The UK Health Security Agency (UKHSA) has, in its latest update, confirmed that two new clusters linked to the outbreak have seen the total number of cases rise to 474, with two people having died from the illness.
Through its investigation with the Food Standards Agency (FSA), the UKHSA has reiterated that the salmonella outbreak is believed to be linked to eggs imported into the UK, with cases associated with eating out at small cafés, restaurants and takeaway businesses.
Although all three clusters are distinct, they are genetically related and, as such, are being treated as the same outbreak by the UKHSA. They are all thought to be linked to imported eggs.
Authorities were keen to stress that the risk to the general public from salmonella remains low.
The outbreak affects only imported eggs, with authorities stressing there is no risk to the public from eggs produced in the UK. Consumers are being advised to look for eggs carrying the British Lion mark or produced under the Laid in Britain assurance scheme.
Hannah Charles, lead epidemiologist at UKHSA, said: “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.”
Most people who have a salmonella infection experience mild, self-limiting symptoms, but people with weakened immune systems, including very young children, older adults, pregnant women and immunocompromised individuals, can experience more severe disease.
Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps. The FSA advises affected consumers experiencing these symptoms to stay away from work, school or nursery until they have been symptom-free for at least 48 hours to avoid passing the infection to others.
The vast majority of cases have been detected in England, with much smaller numbers reported in Scotland, Wales and Northern Ireland.
Professor Ian Young, chief scientific adviser for the FSA, added: “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.”
