Rising Salmonella cases are part of a larger outbreak. Since September of last year, 196 infections have been found, but experts still don’t know where the bacteria came from.
According to the European Centre for Disease Prevention and Control (ECDC), 81 individuals have been infected with the virus in the UK, and one has died.
Only Finland has more cases, with a total of 89, and five people have been hospitalized because of sepsis.
The cases seem to be part of a larger outbreak. Since September of last year, 196 infections have been found in different countries across Europe, but experts still don’t know where the bacteria came from.
The ECDC said that more than one chain of food distribution was involved and that new cases are “likely to occur” until the original source is found and stopped.
Professor Hugh Pennington, a microbiologist who has worked with the UK government to examine several cases of food poisoning, called the outbreak a “mystery” and said there was “no obvious common source.”
Salmonella bacteria live in the stomachs of chickens, and other animals. Animals and birds may get diseases via their food, at hatcheries, or through their feces on the way to abattoirs; the illness can then be passed on during slaughter.
There are about 2,000 distinct types of salmonella, the most serious of which may be deadly.
This is especially true for young children and elderly individuals.
Typical symptoms for patients include diarrhea, fever, and cramping in the stomach. Kidney failure and sepsis may happen in the most severe circumstances.
Mbandaka ST413 is the strain of salmonella that is spreading through France, Germany, Ireland, and the Netherlands. So far, 19 people have been hospitalized because of it.
“Based on available information from case interviews and trace back investigations,” according to ECDC, “the working hypothesis is ready-to-eat chicken products containing contaminated chicken meat as likely vehicles of infections, with freshly sold chicken as another possible vehicle.”
The ECDC reported that in the UK, 18 of the 26 cases that were examined (or 69.2%) had consumed ready-to-eat chicken items within a week of the onset of symptoms.
“Most notably, chicken products such as slices/pieces used in sandwiches and wraps were reported at a higher than expected rate compared to national dietary survey data.”
In another 38.5% of the instances, “purchase of chicken products from local cafes and restaurants, including wraps, sandwiches/baguettes and kebabs,” the report said.
Similar patterns have been seen in Finland, which had the most salmonella infections from the current outbreak as of November 8.
Fifteen people in Finland ate six ready-to-eat chicken products from three brands. These included wraps and sandwiches. Each of the 15 patients had eaten at least one prepared chicken product.
Two goods with the same brand name were tracked back to an Estonian firm. But investigators couldn’t prove that the company was the source of the infection.
Salmonella Mbandaka ST413 might be found in poultry feed, according to Prof Pennington.
After being treated and cooked, ready-to-eat chicken products “should have no live salmonella in them,” according to him.
“An infective dose of Salmonella is usually high, so for it to be present in ready-to-eat products in amounts capable of causing an infection suggests something wrong in their production,” Prof Pennington said.
Earlier in the year, the UK Health Security Agency announced a separate outbreak of salmonella, which was related to chocolate products made in Belgium.
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