-Automatic translation

Testing by Matís identified the same strain in both stool samples from affected children and a ground meat sample used at the preschool. Genetic sequencing confirmed that the infection originated from the same source.

Interviews with parents focused attention on Thursday, October 17, when the children were served various foods, including ground meat, vegetables, lentils, melons, and oatmeal. All food samples tested negative for E. coli except for the ground meat. Notably, some children who did not consume meat also fell ill, possibly through contact with infected children before the preschool closure.

The contaminated ground meat was a mixture of beef and lamb from the supplier Kjarnafæði, which distributes only to larger kitchens, such as restaurants, canteens, and preschools-not directly to the public. When the meat became a suspect, the Food and Safety Authority promptly alerted Kjarnafæði, who contacted all affected parties. It was found that the meat had already been used in those establishments. No additional cases have been reported from these other locations.

E. coli bacteria are a natural part of the gut flora in humans and animals and can spread through water, meat, vegetables, and other foods during production. Most E. coli strains are harmless; however, Shiga toxin-producing E. coli (STEC) carry virulence genes that can cause illness, though pathogenicity varies by strain.

In Iceland, there is no legal requirement for producers to certify all meat as E. coli-free before market distribution. Meat producers are, however, required to minimize contamination risk through rigorous hygiene and proper equipment handling. Testing protocols during the process aim to ensure that practices are adequate. A 2018 screening by the Food and Safety Authority found STEC genes in nearly 30% of lamb samples and 11.5% of beef samples.
Preventing E. coli infections, including STEC from meat, depends on safe meat handling and cooking practices. Investigations revealed that meat handling practices at the preschool were inadequate in this case.

In Iceland, it’s common for beef, lamb, and horse steaks to be served rare, as bacteria remain on the meat surface and are killed during cooking. Ground meat, however, has bacteria distributed throughout during processing, making thorough cooking essential. Hamburgers and similar dishes should be cooked to an internal temperature of at least 75°C to kill E. coli and other pathogens.

Recommended Kitchen Safety Practices:

• Thorough handwashing for food handlers.

• Proper thawing of frozen meat before cooking.

• Refrigerating prepared food at 0–4°C until heated for serving and cooling leftovers promptly.

• Avoiding cross-contamination by separating raw meat from other foods, especially uncooked items like salads.

• Regular cleaning of workspaces and utensils.

The preschool remains closed. Health officials have inspected the facilities, reviewed procedures, and recommended improvements. The preschool has conducted extensive cleaning, disinfected toys and equipment, and will provide pre-prepared food until further notice. The Chief Epidemiologist will advise on a when children can return to school.

The investigation is led by a task force including representatives from the Chief Epidemiologist, the Food and Safety Authority, the Reykjavík Public Health Board, the Department of Microbiology and Virology at Landspitali, Matís, the Capital Area Primary Health Care, and the Children’s Hospital at Landspitali.

The Chief Epidemiologist
The Food and Veterinary Authority
The Reykjavík Public Health Board

For More Information:

• Food Safety Advice (Icelandic)

• Information on E. coli Food Infections (Icelandic)

• Guidelines for Investigating Foodborne Diseases (Icelandic)

• The Food and Safety Authority Report – STEC 2018 (p. 6) (Icelandic)
  

Previous News:

• Status of Food Safety Investigation on E. coli Outbreak Among Children

• Due to E. coli in food (Icelandic)