The owner of a burger restaurant linked to a large botulism outbreak in Saudi Arabia in 2024 has gone into liquidation.
The outbreak affected 75 people in Riyadh and one person died. Sick people had consumed mayonnaise at the Hamburgini burger restaurant chain. Foodborne botulism had not been previously reported in Saudi Arabia.
According to the Saudi Food and Drug Authority (SFDA), laboratory tests found Clostridium Botulinum in a sample of BON TUM mayonnaise that came from a supplier and was served at the restaurant.
Distribution of the mayonnaise was halted and it was withdrawn from the market. All remaining stock was destroyed and operations at the producer’s factory were suspended.
A recent judgment issued by a court in Riyadh and announced by a bankruptcy trustee set the opening of the liquidation procedure for Food Basics Trading Company, Hamburgini’s parent company.
It invited creditors to submit their claims within a period not exceeding 90 days from the date of the announcement, which was Aug. 25.
Several studies on the outbreak have been completed. In one, scientists conducted a retrospective analysis of medical records and interviewed patients hospitalized with foodborne botulism. Findings were published in the Journal of Epidemiology and Global Health.
Another study, published in the Saudi Medical Journal, shared details on 13 suspected cases of botulism at Prince Sultan Military Medical city in Riyadh between April 18 and May 5, 2024.
Food industry rule changes
Also in Saudi Arabia, the Ministry of Municipalities and Housing and Saudi Food and Drug Authority have updated food law violations with the aim of enhancing food safety and raising regulatory compliance levels among businesses.
Refreshed classifications focus on standards that consider size of the establishment and the type of economic activity.
The system introduces a phased approach to enforcement; a warning for non-severe violations with a period for rectification, while penalties are applied immediately for severe violations that compromise consumer safety and public health. The Ministry of Municipalities and Housing and SFDA said the control framework was designed to establish a “prevention before penalty” approach.
New elements cover delivery representatives, food traceability, handling food poisoning cases, maintaining records, and ensuring documentation and transparency to protect both the consumer and the establishment.
The Ministry of Municipalities and Housing has also updated rules for central kitchens, as part of efforts to develop the regulatory framework in the food sector.
Requirements include technical and operational controls, such as providing ventilation, cooling, and water drainage systems that meet specifications, ensuring an interior layout that facilitates staff movement and prevents cross-contamination, as well as conducting periodic inspections of preparation, storage, and serving areas to guarantee high levels of hygiene and food safety, especially for high-risk foods.
They also mandate the presence of a certified food safety specialist within the facility.
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