Food Standards Agency
|Printable version||E-mail this to a friend|
Update on investigation into increase in salmonella
The Agency has issued an update on the investigation into a recent increase in England and Wales in the number of cases of a certain type of salmonella.
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 phage type (PT) 14b may be linked to an egg production premises in Spain.
The UK and Spanish authorities have been working in close cooperation to investigate this case and the Agency has received information from Spanish officials indicating that salmonella has been found in a particular flock on the production holding, Granja Avícola ‘El Angel’, in Spain. 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.
The FSA has contacted companies in the UK that are known to have received eggs from the affected establishment to ensure that they do not place these eggs on the market or that they send them to an authorised establishment to be pasteurised.
The letter sent to alert local authorities to this update, and information about the companies contacted, can be found at the links below.
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 in eggs and products containing raw egg.
The majority of eggs on sale in shops in the UK are of UK origin, and recent surveys have shown there is a very low incidence of salmonella in UK eggs. Even so, it isn’t possible to guarantee that any egg will be free from salmonella, whatever the source or brand. Therefore it is important that people continue to take care to ensure the safe storage, preparation and cooking of eggs.