Multi-country outbreak of Salmonella Stanley infections linked to flavoured noodle products

Between November 2025 and June 2026, 106 confirmed cases were reported in 13 European Union/European Economic Area (EU/EEA) countries and the United Kingdom. The outbreak has mainly affected children and young adults, with at least 49 people requiring hospitalisation.  

Cases have been reported in Austria, Czechia, Denmark, Estonia, France, Germany, Hungary, Latvia, Lithuania, the Netherlands, Norway, Poland, Sweden and the United Kingdom.  

Evidence points to flavoured noodle products

Epidemiological investigations have found that cases in Denmark, Estonia, Germany, Latvia and Lithuania had consumed flavoured noodle products from the same brand.  

Microbiological evidence further supports the link, with the outbreak strain being detected in Germany and Lithuania in chicken-flavoured and hot chicken-flavoured noodle products. Investigations have linked the products, which were distributed in several countries, to the same producer in Ukraine. This suggests a possible common source of contamination at production plant level, although further investigation is needed.  

Other strains of Salmonella have been detected in products of the same brand, suggesting that more than one contamination source may be involved.  

Control measures and risks

Food safety authorities in affected countries have implemented control measures, including withdrawals and recalls of the implicated products, which will reduce the likelihood of new infections linked to this outbreak.  

However, the root cause and point (or points) of contamination have not yet been established. It is therefore likely that further cases may occur, particularly because these products have a long shelf life and may remain stored in household kitchens for extended periods.  

Advice to consumers

Consumers should not eat products that are part of the recalls and should return them to the point of sale or discard them.  

Consumers should strictly follow the instructions on the label for products that need further preparation before eating. Good food hygiene during preparation is also important.  

Further investigations

Public health authorities are encouraged to interview any new cases, sequence isolates where possible and share information with ECDC.  

Food safety authorities are encouraged to continue investigating the suspected products as the source of infection and to identify the origin of contamination, including whether it is linked to one or more ingredients.