A second alert for Salmonella at an egg producer in Sweden does not appear to have resulted in more people getting sick, according to health officials.
The Public Health Agency of Sweden (Folkhälsomyndigheten) said new findings of Salmonella at the site of the same company were made in mid-February. This prompted another wave of recalls in February and March.
In late December 2022, Salmonella Enteritidis was identified at CA Cedergren, a major producer, in one of the egg-laying stables during a routine environmental sampling check. Eggs were then recalled by Coop, Axfood, ICA, Lidl, and Kronägg.
Investigations found Salmonella from the production environment in December was identical to isolates from sick people.
No cases linked to second recall
In an update this past week, Folkhälsomyndigheten said 79 people were sick in the outbreak, which is up three cases since mid-February.
The latest date of illness onset among reported cases is early February. So far, nothing indicates that anyone has been infected in connection with the detection of Salmonella made in February during enhanced sampling, said health officials.
Patients from 16 different regions are sick with the outbreak strain of Salmonella Enteritidis.
Cases include 36 women and 43 men. They fell ill between Dec. 6, 2022, and Feb. 4, 2023, and are between 1 to 91 years old with a median age of 35.
After Salmonella was found at the farm in Småland in December, local media reported that the Swedish Agency for Agriculture said that 165,000 laying hens must be killed. The latest finding means 160,000 hens will be killed.
National control program data shows it is unusual to find Salmonella in Swedish meat or eggs and most people who get sick are usually affected abroad or by imported food.
The outbreak is being investigated by the Swedish Agency for Agriculture, the Swedish Food Agency (Livsmedelsverket), the Public Health Agency of Sweden as well as regional and local authorities.
About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.
Anyone who has eaten or handled any of the implicated eggs and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.
Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.
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Source : Food Safety News