Authorities in Lamia are on alert again after Greece’s public health agency (EODY) detected salmonella bacteria in two more product batches from local shops. Public health inspectors and the food safety agency EFET carried out checks over the past 24 hours, prompting an intensified health-authority response. According to LamiaReport, salmonella was found in products supplied to Lamia by two new suppliers, in addition to the original one already identified and under inspection by veterinary services at its production site. Authorities are now looking more broadly at the products’ distribution network.
Positive samples came from chicken fillet and souvlaki, sourced from two different restaurants with two different suppliers. Adding to the complexity, at the second restaurant, the one person who showed salmonella symptoms hadn’t actually eaten chicken. However, inspectors found the products had been stored together, which led them to test samples that ultimately came back positive.
Checks are continuing, with three different suppliers now under investigation and more potentially emerging in the coming hours. Per LamiaReport, results are still pending from EODY testing at eight shops, with products from other companies also being examined. New samples will be taken from staff as well, while the affected batches are being recalled and fines are expected under existing regulations.
On a positive note, experts say no new illness cases tied to consuming ready meals have been reported in the past week. They note that proper cooking neutralizes salmonella once meat’s internal temperature exceeds 65°C for 10-15 minutes; at 74°C, considered the safe threshold for all foods, the bacteria is destroyed within seconds. Experts advise caution since home thermometers can be off by 2-3 degrees, and recommend keeping food at cooking temperature for an extra 2-3 minutes to ensure the bacteria is fully eliminated.
