Salmonella outbreak tied to Spanish eggs: 272 cases in six countries, two deaths

What the EU assessment found

The European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA) have published a joint assessment of a large Salmonella outbreak that has identified 272 people with confirmed cases over the past year in six countries, linked to eggs produced in Spain. Of the 80 cases whose outcome is known, 25 were hospitalized, and two people died, one in France and one in Spain. Genome sequencing showed that all the cases were caused by the same strain, Salmonella enterica serotype Enteritidis ST11. France has confirmed 216 cases, Spain 22, the Netherlands and the United Kingdom 12 each, Norway seven and Denmark three.

How the investigation unfolded

The investigation began in September in France, when health authorities detected an increase in salmonellosis cases, according to the joint assessment. Other countries then reported more cases of Salmonella Enteritidis ST11, several of them linked to travel to Spain and France. The large majority of cases occurred in the hottest months of the year, a seasonal pattern typical of Salmonella linked to ambient temperatures. Traceability of the food then identified three farms where the strain was isolated, and the investigation led to Spanish producers.

The Spanish RASFF alert

Spanish authorities notified the incident to the EU Rapid Alert System for Food and Feed (RASFF), and the alert, number 2026.8921, was registered on 8 October. The notification covers at least 13 people sickened by Salmonella Enteritidis after eating eggs of Spanish origin, and it classifies the incident as 'serious', which El Mundo describes as the highest of the system's four levels. Sampling on 23 September detected the bacteria in 25 grams of product, where the limit requires its absence. Authorities have withdrawn the affected fresh eggs from the market, and the lot was also distributed in Portugal and other EU countries. The sources do not identify the brand, lot number, best-before dates or all the outlets where the eggs were sold, and none explains how the 13 people in this alert relate to the 22 Spanish cases in the joint assessment.

Symptoms and precautions

Salmonella usually causes diarrhea, fever, abdominal pain, nausea and vomiting, with symptoms appearing between six and 72 hours after infection, according to La Razón. Most healthy people recover within days, but complications are more likely in young children, older people and people with weakened immune systems. 20 minutos adds that symptoms typically last two to seven days, although diarrhea can persist for up to two weeks. AESAN lists raw or undercooked eggs, raw or undercooked poultry meat and dairy products not treated to remove the bacteria among the most sensitive foods. Recommended precautions include cooking eggs thoroughly, storing them properly, washing hands after handling raw food and keeping raw food apart from ready-to-eat food.

An earlier outbreak with the same strain

The ECDC and EFSA link the strain microbiologically to an outbreak detected by the Netherlands in 2019, which affected nearly a thousand people in about ten countries. Investigators in that case pointed to a Spanish laying hen farm, but did not confirm an epidemiological link. The two agencies issued their alert because the same strain appears in both outbreaks, and their investigations show the strain is 'spreading' across European countries. The sources do not say how the outbreak will be contained beyond the withdrawal of the affected eggs.