Estonian Health Board: Sprouts and Seeds Increasingly Behind Salmonella Outbreaks
Estonia records about 100–150 salmonella cases annually, with a stable incidence over the past five to six years. Health officials warn that recent outbreaks are increasingly linked to plant-based foods such as sprouts and seeds, and urge strict hygiene practices, especially during summer.
Estonia's Health Board reports that the number of salmonella cases remains stable at roughly 100–150 per year. However, the source of infection is shifting.
Evgenia Epstein, a leading specialist in the infectious disease epidemiology department, explained on Radio 4's program 'Simply Summer' that while salmonella has traditionally been associated with animal products, in recent years outbreaks are increasingly tied to plant-based products—sprouts and seeds. These items can become contaminated with salmonella during processing or packaging. Since they are not heat-treated before consumption, they pose a higher risk.
The incubation period typically does not exceed three days. Symptoms include diarrhea, abdominal pain, high fever, nausea, and vomiting. Rapid dehydration often requires hospitalization. Self-diagnosis is impossible; only a doctor can identify the pathogen, which is crucial for treatment decisions—antibiotics are not used for viral infections but may be necessary for bacterial ones.
To reduce infection risk, the Health Board emphasizes personal and food hygiene: washing hands before cooking, after using the toilet, and after contact with animals; storing and preparing raw and cooked foods separately; and using separate cutting boards and knives for raw meat and ready-to-eat foods. Cooking food thoroughly is essential—salmonella dies at 70–75°C, but the temperature must be reached inside the meat. Epstein stressed that summer increases risk due to picnic season and outdoor cooking.
She recommends transporting food in a cooler bag with ice packs, avoiding leaving food in warm conditions, using separate utensils for raw meat and cooked items, and keeping raw and cooked foods apart even in the refrigerator. These measures minimize the chance of infection.
