Cases of salmonellosis linked to the consumption of raw or undercooked horse meat

Dozens of cases of salmonellosis linked to ground horse meat consumed raw or undercooked: a look back at the investigations conducted and a reminder of the importance of cooking meat thoroughly, especially ground meat.

Update on detected cases of salmonellosis

Santé publique France investigated two recent salmonellosis outbreaks linked to the consumption of raw or undercooked/rare horse meat that occurred in France during the summer and early fall of 20201:

  • A first outbreak involving 20 cases of salmonellosis caused by the Salmonella Newport bacterium was detected by the National Reference Center (CNR) for Salmonella at the Pasteur Institute in August 2020. The Pasteur Institute performs genomic analyses on all Salmonella strains received from biomedical and hospital laboratories to identify genetically related strains and thus those potentially originating from a common source of contamination. The strains were isolated from patients between July 4, 2020, and August 22, 2020. These 20 patients resided in 7 different regions, with the Hauts-de-France region having the highest number of cases (N=8). They included 12 men and 8 women, aged 19 to 94 years. Nine patients were hospitalized, and 2 deaths were reported.

  • A second outbreak caused by a Salmonella of a different serotype, the monophasic variant of S. Typhimurium (or S.4,5,12:i:), was detected in early fall. To date, 33 cases have been identified by the CNR. In these patients, Salmonella strains were isolated between July 31, 2020, and September 11, 2020. The patients ranged in age from 2 to 84 years; 15 were male and 18 were female. Among the 23 cases interviewed, 3 were hospitalized, and no deaths were reported. These 33 patients resided in 4 different regions, with Hauts-de-France accounting for the highest number of cases (N=25).

For both outbreaks, nearly all patients had eaten raw or undercooked/rare horse meat (particularly in the form of minced or ground meat) purchased at markets or from horse butchers prior to the onset of symptoms.

Measures Taken and Reminder of Good Hygiene Practices in Meat Preparation

The Directorate General for Food (DGAL), in coordination with its departmental directorates (DDPP), conducted traceability investigations into the horse meat consumed by these patients. This meat was imported, but the exact origin of the carcasses could not be determined with certainty.
The retail outlets frequented by the patients interviewed were notified, and best hygiene practices for preparing ground meat were reiterated to them as a precaution. Authorities in certain identified horse meat-producing countries were notified to conduct inspections.

Reminder of Precautionary Measures to Take

Despite all precautions taken during slaughter, butchering, and sale, Santé publique France reminds the public that:

  • raw meat remains at risk of contamination. Indeed, meat and offal—whether from horses, cattle, pigs, or poultry—can be contaminated by bacteria (Salmonella, E. coli, Campylobacter, etc.), viruses (hepatitis E, etc.), or parasites (Trichinella, etc.);

  • meat, particularly ground meat, must be cooked thoroughly to minimize the risk of contamination for the consumer. Vulnerable individuals (very young children, the elderly, or those with compromised immune systems) must be even more cautious, as they are at greater risk of developing severe forms of these diseases, which can lead to hospitalization or even death.

See the DGAL website: https://agriculture.gouv.fr/cas-de-salmonelloses-lies-la-consommation-de-viande-de-cheval-crue

More information on foodborne infectious diseases:

1 The risk of Salmonella associated with the consumption of raw, undercooked, or rare horse meat is well known; the previous outbreak in France occurred in the summer of 2019.