SALMONELLA IN IMPORTED EGGS
Important message for caterers – restaurants, hotels, care providers etc.
You may not be aware but the Food Standards Agency have put out a press release in response to an investigation by the Health Protection Agency and is currently investigating an increase in the number of cases of a certain type of salmonella which appear to be linked to the consumption of imported eggs. Not so long ago Political careers were at risk for treading into this arena but anyone buying in eggs for re-sale or for catering requirements needs to know.
This year there have so far been 443 cases of the particular salmonella reported (for those interested in the specifics it is Salmonella Enteritidis phage type (PT) 14b). This compares with 137 cases for 2008. Fourteen clusters of cases in England and Wales are currently being investigated to determine if there is a common source of infection.
The clusters have been linked to a number of different catering establishments and one care home. The catering establishments include – Oriental Restaurants, café’s, Italian Restaurant, Kebab shops and a mobile vendor. Unfortunately the press release does not give details of the geographical area other than all bar one are in England, the one being in Wales.
Although there is no conclusive evidence yet, the clusters may be linked to eggs sourced from outside the UK and used in these establishments. Investigations are ongoing into a possible link to eggs sourced from an approved establishment in Spain, and the UK and Spanish authorities are working in close cooperation to investigate this.
This is the second time in recent years that a salmonella outbreak has been associated with imported eggs.
Where do you get your eggs from?
Do you ensure that all eggs used in your premises are thoroughly cooked before being eaten?
Have you recently reviewed your HACCP?
Does it need updating to include control of lightly cooked egg dishes?
If you would like any further information or advice please get in touch.