The Territorial Delegation of Health and Consumption of the Andalusian Government in Cordoba has initiated an investigation into a possible food poisoning, which has affected 44 people after the consumption of pringá montaditos. Among the cases, the death of one person stands out, although the authorities clarify that it has not yet been confirmed that the cause is directly related to the food involved in the outbreak. Sources of the Board have explained to Europa Press that the facilities of the establishment where the outbreak allegedly originated have been inspected. In addition, food samples have been collected and epidemiological surveys are being carried out on those affected. Of the 44 reported cases, only three people required medical attention, and the tests performed so far (stool cultures and a blood culture of the deceased case) have been negative. According to initial data, the incubation period observed was 12 hours, and all those affected consumed the same food, montadito de pringá, which points to it as the main suspect food. Preliminary analyses point to the possible involvement of E. coli and Clostridium perfringens bacteria, while investigations are being extended to the food handlers, who have not presented symptoms. The Delegation of Health maintains the follow-up actions in the establishment, with the affected persons and with the suspected products, to determine the exact origin of the outbreak and take the necessary measures.
What is ‘pringá’?
The pringá is a traditional dish of Andalusian gastronomy, especially popular in the southern provinces of Spain. It is a preparation consisting of a mixture of shredded meats and fats that are usually taken from the ingredients cooked in the Andalusian stew or “puchero andaluz “. The main components are usually:
- Lean pork or beef.
- White bacon or lard.
- Chorizo.
- Blood sausage.
- Sometimes leftover chicken or ham is included.
Once cooked in the broth of the stew, the ingredients are mixed and crumbled, forming a paste that is generally served spread on bread, especially in the form of montaditos (small sandwiches). It is a very tasty and caloric dish, ideal for sharing as a tapa or main dish in an informal setting. The name pringá comes from the verb pringar, which alludes to dipping the bread in something unctuous or juicy.
