Spring Roll Patients Test Positive for Salmonella; Doctor: Eggs Must Be Thoroughly Cleaned and Cooked
In a suspected food poisoning incident linked to a spring roll stall in Kaohsiung's Zhengyi Market, Salmonella has been detected in patients. Doctors suggest that inadequate cleaning and heating of eggs could be the cause and are urging caution. The number of affected patients has reached 140.
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- 📰 Published: April 6, 2026 at 19:48
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The Kaohsiung City Government's Department of Health announced this evening that as of 4:00 PM today, a cumulative total of 140 people have sought medical attention in connection with the suspected food poisoning incident at a spring roll stall in Zhengyi Market, Lingya District. Preliminary test results for 12 patients have all been positive for Salmonella.
According to data from the Ministry of Health and Welfare's Food and Drug Administration (TFDA), Salmonella is widely present in the animal kingdom. The main causes of poisoning are the consumption of contaminated animal products such as livestock meat, poultry, fresh eggs, dairy products, and fish products, or plant-based foods with high protein content like bean paste and soy products.
TFDA data indicates that Salmonella is not heat-resistant and can be killed by heating at 60℃ for 20 minutes. However, it remains a common pathogen in food poisoning incidents and is a primary or secondary cause of food poisoning worldwide. In the European Union region in 2018, the main cause of Salmonella infection was the consumption of "eggs and egg products."
Yang Chen-chang, director of the Department of Occupational Medicine and Clinical Toxicology at Taipei Veterans General Hospital, explained to the media today that, generally, washed and selected eggs are less likely to have Salmonella contamination issues; it is typically bulk eggs that are more prone to this. If they are not cleaned thoroughly, or if the cooking process does not involve complete heating, combined with increased sales during the Qingming Festival, a contamination incident could lead to a large-scale food poisoning event. However, the specific cause of the incident still requires further investigation by relevant authorities.
Symptoms of Salmonella poisoning typically appear within 4 to 48 hours after ingestion. Yang Chen-chang stated that the main symptoms include diarrhea, abdominal pain, nausea, and vomiting, and may also cause fever and dehydration. Treatment primarily involves supportive care. However, if consumed by children, the elderly, or immunocompromised individuals, it could severely lead to bacteremia, requiring antibiotic treatment.
With temperatures gradually warming up across various regions recently, Yang Chen-chang reminded people to consume food as soon as possible after buying or cooking it. After cooking, do not leave food at room temperature for more than 2 hours, as this can easily lead to bacterial proliferation. (Editor: Li Heng-shan)1150406
According to data from the Ministry of Health and Welfare's Food and Drug Administration (TFDA), Salmonella is widely present in the animal kingdom. The main causes of poisoning are the consumption of contaminated animal products such as livestock meat, poultry, fresh eggs, dairy products, and fish products, or plant-based foods with high protein content like bean paste and soy products.
TFDA data indicates that Salmonella is not heat-resistant and can be killed by heating at 60℃ for 20 minutes. However, it remains a common pathogen in food poisoning incidents and is a primary or secondary cause of food poisoning worldwide. In the European Union region in 2018, the main cause of Salmonella infection was the consumption of "eggs and egg products."
Yang Chen-chang, director of the Department of Occupational Medicine and Clinical Toxicology at Taipei Veterans General Hospital, explained to the media today that, generally, washed and selected eggs are less likely to have Salmonella contamination issues; it is typically bulk eggs that are more prone to this. If they are not cleaned thoroughly, or if the cooking process does not involve complete heating, combined with increased sales during the Qingming Festival, a contamination incident could lead to a large-scale food poisoning event. However, the specific cause of the incident still requires further investigation by relevant authorities.
Symptoms of Salmonella poisoning typically appear within 4 to 48 hours after ingestion. Yang Chen-chang stated that the main symptoms include diarrhea, abdominal pain, nausea, and vomiting, and may also cause fever and dehydration. Treatment primarily involves supportive care. However, if consumed by children, the elderly, or immunocompromised individuals, it could severely lead to bacteremia, requiring antibiotic treatment.
With temperatures gradually warming up across various regions recently, Yang Chen-chang reminded people to consume food as soon as possible after buying or cooking it. After cooking, do not leave food at room temperature for more than 2 hours, as this can easily lead to bacterial proliferation. (Editor: Li Heng-shan)1150406