The meat connection in the Slovenian salmonella outbreak
Slovenian authorities are investigating the recent increase in reported salmonella infections.
The RS Administration for Food Safety, Veterinary Medicine and Plant Protection (UVHVVR) and the National Institute of Public Health (NIJZ) announced that eight people were hospitalized.
At least 19 salmonella infections have been recorded at NIJZ regional units, but it is being checked whether all these cases are connected.
The age of the patients is from 5 to 71 years, the proportion of affected men and women is the same.
Based on conversations with patients about the possible source of infection, the probability of eating steak tartare in the few days before the illness stood out. Steak Tartare includes raw ground (minced) beef.
Potential source revealed
Investigations point to potentially contaminated meat sold by one producer in three branches.
An inspection has been launched and has confirmed salmonella in one sample, but it is not yet known if it is the same strain that made people sick.
FIGUŠT Mesnine Štajerska has recalled two batches of products due to possible salmonella infection.
The items have the code 246508 with an expiration date of November 24 and 246404 with an expiration date of November 22 and are in a 250 gram package. They were sold in Eurospin Eko, Jožef Fingušt and Lidl stores.
On November 18, the producer was notified of a possible link between the meat and the disease. A sample of steak tartare was tested and tested positive for Salmonella Enteritidis.
The inspection at the manufacturer’s plant checked the traceability of raw materials and finished products, the sanitary and technical condition of premises and equipment, cleaning procedures, the health of employees and the findings of self-control.
The authorities have temporarily banned the production and distribution of food that has not been thermally treated. Five official samples of raw materials and finished products have been taken and the results are still pending.
About salmonella
Food contaminated with salmonella bacteria usually does not look, smell or taste spoiled. Anyone can get a salmonella infection. According to the CDC, infants, children, the elderly, and people with compromised immune systems are more at risk of serious illness because their immune systems are fragile.
Anyone who has consumed any of the recalled products and develops symptoms of salmonella food poisoning should seek medical attention. Patients should inform their doctor of possible exposure to Salmonella, as special tests are needed to diagnose salmonellosis. Symptoms of salmonella infection can mimic other diseases, often leading to misdiagnosis.
Symptoms of salmonella infection may include diarrhea, abdominal cramps, and fever within 12 to 72 hours of eating contaminated food. Otherwise healthy adults are usually sick for four to seven days. In some cases, however, the diarrhea can 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 serious illnesses and serious, sometimes life-threatening conditions. Some people become infected without getting sick or showing any symptoms. However, they can still spread infections to others.
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