See also
Cases of salmonellosis linked to the consumption of dry pork sausages
Several cases of salmonellosis linked to the consumption of dry-cured pork sausage between September and October 2020: an update on the investigation.
Salmonellosis
thematic dossier
Non-typhoid salmonellosis refers to infectious diseases caused by Salmonella bacteria that infect the digestive tract. These diseases are generally characterized by gastrointestinal symptoms.
Update on detected cases of salmonellosis
Santé publique France investigated an outbreak of salmonellosis linked to the consumption of dry pork sausage that occurred in France in September and October 2020.
Thirty-one cases of salmonellosis caused by the bacterium Salmonella Bovismorbificans have been detected by the National Reference Center (CNR) for Salmonella at the Pasteur Institute since October. The Pasteur Institute performs genomic analyses on all Salmonella strains received from biomedical and hospital laboratories to identify strains that are genetically related to one another and thus possibly originating from a common source of contamination.
The strains were isolated from patients between September 22, 2020, and November 14, 2020. The onset of their symptoms ranged from September 22, 2020, to November 10, 2020. These 31 patients resided in 7 different regions, with the Grand-Est region having the highest number of cases (N=16). They included 14 men and 17 women, aged 1 to 69 years. Seven patients were hospitalized; no deaths were reported.
Almost all of the patients had eaten, prior to the onset of their symptoms, dry pork sausage of the same brand purchased from several stores of the same chain.
Measures Taken and Recall of Suspected Batches of Dry Sausage
The General Directorate for Food (DGAL) conducted traceability investigations into the dry sausages consumed by these 31 patients. After identifying the same manufacturing facility for the dry sausages, a recall and withdrawal of several batches of suspect dry sausages sold by the same retailer took place on November 13, 2020, based on the initial findings of the investigation. On November 16, 2020, in addition to these initial measures, a recall of sliced rosette, made from the same raw material as that used for the dry sausages, was ordered. A recall of rosette club sandwiches was also implemented.
Health Recommendations from Santé publique France
Health authorities recommend that anyone who still has the affected products should not consume them and should return them to the store where they were purchased.
Foodborne illnesses caused by Salmonella result in gastrointestinal symptoms (diarrhea, vomiting) that appear suddenly, often accompanied by fever and headaches, which generally occur 6 to 72 hours after consuming the contaminated products. These symptoms may be more severe in young children, pregnant women, immunocompromised individuals, and the elderly.
Anyone who has consumed these products and experiences sudden-onset gastrointestinal symptoms (diarrhea, vomiting) within 6 to 72 hours of consumption—which may be accompanied by fever and headaches—is advised to consult their primary care physician and inform them of this consumption. If no symptoms develop within 7 days of consuming the affected products, there is no need to worry or see a doctor.
More information on foodborne infectious diseases
infographics
The Story of a Food Recall
How does a food safety alert work in France? What is the organizational structure? Santé publique France outlines the process—from patient consultation to the issuance of an alert—in an infographic.
