UK Salmonella Cases Rise to 586 Amid Outbreak Linked to Imported Eggs
Health officials report 37 new infections in the past week, with two confirmed deaths attributed to the bacterial illness.
The UK Health Security Agency (UKHSA) has confirmed a total of 586 cases of salmonella, a significant increase from 549 cases reported the previous week. The ongoing outbreak, believed to be caused by imported eggs, has resulted in two confirmed deaths. Officials note that while new cases are still being reported, the rate has slowed in recent weeks, though it is too early to declare the outbreak over.
The current total of 586 cases is spread across three distinct infection clusters. One cluster has seen its case count rise to 355, with one fatality. A second cluster, involving 42 cases, has recorded an additional death, bringing the total related deaths to two. The third cluster comprises 189 cases, a slight increase from 186 last week.
Dr. Gauri Godbole, deputy director for gastrointestinal infections at the UKHSA, stated that while cases are still occurring, the recent decline is encouraging. "It is too early to say if the outbreak is subsiding and we are continuing to monitor closely," she said.
Experts suggest the actual number of infections could be considerably higher than official figures indicate, potentially reaching between 1,500 and 2,000 cases. This is because many individuals may experience milder symptoms, such as stomach cramps and diarrhea, without seeking medical attention. These milder cases might not be officially recorded.
Salmonella bacteria can enter the body through contaminated food, including poultry, meat, eggs, raw fruits and vegetables, and unpasteurised dairy products. While many individuals with strong immune systems recover within a week, vulnerable groups—including the elderly, pregnant women, infants, and those with weakened immune systems—are at higher risk of severe complications, which can include dehydration, blood poisoning, organ failure, and death.
Cases have been linked to consumption at various food establishments, including small cafés, restaurants, and takeaways. The UKHSA advises caution regarding raw or lightly cooked egg products like mousses, mayonnaise, and hollandaise sauce. Vulnerable populations are particularly advised to avoid runny eggs when dining out, as it may be unclear whether establishments are using eggs from verified safe sources, such as those bearing the British Lion mark or produced under the Laid in Britain scheme. Officials have emphasized that there is no evidence that eggs produced within the UK pose any risk.
Professor Ian Young from the Food Standards Agency (FSA) stressed the importance of food hygiene, recommending thorough hand washing before and after handling food, especially raw meat and eggs, and adhering to cooking instructions.