Health authorities in Nakhchivan, Azerbaijan have identified the source of a mass food poisoning incident that affected 17 people who consumed doner kebab from a local restaurant.
Response and Medical Treatment
The Nakhchivan Infectious Diseases Center Public Hospital alerted the Nakhchivan Autonomous Republic Food Safety Agency after patients began arriving with food poisoning symptoms on June 9. An infectious disease specialist at the center, reported that all 17 people were admitted to the Emergency Medical Department with confirmed food poisoning diagnoses.
Among the affected individuals, nine were minors. Most patients arrived in moderate to serious condition, while two cases were classified as severe. Following symptomatic treatment and close monitoring, all patients made full recoveries and were subsequently discharged from the hospital.
Those affected came from multiple family groups, with three people from separate families, five from one family, four from another, and three from a third family. Medical officials indicated that the actual number of poisoning cases may exceed the reported figure, as additional individuals sought treatment through emergency services.
Investigation Findings
The Head of the Food Chain Control Department of the Food Safety Agency, detailed the investigation process during interviews with journalists. Agency staff immediately restricted the doner shop’s operations and collected samples for laboratory analysis at the Nakhchivan Food Safety Institute.
The investigation revealed multiple contributing factors to the contamination incident. Seasonal conditions may have played a role, along with significant violations in product storage and handling procedures. Investigators collected samples throughout the food chain, including raw doner storage facilities, processing areas, and products intended for thermal processing.
Temperature and Hygiene Violations
Laboratory testing focused on various components of the doner preparation process, including sauces, ketchups, and mayonnaises used in the dishes. Officials discovered improper storage temperatures and hygiene rule violations for condiments, which contributed to the contamination.
Officials emphasized that normative legal acts exist governing these products, specifying required temperature compliance. The investigation demonstrated that failure to maintain proper storage temperatures for mayonnaise, ketchup, and other sauces ultimately led to the food safety incident.
Recurring Safety Concerns
This incident represents the second mass food poisoning case involving doner kebab in Nakhchivan within a 20-day period. On May 21, seven people experienced food poisoning after consuming doner from another establishment. Another six were poisoned at a similar restaurant in March.
The Food Safety Agency continues its investigation into both incidents, with officials promising to communicate detailed results to the public once analysis is complete. The agency has implemented immediate measures to prevent similar occurrences while conducting comprehensive reviews of food handling practices across local establishments.
Authorities maintain that public safety remains their primary concern as investigations proceed and regulatory oversight intensifies.
