An outbreak of salmonella in the UK that has sickened more than 120 people may be linked to imported eggs, according to initial investigations.
The egg connection has been established through patient surveys and food supply chain studies.
In August, the UK Health Security 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 have been 123 confirmed cases of infection, most of them in England, but two in Scotland and one in Wales. London has the most cases with 67, while the east of England has 23 and the south east 21. There have been a few hospitalizations but no deaths recorded.
Patients were identified between May 27 and October 20. Their ages range from 1 to 92 years, with an average age of 30 years. The most affected age group are children under 9 years of age. In all age groups, 69 patients were men and 54 were women.
UKHSA, Public Health Scotland (PHS), Public Health Wales (PHW), Food Standards Scotland (FSS), Food Standards Agency (FSA) and Animal and Plant Health Agency (APHA) are investigating the outbreak.
Hannah Charles, UKHSA lead epidemiologist, said: “Salmonellosis is often caused by eating or handling contaminated food and can rarely be transmitted from person to person. There are simple steps 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 any symptoms, avoid contact with others' food if possible.”
Several businesses were associated with the same distributor of imported eggs. FSA and local authority environmental teams have provided hygiene advice to businesses where problems have been identified.
Food chain studies are ongoing to identify the source and origin of the contamination. Efforts include mapping the egg supply chain and further egg testing.
Jacqueline McCormick, incident manager at the FSA, said: “We are working closely with UKHSA and other partners in the investigation into the Salmonella Enteritidis outbreak. Food chain investigations are ongoing to identify the source and origin of the contamination.”
The FSA's egg guidelines say most people can eat liquid or raw eggs, whether they come from British hens or are imported. Infants, children, pregnant women and older people should only eat such eggs if they bear the British Lion mark or are produced under the Laid in Britain egg quality 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 infection
Food contaminated with salmonella bacteria usually does not look spoiled, does not smell or taste. Anyone can get salmonellosis. Infants, children, older adults, 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 doctors about possible exposure to salmonella bacteria because special tests are needed to diagnose salmonellosis. Symptoms of Salmonella infection can mimic other diseases, often leading to misdiagnosis.
Symptoms of a salmonella infection may include diarrhea, abdominal cramps and fever for 12 to 72 hours after eating contaminated food. Otherwise, healthy adults usually get sick for four to seven days. However, in some cases, diarrhea can 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 severe illness and serious, sometimes life-threatening conditions. Some people become infected with salmonella without getting sick or showing any symptoms. However, they can still transmit the infection to other people.
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