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Symptoms of the infection commonly include stomach cramps, diarrhoea, vomiting, and fever, typically appearing between 12 to 72 hours after exposure. The UK Health Security Agency (UKHSA) advises anyone experiencing these symptoms to reach out to their GP or an out-of-hours medical service as the first step.
Most reported cases, 199 out of 207, have been concentrated in England, with 47 in London and 38 in the Yorkshire and Humber region. Scotland has reported six cases, Wales one, and Northern Ireland one. Hannah Charles, the lead epidemiologist for gastrointestinal infections at UKHSA, explained that the agency is collaborating with the Food Standards Agency and other public health bodies to investigate a salmonella outbreak that appears to be connected to eggs imported from outside the UK.
Salmonella bacteria can be present in various foods, including raw or undercooked poultry, meat, and eggs. Proper preparation and thorough cooking of food, along with hand washing after using the bathroom and before handling food, are important preventative measures. While thousands of salmonella-related food poisoning cases occur annually in the UK, outbreaks involving a single strain affecting many people simultaneously are less common. Experts noted that additional cases are likely and that some individuals may have fallen ill without reporting it.
The UKHSA is conducting extensive epidemiological and food chain investigations to pinpoint the outbreak’s source, with egg consumption currently seen as the most probable link. Interestingly, many individuals appear to have become ill after eating out rather than from home-prepared meals. Some food businesses implicated in 24 cases use imported eggs, but UKHSA emphasizes there is no detected connection to eggs or poultry produced within the UK at this time. Should additional precautions be necessary, authorities are prepared to implement them; presently, the risk to the general public remains low.
Jacquelyn McCormick, Head of Incidents at the Food Standards Agency, reassured the public that eggs which are thoroughly cooked and handled with proper hygiene should not pose a food safety risk. She recommended that vulnerable groups such as infants, young children, pregnant people, and older adults consume only runny or raw eggs carrying the British Lion mark or those produced under the Laid in Britain egg assurance scheme. Additionally, she stressed the importance of washing hands carefully with soap and water after touching eggs, their shells, or packaging. Dr Kathleen O’Reilly from the London School of Hygiene and Tropical Medicine also advised checking food hygiene ratings of catering outlets as a precaution when choosing where to eat
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