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15/10/2004
Public warned after salmonella linked to Spanish eggs
Food watchdogs have issued urgent warnings to consumers and caterers in a bid to halt salmonella outbreaks linked to Spanish eggs.
The Health Protection Agency (HPA) and the Food Standards Agency (FSA) made the move in order to protect the public's health following "continued outbreaks" of particular strains of salmonella since 2002 – many of which have been linked to Spanish eggs used in the catering trade.
The HPA has investigated more than 80 outbreaks of salmonella enteritidis in the past two years, with at least 2,000 confirmed cases. Evidence uncovered by the agency has found that the use by the catering trade of Spanish eggs had been a "major source of this infection".
Recent HPA tests on imported Spanish eggs found that nearly 6% tested positive for salmonella.
Dr Barry Evans, who chaired the outbreak control team, said: "Salmonella food poisoning is an unpleasant illness and, although most people make a full recovery, it can be extremely serious for vulnerable groups such as the elderly, babies or people in poor health."
Dr Judith Hilton, Head of Microbiological Safety at the FSA, added: "Salmonella in UK eggs has been steadily decreasing but there is still a particular problem with some Spanish eggs."
Spanish eggs are marked with 'ES', while eggs from the United Kingdom are marked with 'UK'.
The FSA has advised caterers, egg importers and wholesalers to ensure that the eggs are commercially heat-treated, pasteurised, and that all products made with Spanish eggs should be thoroughly cooked.
In kitchens and food preparation areas where ordinary eggs are being used, good food hygiene practices are important to avoid the risk of cross-contamination.
Spain has increased its egg exports in recent years, and is now the largest single exporter of eggs to England and Wales.
Reacting to the development, the British Egg Industry Council (BEIC) condemned both the government and the European Commission for "not taking quicker action", and called for a ban on Spanish egg imports.
The BEIC reiterated advice for consumers and caterers to look for the British Lion mark for "the safest eggs in the world".
Andrew Parker, Chairman of the BEIC, said: "It is ridiculous that two years after the problem with Spanish eggs first became apparent no action has been taken. It is now time for the UK government to ban Spanish eggs."
The BEIC believes that the stringent food safety standards incorporated within the Lion Quality Code of Practice, combined with proper handling and correct storage, mean that the risk of salmonella food poisoning from Lion eggs was "negligible".
(gmcg/mb)
The Health Protection Agency (HPA) and the Food Standards Agency (FSA) made the move in order to protect the public's health following "continued outbreaks" of particular strains of salmonella since 2002 – many of which have been linked to Spanish eggs used in the catering trade.
The HPA has investigated more than 80 outbreaks of salmonella enteritidis in the past two years, with at least 2,000 confirmed cases. Evidence uncovered by the agency has found that the use by the catering trade of Spanish eggs had been a "major source of this infection".
Recent HPA tests on imported Spanish eggs found that nearly 6% tested positive for salmonella.
Dr Barry Evans, who chaired the outbreak control team, said: "Salmonella food poisoning is an unpleasant illness and, although most people make a full recovery, it can be extremely serious for vulnerable groups such as the elderly, babies or people in poor health."
Dr Judith Hilton, Head of Microbiological Safety at the FSA, added: "Salmonella in UK eggs has been steadily decreasing but there is still a particular problem with some Spanish eggs."
Spanish eggs are marked with 'ES', while eggs from the United Kingdom are marked with 'UK'.
The FSA has advised caterers, egg importers and wholesalers to ensure that the eggs are commercially heat-treated, pasteurised, and that all products made with Spanish eggs should be thoroughly cooked.
In kitchens and food preparation areas where ordinary eggs are being used, good food hygiene practices are important to avoid the risk of cross-contamination.
Spain has increased its egg exports in recent years, and is now the largest single exporter of eggs to England and Wales.
Reacting to the development, the British Egg Industry Council (BEIC) condemned both the government and the European Commission for "not taking quicker action", and called for a ban on Spanish egg imports.
The BEIC reiterated advice for consumers and caterers to look for the British Lion mark for "the safest eggs in the world".
Andrew Parker, Chairman of the BEIC, said: "It is ridiculous that two years after the problem with Spanish eggs first became apparent no action has been taken. It is now time for the UK government to ban Spanish eggs."
The BEIC believes that the stringent food safety standards incorporated within the Lion Quality Code of Practice, combined with proper handling and correct storage, mean that the risk of salmonella food poisoning from Lion eggs was "negligible".
(gmcg/mb)
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