At least 250 people have fallen sick at a school in the Czech Republic after eating in the cafeteria.
The Prague Public Health Authority said the use of eggs past their shelf-life date and a likely failure to follow proper cooking procedures are factors behind the Salmonella outbreak.
There are 250 sick individuals, including 10 adults, at Masaryk Elementary School in Újezd nad Lesy, Prague. Those infected are suffering from gastrointestinal issues, cramps, and fever. Completed questionnaires show that cases ate a spaghetti dish before getting sick.
Prague public health officials received reports of gastrointestinal symptoms earlier this week among people who had spaghetti carbonara from the cafeteria.
Eggs almost a week out of date
Laboratory tests confirmed the presence of Salmonella in 18 people. More than 40 people have been hospitalized.
It was not possible to collect egg samples directly from the school kitchen because they had already been used. Health officials are tracing the specific batch to the supplier’s facility with help from other regulatory bodies.
Findings by inspectors revealed that eggs used in the spaghetti meal had a best-before date of Sept. 15, yet staff processed them in the kitchen on Sept. 21.
Vladimír Možíšek, director at the Prague Public Health Authority, said the lab results had helped focus the investigation.
“We greatly appreciate the responsible action taken by the principal, who arranged for a company to sanitize the cafeteria and kitchen areas and temporarily closed the school,” he said.
A health check of kitchen staff revealed that none of them are currently reporting any symptoms. An onsite inspection involved collecting samples of ingredients and reviewing food preparation schedules and procedures.
Administrative proceedings will be opened against the foodservice operator once the inspection process is concluded.
Preventive cleaning and disinfection of the premises were carried out before the school opened on September 22.
Epidemiologists urged families to strictly observe enhanced hygiene measures – particularly frequent handwashing with warm water and soap – to prevent the transmission of the infection among household members.