Almost 500 people in Britain have now been confirmed sick in a salmonella outbreak that UK authorities have linked to imported eggs.
Figures from the UK Health Security Agency (UKHSA) show cases have risen by 25 per cent since July, with 207 infections reported in the past week alone.
The overall number of confirmed cases has reached 474, while two deaths have been recorded since the outbreak began.
Officials say two newly identified clusters of infection are behind the latest increase in cases.
The outbreak is not confined to the UK, with salmonella infections now reported in seven European countries. The Netherlands has recorded 106 cases, Belgium 15, Germany six, France four, Austria two and Denmark one.
UK health officials suspect imported eggs are driving the outbreak, although investigators in the Netherlands have also found links to chicken meat.
Salmonella infections have risen by 25 per cent compared with earlier figures, with many cases thought to have occurred in recent weeks
Salmonella bacteria are commonly associated with contaminated foods, including raw or undercooked meat, poultry and eggs.
Salmonella symptoms include stomach cramps, diarrhoea, severe dehydration, blood poisoning, organ failure and, in the most severe cases, death.
Fortunately, most people who take ill often make a full recovery without requiring additional help or medical attention.
Since the outbreak began, the majority of cases have been recorded across London, Yorkshire and the Humber. Although some cases have been reported in Scotland, Wales and Northern Ireland.
Most cases have been recorded in recent weeks and months, but the investigations go back as far as August last year.
According to the UKHSA, cases in Britain have been linked to eating out ‘from small cafes, restaurants and takeaway businesses’.
Despite the rise in salmonella cases, health officials maintain that the risk to the general public from salmonella remains low.
Hannah Charles, lead epidemiologist at the UKHSA, said: ‘We continue to work with the FSA and other public health agencies to investigate these salmonella clusters in the UK. It’s important to emphasise that the overall risk to the general public remains low.
‘Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing. We will continue to follow up cases and investigate any further common sources if they come to light.’
Professor Ian Young, the chief scientific adviser to the Food Standards Agency, added that its safety advice remains the same: ‘Eggs that are thoroughly cooked and handled hygienically should not present a food safety risk.’
How to keep yourself safe
Eggs, meat and poultry should be cooked thoroughly until piping hot throughout, with no pink or translucent flesh remaining.
Runny or raw eggs should be avoided by anyone in a vulnerable group such as babies or the elderly.
Raw meat and eggs should always be kept separate from ready-to-eat food, using different chopping boards and utensils where possible to avoid cross-contamination.
Hands should be washed thoroughly with soap and water and worktops, utensils and chopping boards should be cleaned properly after contact with raw ingredients.
Shoppers have also been advised to look for the British Lion mark or Laid in Britain assurance scheme, since eggs carrying these labels come from hens tested and vaccinated against salmonella.
