The warning concerns several batches of black pudding sold in major supermarket chains and through catering wholesalers, after tests suggested a possible Listeria contamination. Authorities say the risk is low but serious enough to justify a nationwide recall.
Black pudding recall hits major French supermarket chains
The alert was published on Friday 23 January 2026 by Rappel Conso, the official French platform tracking product recalls. It targets several types of black pudding sold in vacuum-packed format and distributed widely from 9 to 22 January.
These are traditional charcuterie products, sometimes used as a meat alternative in everyday meals. In this case, they were sold without a consumer-facing brand name, which can make identification a bit confusing for shoppers.
Several batches of unbranded black pudding, sold at Leclerc, Intermarché, Système U, Match and some wholesalers, are being pulled from shelves due to suspected Listeria monocytogenes contamination.
Exact products involved in the recall
According to the notice, three specific references are concerned:
- “Boudin noir oignon VPF brasse 1.7 kg” (black pudding with onion, approx. 1.7 kg)
- “Boudin noir à l’ancienne 1.7 kg” (traditional-style black pudding, approx. 1.7 kg)
- “Boudin noir crème brasse anc 1.7 kg env” (creamy traditional-style black pudding, approx. 1.7 kg)
These items were marketed primarily in large pieces of about 1.7 kilos, vacuum-packed, and then sliced or repackaged by some stores or catering outlets. They were sold across France in:
- E.Leclerc
- Intermarché
- Système U
- Match
- Various wholesalers supplying restaurants, canteens and butchers
How to check if your black pudding is affected
For once, the recall notice is quite precise. Shoppers can use the GTIN codes (barcodes) and batch numbers to identify problematic products.
| GTIN (barcode) | Batch numbers | Use-by dates |
|---|---|---|
| 3346650201112 | 000011480281 | 27–29 January 2026 |
| 3700912303608 | 000011480848 | 27–29 January 2026 |
| 3346650201174 | 000011480853, 000011481480 | 27–29 January 2026 |
If your pack matches one of these GTIN codes and carries a use-by date between 27 and 29 January 2026, it falls within the recall scope.
Any black pudding bought between 9 and 22 January 2026, with use-by dates from 27 to 29 January 2026 and the listed GTIN codes, should not be eaten.
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What Listeria contamination means for consumers
The concern here is Listeria monocytogenes, a bacterium that can cause listeriosis, a potentially serious foodborne infection. Unlike many other germs, Listeria can grow at refrigerator temperatures, which makes chilled ready-to-eat foods particularly sensitive.
Rappel Conso warns that anyone who has eaten one of the recalled black puddings must stay alert to specific symptoms. Even mild signs should be taken seriously, especially for vulnerable people.
Symptoms to watch for after eating the recalled product
The French authorities point to several warning signs:
- Fever, even if only slightly raised
- Headaches
- Muscle aches or unusual fatigue
In more severe forms, listeriosis can lead to neurological complications, sepsis or, in pregnant women, miscarriage or premature birth.
Anyone who has eaten the recalled black pudding and develops fever, headaches or body aches is advised to contact their doctor and mention the possible exposure.
Symptoms can appear days or even weeks after consuming contaminated food. That delayed onset makes trace-back tricky and underscores why recall notices tend to be cautious.
What to do if you have the recalled black pudding at home
Households that bought black pudding during the affected period are being urged to check labels carefully. If your pack matches the recall identifiers, you have two options.
- Do not consume it under any circumstances.
- Either throw it away or return it to the store where you purchased it.
The supermarkets involved have set up a refund process running until Thursday 12 February 2026. Customers can bring the product back, or in some cases show proof of purchase, to obtain compensation.
For those seeking more details, a dedicated phone line has been provided: 06 15 85 21 40. This number is intended for practical questions about the batches, retail outlets involved and refund procedures.
Why there are so many recalls on everyday foods
This latest case comes in a context of frequent alerts on common foods: fresh fruit with high pesticide residues, contaminated milk, and tinned fish pulled due to potential food poisoning risks. None of this means that the French food supply is generally unsafe. It reflects a surveillance system that catches more problems than it did twenty years ago.
Regulators rely on routine microbiological testing, traceability data and retailer reports. As soon as a laboratory indicates that a batch might carry a pathogen like Listeria, companies are encouraged to recall rapidly, even if no illness has been reported yet.
Understanding listeriosis and who is most at risk
For healthy adults, listeriosis often resembles a bad flu episode: fever, aches, and sometimes digestive issues. Many people recover without even realising what caused it. The risk climbs significantly for older adults, people with weakened immune systems, pregnant women and newborns.
Health agencies generally ask these groups to be extra careful with certain foods that are eaten cold and cannot be reheated thoroughly, such as:
- Soft cheeses made from raw milk
- Cold sliced meats and certain pâtés
- Smoked fish
- Prepared salads stored for several days
Black pudding is usually eaten well-heated, which reduces risk when cooking is thorough. But once a product has been identified as potentially contaminated, authorities do not rely on cooking habits. The safest route is disposal or return.
For pregnant women and immunocompromised individuals, even a small suspected exposure to Listeria warrants a low threshold for seeking medical advice.
Practical tips for handling charcuterie safely at home
This recall also serves as a reminder of basic hygiene around cured meats and cooked sausages, whether in France, the UK or elsewhere.
- Keep charcuterie chilled below 4°C and respect use-by dates.
- Once opened, consume within two to three days.
- Avoid letting juices from raw meats touch cooked products.
- Heat black pudding thoroughly until steaming hot in the centre.
- Wash hands, knives and cutting boards after handling meat.
Food safety specialists often stress that no single measure is perfect. Protection comes from stacking several simple habits: good refrigeration, short storage, proper heating and a bit of suspicion when a product smells odd or looks unusual.
If a similar recall happened in your country
For readers outside France, this type of incident plays out in a very similar way. Authorities issue an online notice, supermarkets put posters at store entrances and near the relevant aisles, and customer service desks manage refunds.
If you buy imported French charcuterie or eat at restaurants using French wholesalers, the same batch numbers and use-by dates remain your best guide. Keeping a photo of labels before throwing packaging away can help trace back what you actually ate, especially when symptoms appear days later.
Ultimately, these recalls are inconvenient, and they raise questions about industrial controls. They also act as a safety valve, catching issues early and nudging consumers to stay engaged with what lands on their plates.