Salmonella outbreaks prompt Agency to issue hygiene alert

Tuesday 15 October 2002

The Food Standards Agency has reissued advice to food businesses about using eggs, following two recent outbreaks of salmonella in the UK. One person in Cheshire has died and more than 150 people have become ill since early September 2002, mainly in the South East and North West of England.

An unusual strain of salmonella, Salmonella Enteritidis PT14b, has been identified in both outbreaks.

The sources of the outbreaks aren’t clear at the moment. However, it’s possible that there is a link with the use or handling of eggs, which is why the Agency is issuing advice to food businesses about eggs.

The Agency advises food businesses to use pasteurised egg, instead of ordinary eggs, in any product that won’t be cooked or will be only lightly cooked before eating. This is because ordinary eggs can contain salmonella bacteria. Effective pasteurisation kills food poisoning bacteria, including salmonella.

It’s also important to follow good hygiene practices in kitchens and food preparation areas where ordinary eggs are used, to avoid cross-contamination, the Agency says.