, directly from the farm and at markets across the region.

Only locally sold, vacuum-packed pork rillettes from a clearly defined batch, which has been deemed unfit for sale, are affected.

How to identify the affected product

Anyone who bought rillettes from a farm or market stall in Loire-Atlantique in recent weeks should take the pack from the fridge and inspect it carefully. The affected products can be identified by several specific details.

• Product type: Pork rillettes (pork, “cochon”)
• Producer: TEBA 44 (“From the Land to the Plate”)
• Retailer: Ferme de la Beurrerie, sold directly at the farm and at markets
• Packaging: Vacuum-packed, approximately 0.600 kg
• Sales period: 12.02.2026 to 18.02.2026
• Batch number: 050326035002
• Best-before / use-by date: 01.03.2026

The recall applies only where all of these details match. Anyone who is unsure should treat the rillettes as an affected product and should not serve them.

Bacteria detected in the pork rillettes

Laboratory testing found microbiological contamination in the batch concerned. Specifically, the bacteria identified were Listeria monocytogenes, which cause the illness listeriosis. These pathogens are especially at home in chilled, ready-to-eat foods such as raw-milk cheese, smoked fish, deli salads and certain processed meat products.

As rillettes are eaten cold without further cooking, the bacteria can enter the body directly. Brief reheating is not enough to kill Listeria reliably; high temperatures for a prolonged period would be required. This is precisely why the affected product has officially been classified as “not fit for consumption”.

Even small amounts of bacteria can be dangerous for people with weakened immune systems, which is why delicatessen foods such as rillettes are regularly monitored by food safety authorities.

Symptoms of a Listeria infection

People who have eaten the contaminated rillettes will not necessarily become ill. If an infection does occur, symptoms can vary greatly, ranging from mild gastrointestinal problems to severe illness.

• Typical early sign: suddenly developing fever
• Other possible symptoms: severe headaches, aching limbs and a marked feeling of illness
• Delayed onset: symptoms may not appear until days after consumption

The following groups are particularly at risk:

• older people
• pregnant women
• newborn babies and infants
• people with weakened immune systems, for example because of cancer, diabetes or certain medicines

If people in these groups develop fever or feel unwell after eating the rillettes, they should seek medical advice promptly. In severe cases, listeriosis can lead to blood poisoning or meningitis; for pregnant women, there is a risk to the unborn child.

What consumers should do now

The relevant authorities strongly advise against keeping the affected rillettes or tasting them first. The product should either be disposed of or returned.

Practical steps for affected customers

• Check the pack in the fridge: compare the batch number, date and producer.
• If batch number 050326035002 is shown, do not eat the product.
• Dispose of the pack safely, for example in a tightly sealed bag in general waste, or return it to the point of sale by 3 March 2026.
• A refund is offered for returned products.
• If health symptoms occur after consumption, seek medical assistance and mention that the rillettes were eaten.

A telephone number has been set up for enquiries: customers can call 0244048016 for further information about the recall procedure and reimbursement process.

Anyone unsure whether their pack is affected should not hesitate: when in doubt, it is better to dispose of it than take a health risk.

Why delicatessen products are often affected

Rillettes, pâtés, raw sausages and smoked fish are considered sensitive foods. They are usually consumed cold, are often made by hand and may be stored for several days. This places greater demands on hygiene, refrigeration and shelf life.

Listeria are particularly insidious because, unlike many other bacteria, they can still multiply at refrigerator temperatures. For businesses, this means strict checks on raw ingredients, surfaces and finished products. The French platform “Rappel Conso” brings together such recalls so that customers can be informed as quickly as possible.

Reducing the risk when eating rillettes

People who enjoy rillettes do not need to avoid them entirely. A few straightforward precautions can significantly reduce the risk:

• Buy only products with clear labelling showing the producer, date and batch.
• Maintain the cold chain: use chilled transport for longer journeys and refrigerate products quickly once home.
• Use opened packs promptly and do not keep them beyond the stated date.
• People at particular risk should preferably avoid highly sensitive delicatessen foods or consume only small amounts.

Those making rillettes themselves have control over meat quality, cooking time and hygiene. Pork should be thoroughly cooked, kitchen utensils and surfaces must be kept clean, and the finished mixture should be well chilled and used quickly.

Context for consumers in German-speaking countries

Although this incident affects a region of France, it demonstrates how sensitive the delicatessen sector can be. Similar recalls have previously occurred in Germany, Austria and Switzerland, including for spreadable sausage, sliced meats and smoked salmon.

Travellers should check local information pages when taking regional specialities home. Anyone shopping at farm markets while on holiday should note down or photograph batch numbers, dates and the producer’s name. This makes it possible to quickly establish whether a recall affects their own purchases.

Despite this incident, rillettes remain an established part of French food culture. The current recall makes one point clear, however: artisan production does not automatically protect against germs. Clean processes, ongoing checks and consumers who respond to warnings without hesitation by returning affected goods are what matter.