In recent weeks the province of Reggio Emilia has been hit by an outbreak of salmonellosis. Over 60 reports of suspected foodborne infections have been recorded, of which at least 19 were confirmed by laboratory tests as non-typhoidal salmonella infections.
Those affected have reported gastrointestinal symptoms such as acute diarrhea, abdominal pain, nausea and fever. In most cases, recovery occurs spontaneously with rest and hydration. However, children, elderly and frail people can develop more serious complications, which is why caution is recommended.
On this occasion, the most serious cases were those of three patients who required hospitalization, while all the others recovered independently within a few days.
Investigations and possible sources of contagion
The Department of Public Health (DSP) of the Local Health Authority of Reggio Emilia has launched epidemiological investigations in collaboration with the Zooprophylactic Institute and the Regional Center for Epidemiological Surveillance. From initial analyses, it emerged that almost all those affected had consumed meals in restaurants in Reggio Emilia and Rubiera in the days before the onset of symptoms.
Environmental and food inspections now focus on raw materials used on premises, with particular attention to egg products distributed on a large scale. Experts do not rule out the involvement of undercooked meat or poultry. As Giovanni Guaraldi, professor of Infectious Diseases at Unimore, declared to Il Resto del Carlino:
In fact, we are dealing with a bacterial infection resulting from the ingestion of infected foods, probably undercooked meat, eggs or poultry. These are minor salmonellae which, what is of fundamental importance, are not transmitted by contact with other human beings.
The expert then added:
Speaking as an infectious disease specialist, the only thing I can say is that when you are faced with a high number of cases, appearing in different places, it is likely that everything starts from a large farm or from structures linked to large distributions. Since we are talking about different places, one of the strategies is to take the menus of each of them and see if there are common ingredients coming from a single place.
How salmonella is transmitted
Non-typhoidal salmonellae are transmitted primarily through ingestion of contaminated foods or drinks or through contact with infected surfaces or objects. In most cases the infection is mild, but in some cases it may require hospitalization, as happened with the three patients hospitalized in Reggio Emilia.
Salmonella is a difficult bacterium to detect in food because it does not change the appearance, smell or taste of food. The most effective weapon remains prevention. As recommended precautions, experts recommend:
