Dangerous Food Products Detected: Operation of 'Julius' Food Point Suspended

The Food Safety Inspection Authority of Armenia received a notification on February 8 from the National Center for Disease Control and Prevention under the Ministry of Health regarding a case of acute intestinal infection initially diagnosed in two individuals who were transferred to the 'Mikayelian Surgical Institute' LLC. The two had consumed salmon waffles and salmon spaghetti at the 'Julius' public catering establishment owned by 'Mint' LLC (Yerevan, Pushkin 39) the previous day.

In the following days, 10 more individuals who dined at the same food point sought medical help, 9 of whom were hospitalized. Among the 12 patients, 9 tested positive for salmonella.

On the same day, February 8, based on an inspection order, inspectors from the Yerevan center of the Food Safety Inspection Authority collected samples from the salmon fish, egg sauce, and eggs present at the public catering point and sent them for laboratory examination. It was found that the 'Marinated Salmon Fish' was contaminated with coliform group bacteria and pathogenic salmonella, while the 'Hovandez Sauce' did not meet the requirements established by the technical regulations of the Eurasian Economic Union, showing indicators of mesophilic aerobes, facultative anaerobes, coliform bacteria, and Proteus species bacteria.

Results from the bacteriological examination of swabs taken from the employees of the 'Julius' restaurant revealed that three staff members (a cook, a waiter, and a dish washer) were found to be positive for Salmonella enteriditis, and one had the DNA of salmonella group bacteria.

A bacteriological examination of 30 samples taken from environmental surfaces found coliform group bacteria in 5 of them.

As a result, the head of the inspection body decided to suspend the operation of the 'Julius' public catering point. According to Article 25 of the Law on Food Safety Control in Armenia, the operation of the economic entity or individual functions may be suspended upon the inspector's conclusion and laboratory research results when dangerous food products are detected during production or processing.