Fungi, yeasts, and Escherichia coli were detected in food consumed by employees of Konecta Madagascar, who were affected by a mass food poisoning incident on October 8. The exact origin remains to be determined.
The Food Quality and Sanitary Standards Control Authority (ACSSQDA) released the results of analyses conducted following the mass food poisoning on Tuesday, October 13. The incident affected employees at the Konecta Madagascar sites in Ivandry and Ambohimangakely. Anomalies in food storage conditions were also noted.
Analyses revealed the presence of fungi and yeasts in fruit salads, while Escherichia coli was found in leftover cooked meals, including rice, cabbage achard, and strawberries. Inspectors also noted irregularities regarding food storage temperatures.
While these results highlight sanitary anomalies, the presence of these microorganisms alone is not sufficient to definitively establish them as the direct cause of the poisoning. Improper storage temperatures can promote the growth of certain microorganisms, and hygiene rules must be strictly followed during preparation, handling, and storage.
The incident occurred on Thursday, October 8. According to the latest report, 292 people received medical care. Five patients remain hospitalized, while 287 have returned home. No deaths or complications have been reported.
Following the incident, Konecta suspended its catering provider and closed the affected canteens. The company has committed to covering the medical and transport expenses for the affected employees and has initiated cleaning and disinfection operations at its premises.
Captured & Published at: 2026-10-14 06:23:34 (Madagascar Local Time EAT)
Original Source: https://www.lexpress.mg/2026/10/intoxication-alimentaire-les-soupcons.html