An alarming outbreak of poisoning
A recent public health incident has left more than twenty people with symptoms linked to the ingestion of a traditional dish in a bar in the Raval, in Barcelona. This is an outbreak of salmonella that has affected at least 22 customers of Bar la Ravala last weekend, with symptoms such as vomiting, diarrhea and fever.
Hospitalizations and reactions of those affected
Among those affected, four people, including a minor, have required hospitalization for severe dehydration caused by gastroenteritis. The restaurant has informed the health authorities about the incident, while the customers who ate there have started organizing to deal with the situation.
A support and action group
Those affected have created a WhatsApp group to share their experiences and discuss possible legal action against the restaurant, which will remain open during the ongoing investigation. The Public Health Agency of Barcelona has not confirmed the origin of the poisoning, but the coincidences between the witnesses are disturbing.
Food as a possible cause
Customers have described spending Saturday or Sunday afternoons at the bar, having a variety of omelettes, and shortly thereafter began to develop symptoms. Many of them have been unable to return to work after several days of discomfort. ‘The time I lost in the hospital will not return. It is crucial that the restaurant reviews its protocols to prevent this from happening again’, said one of those affected.
Worrying storage conditions
Some witnesses point out that the trout were at room temperature, a situation that could have compromised their food safety. ‘They served them shortly after heating them in the microwave, but they were not refrigerated’, explained a victim who needed hospitalization.
Hygienic regulations and recommendations
According to the Spanish Consumer Agency, there are several measures that restaurants must follow to prevent salmonella. These include not washing eggs, maintaining strict hygiene standards and serving dishes such as omelets immediately after preparation. Current regulations allow the use of raw eggs, provided they are cooked to safe temperatures.