Salmonella outbreak linked to imported eggs kills two in UK

Two people have died from salmonella this time after a spike in cases linked to imported eggs sickened nearly another 40 Britons in just the last week. Health officials issued a stark warning today as new infections poured in, pushing the total count for this outbreak to 586 cases according to the UK Health Security Agency (UKHSA). That is a sharp rise from the 549 recorded on Thursday of last week.

The bug has been tied specifically to eating out at small cafés, restaurants, and takeaway businesses. Officials stress there is no evidence that eggs produced within the UK pose any threat right now. Yet food safety chiefs are urging everyone to steer clear of raw or lightly cooked egg products like mousses, mayonnaise, or hollandaise sauce. Vulnerable groups, including those over 65, pregnant women, and children under five, are also told to avoid runny eggs when dining outside the home.

The trouble stems from uncertainty about where the food came from. It is often unclear if a café is using eggs bearing the British Lion mark or those produced under the Laid in Britain scheme, both of which are deemed safe. Instead, the danger comes from imports. The outbreak has split into three separate infection clusters. One cluster holds 355 infections, up from 322 at this time last week and accounting for one death. A second group involves 42 cases with another fatality attached to it. The third spread accounts for 189 infections, an increase from 186 last week.

Dr Gauri Godbole, deputy director for gastrointestinal infections at the UKHSA, noted that while new cases are still rolling in, fewer have been reported over recent weeks. She added that it is too early to say if the outbreak is truly subsiding and confirmed they are monitoring closely. But experts warn the official numbers might be hiding a much darker reality. Paul Wigley, a professor of animal microbial ecosystems at the University of Bristol, told the Daily Mail earlier this month he would not be surprised if the true rate hovers around 2,000 cases. In fact, he said he would not be shocked if it is much higher than that. The government wants to keep people safe, but the gap between reported figures and what is likely happening remains a worrying gap for public health.

But around 1,500 to 2,000 cases is what I would be expecting,' Professor Wigley stated. Health chiefs understand that official numbers will fall short of reality because many infections go unreported. Hundreds of patients likely have milder forms of the disease without severe symptoms like prolonged diarrhoea. They are unlikely to seek medical help, so their samples may not be analysed or confirmed as an official case. While salmonella – caused by bacteria entering the body – can be deadly, some people with stronger immune systems can shake it off within around a week. 'Most people are just going to say, I'm not that ill, I'm not well, but I'll ride it out,' Professor Wigley explained. He did warn, however, that even these people may experience 'uncomfortable and nasty' symptoms. While milder signs include stomach cramps, prolonged bouts of diarrhoea can lead to severe dehydration. Other more dangerous reactions include blood poisoning, organ failure and death. Salmonella is typically caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables and unpasteurised dairy products. Those most at risk of fatal complications include infants, pregnant women, the elderly and those with weakened immune systems. Dr Godbole stressed that the overall risk to the public 'remains low'. Professor Ian Young, from the FSA, said: 'As with any foodborne illness, good hygiene remains your best protection: store and cook food according to the packet instructions, wash your hands thoroughly before handling food and always after handling raw meat, poultry and eggs.