Finland is the latest country to report shigella infection among people returning from Cape Verde.
The Finnish Institute of Health and Welfare (THL) has documented 8 cases of dysentery in November and December 2022 with a history of travel to Cape Verde.
Based on typing, strains in five of these cases match those found in other European countries. Almost all Shigella infections found in Finland originate from abroad.
In 2022, several European countries recorded more cases of travel-related shigellosis than usual. The patient is bound by a trip to Cape Verde.
Associated cases have been reported from the United Kingdom, the Netherlands, France, Germany, Denmark and Portugal.
In Sweden, 30 cases have been confirmed since mid-November. Analysis of the bacterial isolates revealed that some were Shigella sonnei and others Shigella boidi. Infection by various pathogens such as Escherichia coli, Campylobacter, Cryptosporidium, and Giardia has also been pointed out.
The European Center for Disease Control and Prevention (ECDC), together with national authorities, is investigating the source of travel-related dysentery in Cape Verde.
The UK Holidays Claims Office and Hajell Solicitors are representing people with confirmed Shigella infections linked to hotels in Cape Verde. The Holiday Claims Bureau also has a client who contracted salmonella and E. coli after staying at the same hotel.
More than 500 people turned to Irwin Mitchell’s attorneys to investigate illnesses related to travel to Cape Verde. Vacationers stayed in seven hotels in the country. People have tested positive for pathogens such as Salmonella, Campylobacter, Shigella, and E. coli. All were holidays booked through his TUI, a tour operator.
Shigella causes an infection called shigella. Most infected people have diarrhea, fever, and stomach cramps. Symptoms usually begin a few days after infection and last for a week. Travelers can be exposed to germs through contaminated food, water, or surfaces. A person infected with shigella can spread the infection to others over a period of weeks. People wash their hands with soap and water before preparing and eating food to control the pathogen. is needed.
Finally, THL and Ruokavilast (Finnish Food Authority) are helping to organize training courses to investigate food and waterborne disease outbreaks in May and June.
Online sessions are scheduled for May 25-26, and face-to-face training is scheduled for June 6-8 in Tuusula. It consists of lectures and hands-on exercises and is intended for outbreak control groups, food inspectors, doctors and veterinarians.
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