Public Health intervenes in an Eibar bar in the face of an outbreak of salmonellosis related to the consumption of tortillas

On Tuesday, the Basque Country's Public Health confirmed an outbreak of salmonellosis in Eibar(Gipuzkoa), the originof which is found in some tortillas consumed in an establishment in the municipality on the 9th of the A clay, as well as the freezing and removal of eggs used inthis and other hotel premises, which originate from an Aragonese farm.

In a statement, the Department of Health has reported that Public Health has initiated two penalty files , both for the establishment that manipulated the eggs and for the distributor company.

This company, as a result of 'defects in traceability and commercial documentation', has been cautiously prohibited from continuing the distribution and marketing of foodstuffs until it can verify that it has a complete and effective traceability and withdrawal system.

29 cases detected

The Department of Health has explained that, following Osakidetza's warning of suspected salmonellosis outbreak on 11 August, 29 cases have been identified, 21 of which have been confirmed by microbiological tests and 8 considered possible.

25 of the people affected needed health care and 9 were hospitalized, but all ofthem are already discharged.

He detailed that between the 11th and 12th of this month, Public Health took samples of the tortillas and eggs at the establishment, the first of which were removed and destroyed, and the eggs were cautiously immobilized while the relevant analyses were carried out.

They also inspected food processing, conservation and handling conditions, noting deficiencies in egg traceability, tool cleaning and disinfection, omelet conservation at room temperature, and the prevention of cross-contamination.

"In view of the data obtained, tortillas consumed on 9 August are the foods most likely to be related to the outbreak. Among the factors that could have caused the incident are poor thermal treatment, the conservation of unrefrigerated tortillas and possible cross-contamination during processing, "Public Health said.

For this reason, the establishment has received instructions to improve hygiene practices in egg handling, to clean and disinfect utensils between preparations, and to ensure proper thermal treatment of tortillas, to keep them refrigerated until consumption and to avoid contact between raw egg and foods ready for consumption.

At the same time, Public Health has informed the Aragonese health authorities ofthe situation, since the premises used eggs from a company based in that community.