An outbreak of Salmonella Enteritidis PT14b in England has sickened almost 250 people, according to Public Health England. That is an increase from 158 cases reported in early August 2014. The government also stated that overall case reporting slowed over the past week.
Public health officials say that “there is now evidence to indicate that cases in Europe with the same strains of Salmonella infection were associated with consumption of eggs from a single source. This egg supply also reached distributors and food outlets in England, but at this stage we cannot conclusively demonstrate that this is the infection source in this country.”
The case count by region is as follows: Hampshire (99 cases), London (30 cases), Cheshire and Merseyside (39 cases), and West Midlands (54 cases). Three patients who were hospitalized in Birmingham died. Salmonella was not cited as a “contributing factor” on the death certificates of two of the patients. A coroner’s report on the third patient is pending. A similar outbreak in France has sickened at least 49 people to date. Samples taken from patients conform to the outbreak strain of Salmonella in English patients.
Government officials recommend that consumers avoid raw eggs, eggs with runny yolks, and any food containing eggs that is uncooked or only lightly cooked. Eggs may contain Salmonella bacteria, which can cause serious illness. Pasteurized eggs minimize this risk. Keep eggs away from other foods and always wash and dry your hands thoroughly after touching eggs or working with them. Don’t use eggs with damaged shells and always keep eggs refrigerated.
The symptoms of a Salmonella infection include nausea, vomiting, abdominal cramps, diarrhea, fever, chills, and headache. Salmonellosis usually lasts about a week. Some people become so seriously ill from a Salmonella infection that they must be hospitalized.
