Category Archives: foodborne outbreak

Matportalen

At the end of July, the Norwegian Food Safety Authority was notified by the Institute of Public Health about a national outbreak of the gastrointestinal bacterium EHEC. Infection was then detected in a small number of people, living in different parts of the country. An outbreak investigation was initiated in collaboration between the Norwegian Food Safety Authority, the Norwegian Institute of Public Health, the Veterinary Institute and municipal chief medical officers.

In the outbreak investigation, the same bacteria that has made people sick has been found in hamburgers. Raw material that was used to make the hamburgers has also been used to make a number of other meat products that have been withdrawn from the market.

– The Norwegian Food Safety Authority always recommends that hamburgers should be thoroughly cooked in order for them to be safe. Also wash hands and equipment after touching both frozen and fresh hamburgers. The bacteria withstand freezing well, says Catherine Signe Svindland, senior adviser in the biological food safety section of the Norwegian Food Safety Authority. 

Also read: Is it risky to eat medium fried hamburgers?

Infection has so far been detected in 20 people. More than half of those infected are children under the age of 13. Seven of the children have developed the serious complication hemolytic uremic syndrome (HUS). Read more about this at the Institute of Public Health: Serious E.coli outbreak is not over

The outbreak investigation is still ongoing. There may be further withdrawals.

Products that have been withdrawn from the market:

• Raw Hamburger Classic frozen 800 g and Big Beef Burger 2 x 180 g are withdrawn from the market due to suspicion of E.coli (EHEC)
• Hamburgers and mincemeat/carbonade dough are withdrawn from the market due to suspicion of E.coli (EHEC)
• Meat dough quick is withdrawn from the market due to suspicion of E.coli (EHEC)

General advice on good kitchen hygiene

• All stuffed foods (minced meat, hamburgers, meatballs, etc.) must be well done or cooked through.  
• Other meat products should be well cooked on the surface.  
• Wash your hands well if you have touched meat and meat products, including frozen ones.  
• Avoid unpasteurized milk and products made from unpasteurized milk.  
• Vegetables to be eaten raw should be rinsed well and dried.  
• Store food at refrigeration temperature (+4°C).  
• Wash hands after using the toilet, after contact with animals and before cooking and eating. EHEC is very easily transmitted between people.  
• Wash knives, cutting blades and kitchen equipment that have been contaminated by raw and frozen ingredients before using the equipment for other food.