Nearly 500 individuals in the United Kingdom have been confirmed ill as part of a Salmonella outbreak, with authorities suspecting imported eggs as the source. The UK Health Security Agency (UKHSA) reported a 25% increase in cases since July, with 207 new cases identified in the past week, bringing the total to 474.
Two deaths have been linked to the outbreak in the UK. Officials have identified two new clusters of the infection contributing to the recent rise. The majority of cases in Britain have been reported in London, Yorkshire, and the Humber, with some cases also occurring in Scotland, Wales, and Northern Ireland. According to the UKHSA, cases in Britain have been associated with meals consumed at small cafes, restaurants, and takeaway establishments.
The outbreak is not confined to the UK, with seven European countries reporting Salmonella infections. The Netherlands has recorded 106 cases, Belgium 15, Germany six, and France four. Austria has reported two cases, and Denmark has reported one.
While UK health officials believe imported eggs are responsible, investigations in the Netherlands have linked the outbreak to chicken meat. Salmonella bacteria are commonly found in raw or undercooked meat, poultry, and eggs.
Symptoms of Salmonella infection include stomach cramps, diarrhea, severe dehydration, blood poisoning, and organ failure, which can be fatal in severe cases. However, most individuals recover fully without the need for medical intervention.
Despite the increase in cases, health officials state that the overall risk to the public remains low. Hannah Charles, lead epidemiologist at UKHSA, noted that investigations are ongoing and that the link to imported eggs is preliminary. Professor Ian Young, chief scientific adviser to the Food Standards Agency (FSA), advised that thoroughly cooked and hygienically handled eggs do not pose a food safety risk.
To prevent infection, health authorities recommend cooking eggs, meat, and poultry thoroughly until piping hot. Runny or raw eggs should be avoided by vulnerable groups such as infants and the elderly. Raw meat and eggs should be kept separate from ready-to-eat foods, using separate utensils and chopping boards to prevent cross-contamination. Hands, work surfaces, utensils, and chopping boards should be cleaned thoroughly after contact with raw ingredients.
Shoppers are also advised to look for eggs bearing the British Lion mark or Laid in Britain assurance scheme labels, as these eggs come from hens that have been tested and vaccinated against Salmonella.