UK Salmonella outbreak sickens 120
A salmonella outbreak in the UK that has sickened more than 120 people could be linked to imported eggs, initial investigations suggest.
The link to eggs was established through patient interviews and surveys of the food supply chain.
In August, the UK Health Safety Agency (UKHSA) noticed an increase in cases of Salmonella Enteritidis caused by a single strain, identified through analysis of whole genome sequencing (WGS) data.
There are 123 confirmed infections, the majority in England, but two in Scotland and one in Wales. London has the most illnesses with 67, while the East of England has 23 and the South East has 21. There have been some hospitalizations but no deaths have been recorded.
The patients were identified between May 27 and October 20. They range in age from 1 to 92 years old with a median of 30 years old. The age group most affected is those under 9 years old. Across all age groups, 69 patients are male and 54 are female.
The UKHSA, Public Health Scotland (PHS), Public Health Wales (PHW), Food Standards Scotland (FSS), the Food Standards Agency (FSA) and the Animal and Plant Health Agency (APHA) are investigating the outbreak.
Hannah Charles, senior epidemiologist at UKHSA, said: “Salmonellosis is often caused by eating or handling contaminated food and can rarely pass from person to person. There are simple measures to prevent the spread of Salmonella: wash your hands thoroughly after using the toilet and before preparing and handling food, cook food thoroughly and if you have symptoms, avoid handling food for others as much as possible.”
Several companies have been linked to the same distributor of imported eggs. The FSA and local authority environmental health teams have provided hygiene advice to businesses where problems have been identified.
Investigations into the food chain are underway to identify the source and origin of the contamination. Efforts include egg supply chain mapping and additional egg testing.
Jacquelyn McCormick, incident manager at the FSA, said: “We are working closely with the UKHSA and other partners to investigate an outbreak of Salmonella Enteritidis. Investigations into the food chain are ongoing to identify the source and origin of the contamination.”
The FSA’s advice on eggs states that most people can eat runny or raw eggs, whether they come from British hens or have been imported. Babies, children, pregnant women and the elderly should only eat such eggs if they carry the British Lion mark or are produced under the Laid in Britain egg assurance scheme.
Before and after handling eggs, egg shells and egg wrappers, always wash your hands thoroughly with warm water and soap, then dry them.
About Salmonella Infections
Foods contaminated with Salmonella bacteria generally do not look, smell, or taste spoiled. Anyone can get a Salmonella infection. Infants, children, the elderly, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.
Anyone experiencing symptoms should seek medical attention. Sick people should tell their doctor about their possible exposure to Salmonella bacteria, because special tests are needed to diagnose salmonellosis. Symptoms of a Salmonella infection can mimic other illnesses, often leading to misdiagnosis.
Symptoms of Salmonella infection may include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea can be so severe that patients need to be hospitalized.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop serious illness and serious, sometimes life-threatening conditions. Some people become infected with Salmonella without getting sick or showing symptoms. However, they can still transmit the infection to others.
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