The UK Health Security Agency (UKHSA) has confirmed that two people have died and almost 500 cases of salmonella have been reported in an outbreak that may be linked to imported eggs. While investigations continue, officials stress there is no identified link to UK-produced eggs or poultry, and experts advise that eggs remain safe to eat with proper handling and cooking.
Outbreak Details and Hospitalizations
According to UKHSA, the current outbreak dates back up to a year, with 474 people affected. More than a third of those infected required hospital treatment. Recent cases have been linked to almost genetically identical bacteria, suggesting a common food source. The UKHSA stated that the outbreak 'may be linked to eggs imported from outside of the UK.'
Salmonella is a bacterial infection affecting the intestinal tract, causing symptoms such as sickness, diarrhoea, a high temperature, and generally feeling unwell. In rare instances, it can become serious, contaminating the bloodstream, causing infection and inflammation of the arteries and arthritis, and even leading to death.
Expert Advice on Egg Safety
Pharmacist Thorrun Govind told Metro: 'The outbreak doesn't mean you need to stop eating eggs.' However, she advises being mindful about which eggs you buy. 'For vulnerable groups such as those who are pregnant, it is important to look for eggs that have the red British Lion stamp or are produced under the Laid in Britain scheme,' she says, citing strict salmonella vaccination protocols for farms in these regulatory frameworks.
The Food Standards Agency (FSA) spokesperson, Prof Ian Young, commented: 'We continue to work closely with the UK Health Security Agency and other partners to investigate. The exact causes of these outbreaks have not yet been identified, but investigations so far have identified links to imported eggs.'
Reducing the Risk of Salmonella
Thorrun emphasizes good food hygiene: 'Salmonella is a bacteria so this really matters. Wash your hands after handling raw eggs and don't forget to clean work surfaces and utensils.' She also advises cooking eggs correctly, following time and temperature instructions, and keeping 'raw foods away from foods that are ready to eat.'
The FSA recommends further precautions: avoid cross-contamination via shopping bags, knives, and surfaces; chill food below 5°C to slow bacterial growth; consume food by the 'use by date' even if it looks or smells fine; and wash hands regularly with soap and water before, during, and after meal preparation.
Symptoms and What to Do If Infected
The current outbreak involves S. Enteritidis, the most common type in England. Symptoms include diarrhoea, stomach cramps, vomiting, and fever. Vulnerable groups—young children, older adults, and immunocompromised people—may experience more severe illness such as bloodstream infection and sepsis.
UKHSA advises most adults can manage salmonella at home by resting, drinking plenty of clear fluids, taking small sips if feeling sick, eating when able (avoiding fatty or spicy foods), taking paracetamol for discomfort, and avoiding fruit juice or fizzy drinks. If symptoms worsen, such as dehydration not improving with rehydration sachets, inability to keep fluids down, bloody diarrhoea, or diarrhoea lasting more than three days, call 111. For serious symptoms like vomiting blood, sudden severe headache or tummy ache, breathing difficulties, confusion, or blue/grey/pale/blotchy skin, call 999 or go to A&E.
