Food safety authority issues emergency control order after investigating mass food poisoning incident

Updated at 2:20pm with Superintendence of public health and food safety authority statement

An emergency control order has been issued after the food safety authority's investigation into a mass food poisoning among a group of employees who fell ill after eating lunch served at their workplace on 25 June.

A total of 19 people were assessed at the Accident and Emergency Department, two of whom required hospital admission. All those affected received prompt medical care and are reported to be in stable condition.

"The public health authorities reassure the public that all necessary precautions and control measures are being undertaken to safeguard public health," the authorities said in a statement.

MaltaToday reported on Thursday evening that hospital emergency departments saw a sudden influx of patients with symptoms consistent with food poisoning. The incident happened at St Julian's, with ambulances seen arriving at the Portomaso complex, and the food had been supplied by a caterer at a workplace event. 

A Health Ministry spokesperson initially confirmed that 18 patients had been admitted to Mater Dei Hospital, most with mild symptoms, with at least two held overnight for observation.

On notification of the incident, the public health authorities immediately began an epidemiological investigation to identify the source and extent of the outbreak. 

At the same time, the Food Safety and Security Authority launched an urgent investigation into the food served, including the collection and analysis of food and environmental samples to trace the source of the contamination. 

As a precaution, and in line with the Food Safety and Security Act, the Authority issued an Emergency Control Order, and the kitchen facilities have been closed pending further investigation and the implementation of corrective measures.

The competent authorities said they were working closely together to determine the cause of the outbreak and to ensure all necessary measures were taken to reduce any potential risk to public health.

Members of the public were also reminded of the importance of good food hygiene practices, particularly during hot weather. 

Food should be stored, handled, prepared and cooked safely to reduce the risk of foodborne illness, with particular attention paid to maintaining proper refrigeration temperatures, avoiding cross-contamination between raw and cooked foods, and ensuring food is thoroughly cooked.