The UK Health Security Agency (UKHSA) confirmed 207 cases between August 11 last year and August 1 this year, with 199 in England, six in Scotland, one in Wales, and one in Northern Ireland.
The outbreak “may be linked to eggs imported from outside of the UK.”
However, the Food Standards Agency (FSA) said there is “no evidence that UK-produced eggs are affected”.
It said that investigations had identified links to imported eggs “mainly used by food service and catering establishments such as restaurants or cafes, as a potential source”.
More than a third of people affected (38%) in the outbreak were admitted to hospital, with two people developing potentially life-threatening blood stream infections.
The highest numbers have been recorded in London (47) and Yorkshire and Humber (38).
The cases span a wide age range, from babies to people as old as 90.
What causes salmonella?
Hannah Charles, lead epidemiologist for gastrointestinal infections at UKHSA, said: “Salmonellosis is often caused by eating or handling contaminated food and can be spread rarely from person-to-person.
“Salmonella generally causes a mild illness, although vulnerable groups with weakened immune systems may experience more severe illness.
“Symptoms of a salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever.
“Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.
“There are simple steps to prevent the spread of salmonella: wash your hands thoroughly after using the bathroom and before preparing and handling food, cook food thoroughly, and if you have any symptoms, avoid handling food for others where possible.”
Hannah adds: “We’re working with Food Standards Agency and other public health agencies to investigate a salmonella outbreak that may be linked to eggs imported from outside of the UK.”
“Number of confirmed cases is likely to be just the tip of the iceberg”
Jacquelyn McCormick, head of incidents at the Food Standards Agency, said: “We are working closely with the UK Health Security Agency and other partners to investigate an outbreak of Salmonella Enteritidis.
“The exact cause has not yet been identified, however investigations so far have identified links to eggs imported from outside the UK, mainly used by food service and catering establishments such as restaurants or cafes, as a potential source.
“There is no evidence that UK-produced eggs are affected.
Salmonella has affected more than 200 people in the UK in the last year (Image: Getty)
“While investigations continue, our advice around eating eggs remains the same.
“Eggs which are thoroughly cooked and handled hygienically should not present a food safety risk.
“Infants, young children, pregnant people and older adults should only eat runny or raw eggs if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme.
“This advice does not apply to those who are severely immunocompromised and require medically supervised diets.
“We continue to advise people who are handling eggs, eggshells or egg packaging to always wash their hands thoroughly with warm water and soap and dry them properly afterwards.”
Dr Damien Tully, associate professor at the Medical Research Council/Uganda Virus Research Institute and London School of Hygiene and Tropical Medicine Uganda Research Unit, said: “This is a sizeable outbreak, but the number of confirmed cases is likely to be just the tip of the iceberg.
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“Many salmonella infections cause relatively short-lived gastrointestinal illness and people may recover without ever being tested, meaning the true number of infections associated with an outbreak can be considerably higher than the number identified through laboratory surveillance.”
Dr Tully added: “For most healthy people, salmonella causes an unpleasant but self-limiting illness, although it can occasionally cause serious disease, particularly in young children, older adults and people with weakened immune systems.
“Good food hygiene remains important: wash your hands before preparing or eating food, avoid cross-contamination in the kitchen, and make sure foods such as eggs, poultry and meat are cooked thoroughly.”
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