More than a dozen people have been sickened in Spain as part of a Salmonella outbreak linked to eggs.
A Salmonella Enteritidis outbreak has affected 13 people, and domestically produced eggs are suspected to be the vehicle of infection.
The Organization of Consumers and Users (OCU) called on the Spanish Agency for Food Safety and Nutrition (AESAN) to disclose the brand names and specific batches of eggs linked to the outbreak.
The OCU said the information available to consumers remains very limited. The affected brands, quantities recalled, and places where eggs may have been distributed have not been made public. There is also no related alert on the AESAN website.
The OCU recognized that a withdrawal of the batch in question may have reduced the risk but said that transparency is essential to bolster consumer confidence and prevent further cases of poisoning.
According to a notice on the Rapid Alert System for Food and Feed (RASFF), implicated eggs were also distributed to Portugal and France.
The OCU stressed the importance of maintaining strict hygiene when handling eggs and cooking dishes containing them to a minimum temperature of 75 degrees C (167 degrees F). The group also recommended avoiding the consumption of foods made with raw egg, such as homemade mayonnaise, particularly for pregnant women, young children, the elderly and individuals with pre-existing medical conditions.
Spanish media recently reported a Salmonella outbreak involving a restaurant in Murcia that had affected 13 people. The outlet has been inspected and closed as a precaution. It is not known if the incidents are connected.
In 2024, Spain recorded 250 Salmonella outbreaks and 1,894 outbreak-related cases. A total of 216 people were hospitalized. Eggs and egg products were linked to 131 incidents.
About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.
Anyone who has developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people are infected with Salmonella without getting sick or showing any symptoms. However, they may still spread the infections to others.