Health authorities investigating the recent Salmonella outbreak in Lamia have identified contaminated chicken products from two additional suppliers, suggesting the source of the outbreak may be broader than initially believed.
According to LamiaReport.gr, laboratory analyses carried out by Greece’s National Public Health Organization (EODY) detected Salmonella in samples collected from two more food establishments inspected over the past 24 hours by Public Health inspectors and the Hellenic Food Authority (EFET).
The latest findings bring the number of suppliers linked to contaminated products to three, while the investigation continues across multiple businesses.
Positive Tests in Chicken Fillets and Souvlaki
Laboratory testing confirmed the presence of Salmonella in chicken fillets and chicken souvlaki served at two separate food establishments, each supplied by different companies.
One case has drawn particular attention. The only customer who became ill after eating at one of the establishments had not ordered chicken. However, inspectors found that raw chicken had been stored alongside other food products, prompting additional sampling. Those chicken samples later tested positive for Salmonella, raising the possibility that cross-contamination may have contributed to the infection.
Investigation far From Over
Authorities are continuing an extensive investigation to determine the full extent of the outbreak.
According to LamiaReport, laboratory results are still pending from inspections at eight food establishments, while products from additional suppliers are also being examined. New samples are expected to be collected from employees as part of the ongoing public health investigation.
The contaminated product batches identified so far are being withdrawn from circulation, while businesses found in violation of food safety regulations may face administrative penalties.
No New Illnesses Reported
Despite the widening investigation, there is some encouraging news.
According to the report, no new cases of illness linked to ready-to-eat meals have been recorded during the past week, suggesting the measures already taken may be helping to contain the outbreak.
Food safety experts also remind consumers that Salmonella is destroyed by proper cooking. Chicken cooked until its internal temperature reaches 74°C (165°F) is considered safe to eat, while temperatures above 65°C maintained for 10 to 15 minutes are also sufficient to eliminate the bacteria.
Public health officials continue to urge careful food handling practices to prevent cross-contamination between raw poultry and ready-to-eat foods.
