A two-year-old child is among 13 people in Scotland who have been diagnosed with salmonella as part of a UK-wide outbreak.
The UK Health Security Agency (UKHSA) began investigating the outbreak in May after a rise in infections caused by a particular strain of salmonella.
The latest investigations suggest the outbreak may be linked to eggs imported to the UK from abroad, with cases associated with eating out, from small cafés, restaurants and takeaway businesses.
Scotland cases and strains
As of August 25, 259 cases have been recorded across the UK, with one person having died. Public Health Scotland said 13 confirmed cases linked to the outbreak have been identified in Scotland.
Twelve cases involve one genetic strain, known as t5.9411, while another case involves the t5.9765 strain. Eight of the 13 people said they had not travelled outside Scotland before becoming ill, suggesting they may have contracted the infection within the country.
None of the Scottish cases reported travel outside the UK, although three people had travelled to England or eaten food prepared by a food business based in England during the period when they could have been exposed. Ten of those affected in Scotland are female, with ages ranging from two to 78.
Severity and advice
Several people have reported bloody diarrhoea, which is among the more severe symptoms associated with salmonellosis. No one in Scotland has been hospitalised specifically because of their illness and there have been no deaths linked to the outbreak in the country.
Health officials have urged babies, young children, pregnant women and older people to only eat thoroughly cooked eggs when eating at restaurants or cafes. However, there is currently no evidence that eggs produced in the UK are affected and the overall risk to the public remains low.
Those affected are being interviewed by health officials to establish what foods and other potential sources of exposure may have contributed to their infections. Most people who have a Salmonella infection experience mild, self-limiting symptoms, but people with weakened immune systems (very young children, elderly, pregnant women, immunocompromised people) can experience more severe disease.
Official statements
Hannah Charles, Lead Epidemiologist at UKHSA, said: "We continue to work with the Food Standards Agency 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. In England, all Salmonella samples from patients presenting to hospitals or primary care undergo Whole Genome Sequencing, which provides a good understanding of the emergence of new outbreaks.
"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.
"Salmonella infection typically causes diarrhoea, stomach cramps, vomiting and fever for a short period in most people. However, it can lead to more serious illness, including sepsis requiring hospital admission, particularly in those who are more vulnerable to infection."
Professor Ian Young, Chief Scientific Adviser for the Food Standards Agency said: "We continue to work closely with the UK Health Security Agency and other partners to investigate outbreaks of Salmonella Enteritidis. The exact causes of these outbreaks have not yet been identified, but investigations so far have identified links to imported eggs. There is no evidence that UK-produced eggs are affected.
"Our food safety advice remains the same: eggs that are thoroughly cooked and handled hygienically should not present a food safety risk. Infants, young children, pregnant people and older adults should only eat raw or lightly cooked eggs if they carry the British Lion mark or are produced under the Laid in Britain scheme. This advice does not apply to those who are severely immunocompromised and require medically supervised diets, who should continue to follow individual medical advice.
"If you’re eating out or buying food that contains eggs, you may not know if these carry the British Lion mark or are Laid in Britain assured. If this is the case, when eating out the safest approach for vulnerable people is to ensure they’re thoroughly cooked and to avoid dishes containing raw or lightly cooked egg, such as mousses, fresh mayonnaise or hollandaise sauce.
"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."
