Salmonellosis: recall of Kinder chocolates, which ones?

[Mis à jour le 5 avril 2022 à 10h06] 15 cases of salmonellosis have been detected in Franceannouncement Public Health France in an April 4 statement. Following investigations carried out by the Belgian health authorities, together with their European and particularly French counterparts, Ferrero is recalling several products from the Kinder range:

• Kinder Surprise 20g (by one, by three, by four and by six) and 100g with expiry dates between the end of June 2022 and the end of October 2022
• Kinder Schoko-Vouchers with expiry dates between the end of April and the end of August 2022
• Kinder Mini Eggs with expiry dates between the end of April and the end of August
• Kinder Happy Moments, Kinder Mix : 193g, Basket 150g, Plush 133g, Bucket 198g, with expiry dates at the end of August 2022.

These recalls follow a salmonellosis epidemic in several European countries. The French health authorities have thus been informed by the National Reference Center for Salmonella of the Institut Pasteur of the occurrence in France of 21 cases of salmonellosis distributed throughout the territory (including 15 patients who have been questioned for the moment). . Eight of them were hospitalized and have all returned home. I’median age of cases is 4 years. These products are all manufactured in the same factory in Arlon, in Belgium. Provided with a photo of the packaging with the product references (Best Before Date, barcode number), consumers can call the phone number provided by the company for a refund (0800653653) or contact her at the following address: [email protected]. Eating certain foods raw or undercooked can cause salmonellosisa food-borne infection characterized by gastrointestinal disorders such as diarrhea, vomiting, stomach pain and sometimes fever.

Definition: what is salmonella and salmonellosis?

Salmonella (or Salmonella) is a bacterium that causes salmonellosis and typhoid and paratyphoid fever. Salmonella are bacteria that accumulate in the digestive system and can lead, for the most part, to generalized infections, or sepsis. Salmonella is one of the main causes of diarrheal disease worldwide. The number of salmonellosis tends to increase in industrialized countries. It is estimated that 15% of Salmonella are imported into Europe following trips to Africa or Asia. Note that 90% of reptiles, birds and pets carry Salmonella and can transmit it to their owner. As for Salmonella responsible for typhoid and paratyphoid fever, 17 million infections are recorded each year in the world, this time especially in poor countries.

Salmonellosis refers to all infectious diseases caused by a bacterium of the genus Salmonella. Most cases of salmonellosis are mild, but sometimes the disease is life-threatening. The severity of illness depends on host factors and the Salmonella serotype.

What are the types of salmonella?

Salmonella is a genus of gram-negative bacilli belonging to the Enterobacteriaceae family. In two species, Salmonella bongori and Salmonella enterica, more than 2500 different serotypes have been identified. They are ubiquitous and resistant bacteria, which can survive for several weeks in a dry environment and several months in water. Among them, Salmonella typhi and Salmonella paratyphi are responsible for typhoid fever.

Salmonella are found in most domestic and wild animals. They are present in animals intended for human consumption such as poultry, pigs and cattle, but also in pets, cats, dogs, birds and reptiles, such as turtles. Salmonella can pass through the entire food chain, from animal feed, in primary production and back up the entire chain to households, catering services and institutions. Humans generally contract salmonellosis by consuming contaminated food of animal origin (mainly eggs, meat, poultry and milk), but also raw vegetables or some soiled vegetables (cucumbers, salads, etc.) or untreated water. Cases also occur in humans through contact with infected animals, especially pets. Often these animals show no signs of illness.

What is the incubation period?

the incubation time is 6 to 72 hours (usually 12 to 36 hours) after Salmonella ingestion, andcondition lasts 2 to 7 days.

What are the symptoms of salmonellosis?

Salmonellosis is usually characterized by:

• sudden appearance of fever,
• from abdominal pain,
• of the diarrhea,
• nausea and sometimes vomiting.

Symptoms are generally relatively mild and, in the majority of cases, patients recover without special treatment. In some cases, however, especially in very young children and the elderly, the associated dehydration can become severe and life-threatening.

What is the cause of salmonellosis?

Salmonellosis is an infection always caused by the ingestion of salmonella, particularly the consumption of contaminated foods such as eggs, red meats, poultry, seafood…

Who are the people most at risk?

Salmonellosis can affect the entire population. However, she can affect babies more severelyyoung children, pregnant women, the elderly, people with health problems or immunocompromised.

To make the diagnosis, the indication of a recent trip to tropical countries or those of North Africa can be evocative. It is advisable to preferably consult the attending physician, an emergency or infectiology service.

• A blood test with a study of the markers of the infection will almost always find an increase in C-reactive protein (CRP) in isolation. A blood culture, or blood culture, makes it possible to find the germ in question.
• Coproculture is the most effective method for diagnosing salmonellosis corresponding to the “gastroenteritis” type.
• A serology still carried out on a blood sample is also an argument, particularly in the context of suspected salmonellosis corresponding to the typhoid or paratyphoid type.

The following serology results indicate a recent or old infection:

• Type O antibodies: they occur around the 8th day of illness and disappear in 2 to 3 months. If the titre is >100, they indicate a recent infection.
• H-type antibodies: they appear around the 10-12th day and persist for several years. Their level is higher than that of type O antibodies during the status period.

The presence of type O antibodies, without type H antibodies indicates a recent infection. A high level of O and H antibodies shows an ongoing infection. An isolated elevation of type H antibodies means very old salmonellosis.

“In all cases, salmonellosis requires medical advice. A fortiori, typhoid and paratyphoid fevers require rapid medical treatment” says Dr. Claire Lewandowski, specializing in general medicine. A antibiotic therapy Routine is not recommended for mild or moderate forms in otherwise healthy subjects to avoid selecting resistant strains. Only infants, the elderly, pregnant women and immunocompromised patients may need to receive antibiotic therapy. We also administer antimicrobials if the infection spreads from the intestines to other parts of the body. In the most serious cases, a supply of electrolytes (to replace, for example, sodium, potassium and chloride ions, lost following vomiting and diarrhoea) and a rehydration intravenous are prescribed during hospitalization.

At the same time, the patient must be isolated to prevent transmission and relatives should be screened and treated if necessary. A control of blood cultures is necessary at the end of treatment to ensure healing. In addition, reporting the disease to the Regional Health Agency is mandatory.

• Natural remedies

A decoction of Guava Leaves can be used as a natural remedy in the treatment of gastrointestinal symptoms, to be used only after the agreement of your doctor. The consumption of vegetable activated charcoal, blond psyllium, or probiotics can also be used in case of diarrhea, as can homeopathy: Arsenicum album 15 CH, Phosphorus 15 CH and Veratrum album 7 CH.

• Foods to favor and to avoid

To help restore intestinal transit, it is advisable to avoid consuming milk, green vegetables and fruits, but to favor rice, ham, meat, fish, bananas, apples, quince, or blueberries and drink water and rehydration solutions.

To avoid being affected by salmonella, untreated water and questionable foods should not be consumed, especially in risk areas. The French Institute for Public Health Monitoring verifies the correct conditions for preparing and storing food. To avoid contamination, the WHO advises to:

• Make sure food is properly cooked and still hot when served.
• Avoid raw milk and raw milk products. Drink only pasteurized or boiled milk.
• Avoid ice unless it has been prepared from safe water.
• When the safety of drinking water is questionable, it should be boiled or, if this is not possible, disinfected with a reliable slow-release disinfectant (usually available in pharmacies).
• Wash hands thoroughly and frequently with soap, especially after contact with livestock or pets or after using the toilet.
• Carefully wash fruits and vegetables, especially if they are to be eaten raw. Whenever possible, fruits and vegetables should be peeled.
• Clean the refrigerator regularly.
• Contact between infants/toddlers and pets (cats, dogs, turtles, etc.) requires careful supervision. In addition, a preventive vaccine exists, which protects against some of these germs for three years. It is recommended for travel in certain areas of the world.

Thanks to Dr Claire Lewandowski for her medical validation.