The World Health Organization (WHO) monitors the outbreak of Salmonella typhimurium in Kinder brand chocolates. According to the WHO, 151 genetically related cases suspected to be linked to the consumption of the products have been reported in at least 11 countries.
The WHO has assessed the risk of spread in Europe and the world as moderate until information is available on the full recall of the products.
On 27 March, the WHO was informed by the United Kingdom of a cluster of cases of Salmonella Typhimurium of unknown origin. Molecular tests confirmed the presence of the bacteria. Sample sequencing and epidemiological evidence have linked the outbreak to Belgian chocolate products that, as of April 25, have been distributed to at least 113 countries.
Outbreak-related bacteria were identified in tanks at the Ferrero factory in Arlon, Belgium, in December 2021 and January 2022. According to the WHO, following the implementation of hygiene measures and negative Salmonella testing, the implicated products ( all Kinder products manufactured in Arlon), have been distributed throughout Europe and the world.
According to UK Health Safety Agency (UKHSA) analysis, the outbreak strain is resistant to six types of antibiotics: penicillins, aminoglycosides (streptomycin, spectinomycin, kanamycin and gentamicin), phenicol, sulfonamides , trimethoprim and tetracyclines.
As of April 25, a total of 151 cases have been reported in countries such as Belgium (26 cases), France (25), Germany (10), Ireland (15), Luxembourg (1), the Netherlands (2), Norway. (1), Spain (1), Sweden (4), the United Kingdom (65) and the United States (1).
Symptom onset dates ranged from December 21, 2021 to March 28, 2022. Children under 10 years of age (89%) were disproportionately affected and women accounted for 66% of reported cases.
In at least 21 cases, information on symptoms and severity was made available. Of these, 12 (57%) reported bloody diarrhea and nine (43%) were hospitalized. According to the WHO, So far, no deaths have been recorded. associated with the outbreak.
About Salmonella Infection
Salmonellosis is a disease caused by the non-typhoid Salmonella bacteria. Approximately 2,500 serotypes have been identified, with the majority of human infections caused by two Salmonella serotypes: Typhimurium and Enteritidis.
The clinical picture of salmonellosis is defined by the acute onset of fever, abdominal pain, nausea, vomiting, and diarrhea that may be bloody, as reported in most cases in the current outbreak. Onset of symptoms usually occurs 6 to 72 hours after eating food or water contaminated with Salmonella, and illness lasts 2 to 7 days.
Symptoms of salmonellosis are relatively mild and patients recover without specific treatment in most cases. However, in some cases, particularly in children and elderly patients, the associated dehydration can become severe and life-threatening.
Salmonella bacteria are widely distributed in domestic and wild animals such as birds, pigs and cattle, and in pets including cats, dogs, birds and reptiles such as turtles.
Salmonella can pass through the entire food chain, from animal feed, primary production and even households or food service establishments and institutions.
Salmonellosis in humans is usually contracted through consumption of contaminated food of animal origin (mainly eggs, meat, poultry and milk). Person-to-person transmission can also occur via the fecal-oral route.
According to the WHO, prevention requires control measures at all stages of the food chain, from agricultural production to food processing, manufacturing and preparation, both in commercial and household establishments.
Source: CNN Brasil
