INCREASE IN SALMONELLA SINCE AUGUST 2009

The Food Standards Agency and Health Protection Agency (HPA) are investigating a recent increase in the number of cases of a certain type of salmonella in England and Wales.  A total of 443 cases of Salmonella Enteritidis  PT14b have been reported to the HPA this year, compared with 137 cases in 2008.  Fourteen clusters of cases in England and Wales are currently being investigated to determine if there is a common source of infection.

The clusters have been linked to a number of different catering establishments and one care home. It is often difficult to identify the exact cause of outbreaks of foodborne illness, but available evidence suggests that the increase in cases of Salmonella Enteritidis PT14b may be linked to an egg production premises in Spain.  The UK and Spanish authorities are working in close cooperation to investigate this.  Spanish authorities will ensure that no further eggs from the affected flock are distributed until they are satisfied that contamination is no longer present in the flock and barns.

Salmonella is one of the most common causes of food poisoning in the UK and is sometimes found in unpasteurised milk, raw meat and poultry, as well as eggs and products containing raw egg.

Prosecution following shopping centre Salmonella outbreak

A pizzeria that gave its customers Salmonella poisoning after using infected eggs has been fined £21,000.

Diners at the Villa Pizza restaurant in the Bluewater shopping centre became ill, and an investigation by the Health Protection Agency revealed salmonella bacteria was present in the restaurant and the staff.

The infection was found to have originated from eggs produced in Spain that had been used to make carbonara pasta sauce. A warning over Spanish eggs had already been issued by the Food Standards Agency after it was found that significant numbers of imported eggs were infected with Salmonella.

The restaurant was charged with failing to ensure that the eggs were properly sourced and failing to ensure that the sauce was cooked at an appropriate temperature.

In House have provided more information for caterers on the safe use of eggs…