Spring Roll Patients Test Positive for Salmonella; Doctor: Eggs Must Be Cleaned and Fully Cooked
140 people sought medical attention for suspected food poisoning from a spring roll stall in Kaohsiung, with 12 testing positive for Salmonella. The Taiwan Food and Drug Administration states Salmonella is not heat-resistant and can be killed by heating at 60℃ for 20 minutes. Dr. Yang Chen-chang of Taipei Veterans General Hospital advised that bulk eggs are more prone to Salmonella contamination and require thorough cooking.
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The Kaohsiung City Health Bureau announced this evening that as of 4 PM today, a suspected food poisoning incident involving a spring roll stall in Zhengyi Market, Lingya District, has led to 140 people seeking medical attention. Preliminary test results for 12 patients were positive for Salmonella.
According to data from the Taiwan Food and Drug Administration (TFDA) under the Ministry of Health and Welfare, Salmonella is widely present in the animal kingdom. The main causes of poisoning are consuming contaminated animal products such as livestock meat, poultry meat, fresh eggs, dairy products, and processed fish products, or high-protein plant-based foods like bean paste and soy products.
The 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, being a primary or secondary cause worldwide. In the EU region in 2018, the main cause of Salmonella infections was the consumption of "eggs and egg products."
Dr. 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, while bulk eggs are more susceptible. If not cleaned properly or cooked thoroughly, especially during the Qingming Festival when sales are high, contamination can lead to large-scale food poisoning incidents. However, the detailed cause of the incident still requires further clarification by relevant authorities.
Symptoms of Salmonella infection typically appear within 4 to 48 hours after ingestion. Dr. Yang said the main symptoms include diarrhea, abdominal pain, nausea, and vomiting, and may also cause fever and dehydration. Treatment is primarily supportive therapy. However, if consumed by children, the elderly, or immunocompromised individuals, it can lead to bacteremia, requiring antibiotic treatment.
With temperatures rising recently, Dr. Yang reminded the public to consume food as soon as possible after purchasing or cooking. Cooked food should not be left at room temperature for more than 2 hours, as this can facilitate bacterial growth. (Edited by Lee Heng-shan) 1150406
According to data from the Taiwan Food and Drug Administration (TFDA) under the Ministry of Health and Welfare, Salmonella is widely present in the animal kingdom. The main causes of poisoning are consuming contaminated animal products such as livestock meat, poultry meat, fresh eggs, dairy products, and processed fish products, or high-protein plant-based foods like bean paste and soy products.
The 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, being a primary or secondary cause worldwide. In the EU region in 2018, the main cause of Salmonella infections was the consumption of "eggs and egg products."
Dr. 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, while bulk eggs are more susceptible. If not cleaned properly or cooked thoroughly, especially during the Qingming Festival when sales are high, contamination can lead to large-scale food poisoning incidents. However, the detailed cause of the incident still requires further clarification by relevant authorities.
Symptoms of Salmonella infection typically appear within 4 to 48 hours after ingestion. Dr. Yang said the main symptoms include diarrhea, abdominal pain, nausea, and vomiting, and may also cause fever and dehydration. Treatment is primarily supportive therapy. However, if consumed by children, the elderly, or immunocompromised individuals, it can lead to bacteremia, requiring antibiotic treatment.
With temperatures rising recently, Dr. Yang reminded the public to consume food as soon as possible after purchasing or cooking. Cooked food should not be left at room temperature for more than 2 hours, as this can facilitate bacterial growth. (Edited by Lee Heng-shan) 1150406
FAQ
What are the main causes of Salmonella food poisoning?
The main causes of poisoning are consuming contaminated animal products such as livestock meat, poultry meat, fresh eggs, dairy products, and processed fish products, or high-protein plant-based foods like bean paste and soy products.
How can Salmonella be killed?
Salmonella is not heat-resistant and can be killed by heating at 60℃ for 20 minutes.