In Slovakia, seven people fell ill after eating cheese produced at an unregistered business.
The sick people were infected with Salmonella Schleissheim and some of them were hospitalized.
The Regional Veterinary and Food Authority (RVPS) of Liptovský Mikuláš received a complaint from the Regional Public Health Authority (RÚVZ) in the same region. The incident was reported by the Slovak National Veterinary and Food Authority (ŠVPS SR).
Patients consumed products from surgeries about which RVPS had no information. It was not approved and there was no registered sheep farming on site.
test results
Investigators traveled to locations in difficult-to-access forest environments. The owner sold a variety of fresh and smoked cheese products to officials. He was later informed that it was a test. The visit revealed that the items were produced and stored under inadequate sanitary conditions in wooden warehouses.
Investigators found cheese stored in old closets meant to store clothes, smoked cheese in plastic shopping bags and products stored at nearly 23°C (73.4°F) without protection from insects and other pests. Tools and equipment were also dirty and inadequate. The curd used in cheese making was dried on racks and a nearby stream was used as a water source.
The owner wore gloves when cutting the cheese, but authorities said this was to protect his hands from getting dirty rather than to ensure food hygiene.
The inspector took samples from the product for microbiological testing. The remaining product was discarded to protect consumer health. Salmonella and high levels of coagulase-positive staphylococci were detected in the cheese.
RVPS banned production and marketing of products on site and conducted health screenings of owners to rule out Salmonella carrier status. The owner will be suspended from business and fined.
Authorities have warned that buying food, especially animal products, from illegal businesses could pose a major health risk. The public was encouraged to pay attention to cleanliness and hygiene conditions, product storage methods, food handling, and availability of origin and approval information.
Consumers can determine whether a product has been produced on an approved sheep farm under veterinary control by searching for a facility in the list of approved sites on the ŠVPS SR website or by checking the product’s identification mark.
