A multi-country outbreak of Salmonella Stanley infections has been linked to flavoured noodle products, prompting recalls and food safety investigations across Europe.
According to a joint Rapid Outbreak Assessment published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) on 30 June 2026, a total of 106 confirmed cases have been reported between November 2025 and June 2026 across 13 EU/EEA countries and the United Kingdom. The outbreak has primarily affected children and young adults, with at least 49 people requiring hospitalisation.
Cases have been identified in Austria, Czechia, Denmark, Estonia, France, Germany, Hungary, Latvia, Lithuania, the Netherlands, Norway, Poland, Sweden, and the United Kingdom.
Epidemiological investigations found that infected individuals in Denmark, Estonia, Germany, Latvia, and Lithuania had consumed flavoured noodle products from the same brand. Laboratory testing further confirmed the outbreak strain in chicken-flavoured and hot chicken-flavoured noodle products in Germany and Lithuania.
Investigators traced the affected products to the same manufacturer in Ukraine, suggesting a possible common source of contamination at the production facility. However, authorities said additional investigations are underway to determine the exact source, particularly after other Salmonella strains were also detected in products from the same brand.
Food safety authorities in affected countries have initiated product withdrawals and recalls to reduce the risk of further illnesses. Despite these measures, officials warn that additional cases may still occur because the implicated noodle products have a long shelf life and may still be stored in consumers’ homes.
Consumers are advised not to eat any recalled flavoured noodle products and should either return them to the place of purchase or dispose of them safely. Authorities also recommend carefully following the preparation instructions on noodle products and maintaining good food hygiene practices during food preparation.
Public health and food safety authorities continue to investigate the outbreak to identify the precise source of contamination and determine whether one or more ingredients are responsible.