The UK Health Security Agency (UKHSA) has confirmed that one person has died and hundreds have been affected by food poisoning caused by salmonella bacteria. More than a third of people affected (38%) in the outbreak were admitted to hospital.
Salmonella, a bacterial infection affecting the intestinal tract, causes symptoms including sickness, diarrhoea, a high temperature and generally feeling unwell. In rare cases, it can become serious, contaminating the human bloodstream, causing infection and inflammation of the arteries and arthritis, and even leading to death.
Currently, the vast majority of salmonella cases have been reported in England, with 199 affected. Elsewhere, six cases have been recorded in Scotland, while Wales and Northern Ireland have one each.
Are Eggs Safe to Eat?
The UKHSA has confirmed that 'there is no identified link to UK-produced eggs or poultry.' The agency said the outbreak 'may be linked to eggs imported from outside of the UK.'
As pharmacist Thorrun Govind told Metro: 'The outbreak doesn't mean you need to stop eating eggs.' However, she advised being more mindful about which eggs to buy. 'For vulnerable groups such as those who are pregnant, it is important to look for eggs that have the red British Lion stamp or are produced under the Laid in Britain scheme,' she added.
How to Reduce the Risk of Salmonella
Thorrun emphasised the importance of good food hygiene. 'Salmonella is a bacteria so this really matters,' she explained. 'Wash your hands after handling raw eggs and don't forget to clean work surfaces and utensils.' She also advised cooking eggs correctly, following instructions regarding time and temperature, and added: 'Wash hands and keep raw foods away from foods that are ready to eat.'
The Food Standards Agency recommends further practices to reduce the risk of salmonella: avoid cross-contamination to prevent bacteria passing from raw foods to ready-to-eat foods via shopping bags, knives and surfaces; chill food below 5°C to stop or significantly slow bacterial growth; consume food and drinks by the 'use by date' as items could still contain bacteria even if they look or smell fine; and ensure food preparations are clean by washing hands regularly with soap and water before, during and after meal preparation.
