Warning over salmonella egg risk

The UK industry has strict controls in place

Health experts have issued a warning about the risk of salmonella poisoning from eating Spanish eggs.

Certain less common strains of salmonella have made 6,000 people ill, and killed 15 in England and Wales over the past two years.

The Health Protection Agency says many of the cases are linked to eggs imported from Spain.

It has warned that the imports should not be eaten by children and elderly people.

Although few eggs are imported into the UK, cheap Spanish produce is used by the catering industry.

We are concerned that so many people have now been affected. Dr Barry Evans

The HPA has investigated more than 80 outbreaks of food poisoning caused by less common forms of salmonella enteritidis over the past two years, involving at least 2,000 confirmed cases.

But the agency believes the actual number of cases could be three times that number, as most people never report their symptoms.

Nearly seven out of ten confirmed cases of the salmonella linked to Spanish eggs over the past two years were traced back to restaurants.

An expert group made up of representatives from the HPA, the Food Standards Agency and others has produced advice designed to limit the potential spread of infection.

Importers and wholesalers have been told to ensure Spanish eggs that come as in powder or large-scale liquid form are commercially heat-treated to kill off the bacteria.

And caterers have been advised to use only pasteurised egg in raw or lightly cooked products.

The team said the elderly, sick or very young should avoid using Spanish eggs because they are at greater risk from salmonella.

General advice includes washing and drying hands after touching the outside of eggs, the white or yolk to avoid spreading the bacteria to other food.

Serious infection

Dr Barry Evans, who chaired the outbreak control team said: "The continuing outbreaks of salmonella enteritidis show that the problem of the contamination of Spanish eggs has not been resolved and we are concerned that so many people have now been affected.

"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.

"Since January 2004, these eggs have had to be marked `ES' so both caterers and consumers know that they will need to take extra care if they use these eggs, or they may choose to use UK eggs, marked `UK', which we know have far fewer problems.

"We are also pressing the European Commission to take further action to tackle this problem."

Andrew Parker, of the British Egg Industry Council, 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 government to ban Spanish eggs."