Up to 29 people were affected by an outbreak of salmonellosis registered in a bar in Eibar (Guipúzcoa) on 9 August. According to the Department of Basque Health, the infection occurred after the consumption of omelettes made with eggs from a farm in Aragón. Of the total number of people affected, 25 needed health care and nine of them were admitted to hospital. Currently, all have been discharged.
Public Health informed the Aragonese health authorities of the cases of salmonellosis and ordered the «immobilization and precautionary withdrawal» of the eggs distributed to other establishments, through the distribution company. As a result of the deficiencies detected in traceability and commercial documentation, the distributor was also temporarily prohibited from continuing with the activity of distribution and marketing of food until it could prove «having a complete and effective system of traceability and product withdrawal».
The Epidemiological Surveillance Unit of Gipuzkoa received notification of the outbreak on 11 August and applied the protocol specific to these cases to know the extent of the episode, identify the food involved and adopt the necessary measures. The intervention has been developed in a coordinated manner in the epidemiological, environmental and food safety and microbiological fields.
Between August 11 and 12, Public Health took samples of the tortillas and eggs available at the establishment. The tortillas were removed and destroyed, and the eggs were immobilized as a precautionary measure while the corresponding analyses were carried out.
Likewise, the conditions of preparation, conservation and handling of the food were inspected. The research detected deficiencies related to the traceability of eggs, cleaning and disinfection of utensils, the conservation of tortillas at room temperature and the prevention of cross-contamination.
The establishment has received instructions to improve hygiene practices during egg handling, in addition to guaranteeing the correct heat treatment of the omelettes and keeping them refrigerated until consumption. It should also avoid contact between raw eggs and ready-to-eat foods, improve the identification and control of egg batches, apply a correct rotation of raw materials and correct the deficiencies detected both in the facilities and in the food storage.
PENALTIES
Public Health is making progress in the procedure of this case with the assessment of the initiation of disciplinary proceedings for both the distribution company and the establishment where the eggs were handled.
In view of the data obtained, tortillas consumed on August 9 are the food most likely to be related to the outbreak. Among the factors that could have contributed to the episode are insufficient heat treatment, the preservation of tortillas without refrigeration and possible cross-contamination during their preparation.
