UK salmonella cases near 500 after outbreak spike: How to keep yourself safe
Nearly 500 people have been confirmed ill following a Salmonella outbreak linked to imported eggs, UK authorities have said.
Salmonella cases have spiked by 25 per cent since July with 207 cases reported by The UK Health Security Agency last week alone.
But the total number of cases has now hit 474 and two people have died since the outbreak including one Brit.
Two new clusters of the infection have been identified as the cause of the recent spike, officials have said
However the outbreak is not just confined to the UK, Salmonella infections are being seen across Europe as seven countries are now affected by the outbreak.
There have been 106 reported cases of Salmonella in the Netherlands, 15 in Belgium, six in Germany and four cases in France.
Two cases of Salmonella have also been reported in Austria while there is just one case in Denmark.
UK Health chiefs believe ‘imported eggs’ is to blame for the crisis but investigations in the Netherlands have linked the outbreak to chicken meat and not eggs.
Salmonella infections are up 25 per cent on previous figures, with many infections likely to have occurred in recent weeks
The bacteria is most commonly found in a number of food sources such as raw or undercooked meat, poultry and eggs.
Salmonella symptoms include stomach cramps, diarrhoea, severe dehydration, blood poisoning, organ failure and, in the most severe cases, death.
Fortunately, most people who take ill often make a full recovery without requiring additional help or medical attention.
Since the outbreak began, the majority of cases have been recorded across London, Yorkshire and the Humber.
Although some cases have been reported in Scotland, Wales and Northern Ireland.
According to the UKHSA, cases in Britain have been linked to eating out ‘from small cafes, restaurants and takeaway businesses’.
Despite the rise in Salmonella cases, health officials maintain that the risk to the general public from Salmonella remains low.
Hannah Charles, lead epidemiologist at UKHSA, said: ‘We continue to work with the FSA and other public health agencies to investigate these salmonella clusters in the UK. It’s important to emphasise that the overall risk to the general public remains low.
‘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, the chief scientific adviser to the FSA, added that its safety advice remains the same: ‘Eggs that are thoroughly cooked and handled hygienically should not present a food safety risk.’
How to keep yourself safe
Eggs, meat, and poultry should be cooked thoroughly until piping hot throughout, with no pink or translucent flesh remaining.
Runny or raw eggs should be avoided by anyone in a vulnerable group such as babies or the elderly.
Raw meat and eggs should always be kept separate from ready-to-eat food, using different chopping boards and utensils where possible to avoid cross-contamination.
Hands should be washed thoroughly with soap and water and worktops, utensils, and chopping boards should be cleaned properly after contact with raw ingredients.
Shoppers have also been advised to look for the British Lion mark or Laid in Britain assurance scheme, since eggs carrying these labels come from hens tested and vaccinated against Salmonella.
