A Kaohsiung spring roll vendor who failed to disclose the use of eggs and shredded meat is facing a NT$360,000 fine and possible criminal charges in connection with a food poisoning outbreak that sickened 140 people.
At least 12 of 140 people have tested positive for salmonella, the Kaohsiung City Department of Health said.
The incident first became known on Saturday after a customer posted on social media that six family members had begun to experience stomach pain, diarrhea and other gastrointestinal symptoms within four hours of eating spring rolls from a stall in Zhengyi Market (正義市場) in Lingya District (苓雅).
Photo courtesy of the Kaohsiung Department of Health
This was followed by dozens more reports on Sunday of vomiting and diarrhea among people who had consumed spring rolls from the same vendor, who was subsequently ordered to suspend operations.
The Kaohsiung City Department of Health said that 31 people remained hospitalized as of 4pm yesterday, while 18 were under observation and 91 had been discharged.
The department said the vendor initially said the rolls contained only bean sprouts, cabbage, carrots, sausage, dried tofu, sugar and peanut powder, but investigators later found out that the rolls also included eggs and shredded meat.
Officials said they imposed the NT$360,000 fine due to the vendor’s “lack of cooperation and evasive behavior,” adding that the case has been referred to prosecutors for criminal investigation given the severity of the contraventions.
Prosecutors visited the stall yesterday afternoon to collect evidence and investigate potential contraventions of the Act Governing Food Safety and Sanitation (食品安全衛生管理法), the Kaohsiung District Prosecutors’ Office said.
Affected people are advised to retain medical records and receipts to seek compensation for medical expenses, lost income and emotional distress, it said.
Those unable to reach a settlement can file complaints with the city’s consumer service center via the 1950 hotline, it said.
Linkou Chang Gung Memorial Hospital Clinical Poison Center director Yen Tzung-hai (顏宗海) yesterday said that food should not remain in the “danger zone” — 7°C to 60°C — for more than two hours.
Food already falls within this risky range in room temperature, he said, adding that common bacteria such as Staphylococcus aureus, E coli and salmonella can multiply quickly in these conditions, increasing the risk of food poisoning.
The ingredients in spring rolls — such as cabbage, dried tofu, bean sprouts, radish and peanut powder — should not be left at room temperature for too long, he said.
Ideally, they should be consumed within two hours, otherwise they could cause food poisoning, he said.
Food poisoning symptoms often include acute gastroenteritis such as nausea, vomiting, abdominal pain, diarrhea and high fever, Yen said.
If stored for longer periods, spring rolls should be kept in the refrigerator, he said.
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