Over 600 individuals have fallen victim to a suspected outbreak of food poisoning across multiple schools within the Finnish city of Mikkeli.
During the previous week, administrative authorities from Mikkeli initiated an inquiry by dispatching a comprehensive questionnaire to both parents of students and school staff. The questionnaire aimed to elicit information about symptoms experienced in connection with school meals on August 16. Up until Monday morning, responses were gathered from nearly 3,800 parents and 350 personnel.
The impact of the outbreak has reached all schools in Mikkeli, as each institution has recorded a number of affected individuals. To unravel the origins of this unsettling event, a collaborative investigation is being conducted with the involvement of the Finnish Food Authority (Ruokavirasto) and the National Institute of Health and Welfare (THL).
Critical samples extracted from various food products and raw materials are presently undergoing rigorous examination to ascertain the underlying cause of the epidemic. Anticipated this week are the results of laboratory analyses, which are expected to shed light on the source of the outbreak.
Although most afflicted individuals exhibited relatively mild symptoms, these have subsided for the majority, with no instances of severe illness having been reported to authorities thus far.
The timing of symptom onset among approximately 50 percent of students occurred within an hour after consuming meals, while 75 percent reported symptoms within a six-hour timeframe. Notably, about 16 percent experienced symptoms a full 12 hours post-meal. Predominant symptoms included abdominal pain, nausea, headache, vomiting, diarrhea, fever, as well as muscle and joint discomfort. A small fraction of individuals also reported blood in their stool.
Staff members who fell ill reported similar symptoms, encompassing stomach pain, nausea, headache, diarrhea, vomiting, fever, and joint pain. An isolated case of blood in the stool was reported.
Preliminary findings suggest that vegetable tortillas could be the originating source of the outbreak, given that instances of sickness have emerged across all schools where this food item was available. Several students expressed dissatisfaction with the tortillas, likening their taste to that of soap or detergent.
Uniformly sourced from a single provider, the tortillas were distributed to all kitchens. However, it is noteworthy that vegetable fillings were prepared in four distinct kitchen facilities.
As investigations continue, authorities remain committed to identifying the root cause of the outbreak and ensuring the safety and health of the school community.
