The UK Health Security Agency (UKHSA) has confirmed 549 cases of Salmonella, with more than 20 new infections reported in the past week. The outbreak, which has been linked to imported eggs, has resulted in two deaths.
Investigations indicate that the infections are connected to consumption at small cafes, restaurants, and takeaway businesses. Officials have stated there is no evidence to suggest that eggs produced within the UK pose a threat.
As a precautionary measure, food safety authorities are advising the public to avoid products containing raw or lightly cooked eggs, such as mousses, mayonnaise, and hollandaise sauce. Vulnerable groups, including individuals over 65, pregnant women, and young children, are particularly cautioned against consuming runny eggs when dining out, as these establishments may use imported eggs.
The current outbreak is spread across three distinct clusters. One cluster has recorded 322 infections, with one fatality, while another cluster reports 41 cases and one death. A third cluster accounts for 186 infections.
Beyond the UK, cases of Salmonella have also been reported in several European countries, including Austria, Belgium, Denmark, France, Germany, and the Netherlands.
Experts suggest the actual number of infections could be significantly higher than officially reported. Professor Paul Wigley from the University of Bristol estimates that the true figure could be between 1,500 and 2,000, or even higher, as many milder cases may not be formally diagnosed.
While around 10,000 Salmonella cases are confirmed annually in the UK, the Food Standards Agency (FSA) estimates the real number could be as high as 32,000. This discrepancy is attributed to individuals with less severe symptoms not seeking medical attention. Although Salmonella can be deadly, many with robust immune systems recover within a week, though symptoms can still be unpleasant.
Serious complications from Salmonella can include severe dehydration, blood poisoning, organ failure, and death. The bacteria are typically contracted through contaminated food, including poultry, meat, eggs, raw fruits and vegetables, and unpasteurised dairy products.
Hannah Charles, lead epidemiologist at the UKHSA, stated that the risk to the public remains low. "We continue to work closely with the Food Standards Agency and other public health partners to investigate these Salmonella clusters," she said. "Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing."
Professor Ian Young, chief scientific adviser for the FSA, emphasized the importance of good hygiene practices, such as proper food storage, cooking according to instructions, and thorough handwashing, especially after handling raw meat, poultry, and eggs.