What actually happened to the 4-year-old girl who died after eating Florii fish! DSVSA made the announcement

Reversal of the situation in the case of the 4-year-old girl who died after eating mackerel fish from Florii. The latest analyzes have revealed new information. The Veterinary Sanitary and Food Safety Directorate (DSVSA) Călărași has made the announcement! Why would little Gabriela have died?

What actually happened to the 4-year-old girl from Calarasi?

Little Gabriela felt very sick and died suddenly less than 24 hours after Florii, after eating mackerel fish bought by her grandparents from the local store in the village. The little girl suffered from food poisoning, which was fatal.

What the latest analyzes indicate

The first time, samples were taken from the store where the fish was bought, then from the family’s house in Călărași county. DSVSA Călărași – Veterinary Sanitary and Food Safety Directorate has made public the results of the analyses. At first, it was thought that fish and other foods from the store contain substances dangerous for the body, but the situation is different! Enterobacteriaceae bacteria were found in the girl’s family home, which completely changes the investigation.

Read also: The first results in the case of the 4-year-old girl who died after eating Florii fish. What was in the mackerel

DSVSA made the announcement

“On the samples taken from the grocery store, frozen and small fish, for the determination of food poisoning agents E.coli, Salmonella spp, Listeria monocytogenes, coagulase-positive Staphylococci, Enterobacteriaceae the results are negative.

As for the result of samples taken by DSVSA Călărași inspectors from the prepared food, found at the family’s home on 29.04.2024, the results are negative regarding the detection of E.coli, Salmonella spp, Listeria monocytogenes, coagulase-positive staphylococci.

In the samples taken at the family’s home, from fish and meat prepared at home, bacteria from the Enterobacteriaceae class were identified, above the allowed limit. Frequently, there is an increase in Enterobacteriaceae in the case of improper handling and preparation conditions of food products”, it is stated in the statement given by DSVSA Călărași.