A Salmonella food poisoning incident recently occurred at a restaurant in Eibar, Gipuzkoa, within the Basque Autonomous Community of Spain. According to a report from the Basque Health Department, the outbreak has affected 29 people, with initial investigations pointing to Spanish omelettes (tortilla de patatas) served by the restaurant on August 9 as the source of infection.
Outbreak Overview and Source Tracing
The Basque health service, Osakidetza, detected a cluster of cases and raised the alarm on August 11. To date, the officially confirmed number of people affected is 29, including 21 cases confirmed as Salmonella infection through microbiological testing and 8 other suspected cases with similar clinical symptoms.
Among all those infected, 25 sought medical attention, with 9 requiring hospitalization due to more severe symptoms. Fortunately, all hospitalized patients have since recovered and been discharged. Investigators have preliminarily identified the Spanish omelettes prepared and sold by the restaurant on August 9 as the vehicle of transmission. Further tracing revealed that the eggs used came from a farm in the Autonomous Community of Aragon.
Official Response and Investigation
Upon receiving the alert, the Epidemiological Surveillance Unit of Gipuzkoa immediately activated its emergency protocol, launching a joint investigation covering epidemiological, food safety, and microbiological aspects. The team interviewed all affected patients to track potential unreported cases and inspected the restaurant and the entire egg supply chain.
As a precautionary measure, between August 11 and 12, health authorities collected samples of finished Spanish omelettes and unused eggs from the restaurant for analysis. All related omelette products on-site were immediately removed from sale and destroyed, while the remaining eggs from the same batch were placed under a precautionary hold.
Pathogen Confirmation and Management Failures
Laboratory tests confirmed that the primary pathogen isolated from patient samples was Salmonella Enteritidis, a common foodborne pathogen.
Meanwhile, during their inspection of the restaurant, health officials identified several serious lapses in its food safety management. Specific issues included: incomplete traceability records for eggs; inadequate cleaning and disinfection procedures for kitchen utensils; finished Spanish omelettes being stored at room temperature for extended periods, creating conditions for bacterial growth; and a failure to implement effective measures to prevent cross-contamination between raw and cooked foods.
Inter-Regional Control and Follow-up Measures
Since the source of the contaminated eggs was traced to the Aragon region, the Basque Health Department has notified the Public Health authorities in Aragon. The latter have initiated inspections and sample analysis at the farm in question and have taken necessary preventive actions to stop the further distribution of this batch of eggs. Authorities have ordered a recall of eggs from the same batch that were delivered to other food establishments to prevent the outbreak from spreading.
