New food recall published by the Ministry of Health, this time the provision concerns the “Fegatello Nostrano” marketed by Venditti’s Idea srl, withdrawn as a precaution due to the possible presence of the hepatitis E virus.
The product and batch affected
The recalled salami is sold in 200 gram packs. The batch not to be consumed is PSSAF20092025, packaged on 17 February 2026 with a minimum shelf life set for 16 August 2026.
The manufacturer is Venditti’s Idea srl, with a factory in via Antonio Pacinotti 9 in Avezzano, in the province of L’Aquila.
The notice published by the Ministry contains the reference to alert number 842632, issued on 8 May 2026. Anyone in possession of the product with this data is invited not to consume it and to return it to the point of purchase.
What is hepatitis E and what risks does it pose?
Hepatitis E is a viral infection that affects the liver. It is mainly transmitted through food, through the consumption of undercooked and/or raw pork, a category which includes liver cured meats, as well as contaminated water. In many cases the infection is mild or completely asymptomatic. Symptoms, when present, include fever, nausea, tiredness, abdominal pain and jaundice, the characteristic yellowing of the skin and sclera of the eyes. In most healthy adults the disease resolves spontaneously within a few weeks, without leaving any consequences.
The risk increases in some categories: in pregnant women, infection with genotype 1 of the virus can have a serious course; in immunosuppressed people or with pre-existing liver disease it can evolve towards a chronic form. There is no specific antiviral therapy approved for general use, and treatments are primarily supportive.
The precautionary recall
The measure is precautionary in nature and there are currently no reports of consumers who have developed symptoms attributable to the product. The recall follows the ordinary protocol provided for by the European Food Alert System (RASFF), which obliges producers and competent authorities to intervene promptly whenever a control detects the presence of a pathogen in a food, regardless of the actual probability of contagion.
