Salmonella cases rise again with small cafes, restaurants and takeaways to blame for growing outbreak of deadly infections
More than 20 new salmonella infections have been identified in the last week amid three major outbreaks linked to imported eggs, health officials have said.
The UK Health Security Agency (UKHSA) has today confirmed a total of 549 cases of the life-threatening bacterial infection – a jump from 528 last Thursday.
Some 322 infections have been recorded in the current outbreak, up from 305 this time last week, and one person has died.
Another death has been recorded in a cluster with 41 cases, while the remaining 186 infections have been linked to a third spread.
Investigations are ongoing but health chiefs believe imported eggs are the likely culprit.
British cases have been linked to eating out at ‘small cafes, restaurants and takeaway businesses’, according to the UKHSA.
Officials say there is no evidence that eggs produced in the UK pose any threat.
Food safety chiefs have urged Britons to avoid ‘raw or lightly cooked egg’ products such as mousses, mayonnaise or hollandaise sauce.
More than 20 new cases of salmonella have been identified in the last week amid three major outbreaks linked to imported eggs, health officials have said
Vulnerable groups – including over-65s, pregnant women and under-fives – are also advised to avoid runny eggs when eating out.
This is because people cafes, restaurants and takeaway businesses may be more likely to use imported eggs.
As public health officials rush to identify the source of the eggs causing the spread in Britain, cases of salmonella have also been reported across Europe.
This includes in Austria, Belgium, Denmark, France, Germany and the Netherlands.
Experts told the Daily Mail last week, when the official number of cases jumped by 50 in the UK, that the true rate of infections is likely significantly higher.
Paul Wigley, a professor in animal microbial ecosystems at University of Bristol, said: ‘It could be 1,500 to 2,000 or so. I wouldn’t be surprised if it’s up around the 2,000 mark.
‘In fact, I wouldn’t be shocked if it’s much higher than that. But around 1,500 to 2,000 cases is what I would be expecting.’
There are around 10,000 lab-confirmed cases of salmonella in the UK every year.
However, Food Standards Agency (FSA) chiefs believe the true number may be around 32,000.
Professor Wigley said this is because hundreds of patients may have milder forms of the disease without severe symptoms such as prolonged diarrhoea.
They are unlikely to seek medical help, so may not be analysed and later confirmed as an official case.
While salmonella – caused by bacteria entering the body – can be deadly, some people with stronger immune systems can shake it off within around a week.
‘Most people are just going to say, I’m not that ill, I’m not well, but I’ll ride it out,’ Prof Wigley explained.
He did warn, however, that even these people may experience ‘uncomfortable and nasty’ symptoms.
While milder signs include stomach cramps, prolonged bouts of diarrhoea can lead to severe dehydration.
Other more dangerous reactions include blood poisoning, organ failure and death.
Salmonella is typically caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables and unpasteurised dairy products.
Those most at risk of fatal complications include infants, pregnant women, the elderly and those with weakened immune systems.
Prof Wigley’s comments come after Dr Damien Tully, from the Medical Research Council, said the number of confirmed cases is ‘likely to be just the tip of the iceberg’.
He added: ‘Many salmonella infections cause relatively short-lived gastrointestinal illness and people may recover without ever being tested, meaning the true number of infections associated with an outbreak can be considerably higher than the number identified through laboratory surveillance.’
It’s understood health chiefs are aware that there are likely to be more infections than officially reported.
Hannah Charles, the UKHSA’s lead epidemiologist at UKHSA, said today that the risk to the public ‘remains low’.
‘We continue to work closely with the Food Standards Agency and other public health partners to investigate these Salmonella clusters,’ she said.
‘Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing. We will continue to follow up cases and investigate any further common sources if they come to light.’
Professor Ian Young, chief scientific adviser for the FSA, added: ‘As with any foodborne illness, good hygiene remains your best protection: store and cook food according to the packet instructions, wash your hands thoroughly before handling food and always after handling raw meat, poultry and eggs.’
