196 cases of salmonella associated with chicken products had been reported as of November 8th, 2022, in the Czech Republic, Estonia, Finland, France, Germany, Ireland, the Netherlands, the United Kingdom, and Israel. 5 out of the 19 cases had septicemia and were hospitalized. A UK instance resulted in one death. Cases have occurred across all age groups. According to case studies from Finland and the UK, the most likely sources of infection are ready-to-eat chicken products or fresh chicken meat used in sandwiches and wraps.

A cluster of 31 Salmonella Mbandaka ST413 cases from England, Scotland, and Wales was reported by the UK on May 20, 2022. Finland announced a cluster of 9 S. Mbandaka cases from various regions on June 16, 2022. As the outbreak is still going on, ECDC and EFSA decided to do additional research and create a Rapid Outbreak Assessment. The cluster’s genetic affinity for the strains associated with the UK outbreak was verified by a later investigation. 5 of the 73 patients in Finland who were interviewed had septicemia, and 10 were hospitalized. The Salmonella Mbandaka strain is distinct from that found in the multi-nation outbreak connected to Syrian sesame-based goods.

A total of 54 cases of illness were reported in September by the Finnish Institute for Health and Welfare, and 36 of the 38 patients whose cases were investigated admitted to consuming various chicken products before becoming ill.

Salmonella Mbandaka ST413 has been widespread since September 2021 in the UK, Israel, and the EU. The first case was identified in the UK on September 24, 2021, while the most recent case was identified in Estonia on October 17, 2022. Epidemiological information and microbiological proof from the whole genome sequencing of human isolates show that there are numerous sources with a likely common source further up the supply chain. According to the European Centre for Disease Prevention and Control, further cases are likely to develop until the source has been found and controlled (ECDC).

When Salmonella species other than Salmonella typhi and Salmonella paratyphi are involved in enteric infections, they are typically referred to as salmonellosis. Salmonella can be found in many different species, and it can be spread to people through the consumption improperly prepared food. nausea, and vomiting. Typically, symptoms only last a few days. Additionally, serious blood infections are more likely to occur in elderly patients.

Investigation:

In the UK, 18 of 26 cases had consumed RTE chicken products in the week prior to the onset of symptoms. In Finland, 64 of the 67 cases who were interviewed had consumed various chicken products before falling ill. In Finland’s two biggest grocery stores, RTE goods under three different brands were consumed or purchased by fifteen persons. One potential case was found to be an asymptomatic worker at a food industry who tested positive for Salmonella Mbandaka in September. This individual had been a regular consumer of RTE wraps, similar to those mentioned in the 15 cases. Many people dined at restaurants.

Fresh chicken used in sandwiches and wraps or ready-to-eat chicken items are the most likely source of infection, according to patient interviews conducted in Finland and the UK. Case studies conducted in Finland and the UK revealed that several patients frequently mentioned consuming different kinds of ready-to-eat chicken products. Items like chicken wraps, chicken tortillas, RTE chicken salad, prepackaged chicken products including chicken breast and drumsticks, chicken sandwiches, and chicken pasta are among those that are highlighted. However, some instances in the UK also report consuming chicken breast, thighs, and whole chicken. Many cases describe consuming these products in cafes and restaurants.

It’s possible that retail and catering outlets distributed chicken goods and flesh. The RTE products that have been linked to instances in Finland and the UK seem to frequently contain chicken flesh as a component. This shows that the source of infections may be tainted chicken flesh used as an ingredient in RTE chicken products.

Authorities in Estonia collected 15 environmental samples from the company connected to the incident in September, including eight from non-food contact surfaces. Additionally, samples of processed chicken meat and RTE food products were taken, however, they all came back negative. In October, more testing was carried out, but Salmonella was not found.

The Finnish food safety authorities connected the six RTE items to the Estonian Company A based on interviews, purchasing data, and after consulting the retail chains selling the products and the Finnish Company B. The identification of batch numbers, expiration dates, microbiological proof, do not follow the link to the Estonian Company A.

In addition, the Estonian Company A, with the exception of Finland, does not market its goods in any of the nations that have provided the ECDC with data on the number of human cases, as a result, it was impossible to determine if Estonian Company A was the actual source of the infection. The corporation conducted 129 internal Salmonella tests in 2022, all of which came back negative.  

Public health and food safety authorities must do more research to determine the source and origin of the contamination.

For further information related to this news, please visit the following link.