Jul 24, 2026 - Foods
NewFindingsOnSalmonellaOutbreakDueToInstantNoodleProducts
EFSA and ECDC published new findings in early July 2026 regarding a cross-border outbreak of Salmonella Stanley. The investigations link the illnesses to spiced instant noodle products. Germany is also affected.
Between November 2025 and June 2026, a total of 106 confirmed cases of illness were registered in 13 EU and EEA states as well as in the United Kingdom. 14 cases were from Germany. At least 49 individuals required hospitalization. Children and young adults were particularly affected.
Instant noodle products as a likely source of infection
According to current findings, spiced instant noodle products of a certain brand are considered the most likely source of infection. Several infected individuals in Denmark, Estonia, Germany, Latvia, and Lithuania reported consuming these products.
Additionally, the outbreak strain Salmonella Stanley ST2045 was detected in chicken-flavored instant noodles in Germany. The pathogen was also found in a product of the same brand in Lithuania. The affected products came from the same manufacturer in Ukraine.
Whole genome sequencing demonstrated a close genetic match between the pathogens found in the tested foods and the isolates from the infected individuals. The microbiological and epidemiological results support the suspicion that the instant noodle products have caused the infection events.
Cause of contamination not yet clarified
Where and how the products were contaminated has not yet been conclusively determined. Investigations at the Ukrainian manufacturer found no Salmonella in the chicken flavor used. Therefore, authorities continue to examine whether the contamination could be related to individual ingredients, the production environment, or cross-contamination.
Furthermore, additional Salmonella serovars, including Salmonella Richmond, Salmonella Newport, and Salmonella Senftenberg, have been detected in various products from the same manufacturer. This could indicate different sources of contamination and is the subject of further investigation.
Recalls and withdrawals in several countries have significantly reduced the risk of new illnesses. However, since the products have a long shelf life and may still be stored in households, further infections cannot be entirely ruled out.
The case shows that even dry and long-lasting foods can be contaminated with pathogens. Risk-oriented raw material and product controls, careful supplier qualification, as well as effective hygiene and environmental monitoring are therefore essential components of operational food safety.
The BAV Institute supports companies with microbiological testing of food, surfaces, and water, hygiene and environmental monitoring, as well as practical hygiene training. This way, hygienic vulnerabilities can be identified early, and microbiological risks can be specifically minimized. Our customer service representatives are happy to assist with any questions.
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