The Casa Dani restaurant, which had to stop all its activity two months ago due to an outbreak of salmonellosis that affected 157 people, will reopen its three locations in the Mercado de la Paz this Monday, while its restaurant on Calle Lagasca remains closed , its store in the San Leopoldo Market and its home delivery service.
The Casa Dani restaurant, located in the Salamanca district, with more than three decades in Madrid and known for its potato omelette, closed all its premises on the last weekend of January after the infections that occurred in the establishment on the 25th and 26th from January.
The number of people affected by the outbreak rose to 157, of which 16 required hospital admission.
“After two months in which we have taken the opportunity to make improvements in our establishments, both functional and structural, we return with the illusion of the first day,” announces Casa Dani in a statement, where it says that all its stores will be operational “imminently” .
The restaurant also appreciates “the innumerable signs of support and affection” shown by customers and suppliers.
The main hypothesis is that the origin of the salmonellosis outbreak was in several workers who, without knowing it, were carriers of salmonella, according to studies carried out by Madrid Salud.
As a condition for the reopening, the company had to draw up a self-monitoring protocol that includes the indications of the Madrid Salud municipal body both in relation to hygiene measures for workers and food handling.
The Casa Dani salmonellosis outbreak put the debate on how the tortilla should be cooked once again on the table. Eggs are one of the foods most prone to this bacterium, which is why food safety experts recommend cooking them at temperatures above 75 °C to kill them. If the yolk is not cooked, we know for sure that the appropriate degrees have not been reached.
In fact, the law only allows restaurants to use eggs in their preparations if they are cooked to this temperature, a rule that is not always respected.
