Public health officials in Guatemala issued a warning as 40 people became ill after eating dairy products.
The Ministry of Public Health and Social Assistance reported the food poisoning of 41 people after eating artisanal cheese in the town of Ciudad Vieja, in the department of Sacatepéquez.
The first cases were detected on August 9. People with a history of fresh cheese consumption were treated for abdominal pain, nausea, and vomiting.
Authorities advised locals to avoid consuming dairy products without knowing the origin and to check the product’s label to ensure it is made from pasteurized milk. These preventative steps must be in place at least until investigations are completed to determine the source of the current outbreak to prevent more people from becoming ill.
They also recommended that the public reinforce hygiene practices such as hand washing, proper food preparation, handling and storage, and seek treatment if feeling unwell.
Salmonella warning in Spain
Meanwhile, public health officials in Madrid, Spain, have urged people to be careful with foods that contain eggs so they don’t contract a Salmonella infection.
They said that precautions should be taken in summer to avoid food poisoning from high temperatures. Illness caused by Salmonella is often associated with the use of eggs in products such as tortillas, also known as Spanish tortillas, and mayonnaise.
According to surveillance data, since the beginning of 2022 there have been 10 outbreaks in the region, with 53 people affected and five hospitalized. Most infections have occurred in catering establishments, with seven outbreaks and 39 cases.
Authorities said nearly all of the foods involved were made with eggs, either cooked in items like tortillas or eaten raw in mayonnaise or desserts.
They also said that infections can be avoided with proper hygiene measures, such as hand washing and using clean utensils. The advice includes not washing the eggs and keeping them in the refrigerator.
Tortillas should be fully prepared and cooked, eaten quickly, or stored properly. Mayonnaise should be made with pasteurized eggs, but if raw eggs are used, make them shortly before consumption, store them in the fridge, and don’t keep leftovers.
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