A Salmonella outbreak in the UK that has sickened more than 120 people could be linked to imported eggs, according to initial investigations.
The link to eggs was made through patient interviews and food supply chain investigations.
In August, the UK Health Security Agency (UKHSA) noticed an increase in cases of Salmonella Enteritidis caused by a single strain, identified through the analysis of whole genome sequencing (WGS) data.
There are 123 confirmed infections with 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.
Patients have been identified between May 27 and Oct. 20. They range in age from 1 to 92 with a median of 30 years old. The age group most affected are those up to 9 years old. Across all age groups, 69 patients are male and 54 are female.
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, lead epidemiologist at UKHSA, said: “Salmonellosis is often caused by eating or handling contaminated food and can be rarely spread from person-to-person. There are simple steps to prevent the spread of Salmonella: wash your hands thoroughly after using the bathroom and before preparing and handling food, cook food thoroughly, and if you have any symptoms, avoid handling food for others where possible.”
Several businesses 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 issues have been identified.
Food chain investigations are ongoing to identify the source and origin of contamination. Efforts include mapping the egg supply chain, and further testing of eggs.
Jacquelyn McCormick, head of incidents at the FSA, said: “We are working closely with UKHSA and other partners to investigate an outbreak of Salmonella Enteritidis. Food chain investigations are ongoing to identify the source and origin of contamination.”
FSA advice related to eggs states that most people can eat runny or raw eggs whether they come from UK hens or have been imported. Babies, children, pregnant women, and older people should only eat such eggs if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme.
Before and after handling eggs, eggshells, and egg packaging, always wash your hands thoroughly with warm water and soap and then dry them.
About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.
Anyone who has developed symptoms should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can 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 may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people are infected with Salmonella without getting sick or showing any symptoms. However, they may still spread the infections to others.