Investigation indicates a bean sprout link with Salmonella cases

29 September 2010

The Health Protection Agency (HPA) is strongly advising caterers and the public to heed the Food Standards Agency's advice that raw bean sprouts should be washed and thoroughly cooked before they are eaten, unless they are clearly labeled as ready to eat.

An investigation in England and Scotland now has further evidence of a link between the consumption of raw or under-cooked bean sprouts and a recent increase in cases of Salmonella Bareilly infection.

The HPA's Centre for Infections (CFI) in Colindale has identified 106 S. Bareilly cases in England, Wales (3 of the cases) and Northern Ireland (one case) since the beginning of August to date. The CFI normally sees fewer than 10 cases of S. Bareilly in a typical month.

Health Protection Scotland investigated 19 confirmed cases in the same period.

The strains of Salmonella Bareilly isolated from the English and Scottish cases are indistinguishable from each other, indicating a common source of infection.

Professor Qutub Syed from the HPA's Local and Regional Services Division chairs the multi-agency Outbreak Control Team that is investigating the cases. Professor Syed said:

"Questioning people with confirmed Salmonella Bareilly infection produced some evidence of a link with bean sprouts and we have now isolated Salmonella from a bean sprout sample. Although we won't know for a few days if it is the same strain of salmonella as in the human cases, it is an important development in the investigation.

"It is more important than ever for caterers and people who buy bean sprouts to eat at home to ensure that these products are properly prepared and cooked until they are piping hot unless they are clearly labeled as 'ready-to-eat'. 

"It is also important for people who prepare meals in catering establishments and in the home to keep raw bean sprouts separate from other salad products, including ready-to-eat bean sprouts, to avoid the risk of cross-contamination. If there is any doubt as to whether bean sprouts are "ready-to-eat", or in the absence of clear preparation instructions, the FSA advises that bean sprouts should be washed and thoroughly cooked as a precaution. If this advice is followed bean sprouts will be safe to eat."

The Food Standards Agency advice is being disseminated to caterers and to food inspectors and Environmental Health Officers who inspect catering establishments. The HPA and FSA are working with the news media to inform the public.

The FSA's advice on the safe preparation and cooking of bean sprouts may be accessed on http://www.food.gov.uk/

Information on salmonella is available on the Health Protection Agency's website www.hpa.org.uk

Notes to editors

The outbreak control team (OCT) investigating the rise in Salmonella Bareilly cases is led by the Health Protection Agency (HPA) and includes the Food Standards Agency (FSA), Health Protection Scotland and Environmental health officers from several local authorities.

Salmonella
Salmonella bacteria are commonly found in the gastrointestinal tracts of wild and domestic animals and birds, especially poultry, and occasionally in humans. Salmonella Bareilly is a strain of salmonella that causes gastro-enteritis in humans through consumption of contaminated food.

Infection with salmonella can cause watery and sometimes bloody diarrhoea, abdominal pain, headache, nausea, vomiting and fever.

Illness can range from mild to severe. The elderly, infants, and those with impaired immune systems are more likely to have severe illness. In some cases, Salmonella infection may spread from the intestines to the blood stream and then to other body sites and can be fatal without treatment. However, death from salmonella infection is rare.

Salmonella infection frequently results from contact with contaminated food products; the cross-contamination of cooked food by raw food; and/or a failure to cook food properly. Contact with infected animals may also result in human infection. Person-to-person spread can occur, particularly during the diarrhoeal phase of illness.

Treatment
The majority of patients with salmonella infection recover without treatment. Recovery is aided by the replacement of fluids. The advice of a health professional should be sought in cases of severe diarrhoea.
In rare events when infection spreads from the intestines to the blood stream, prompt hospital treatment with appropriate antibiotics is required.

Prevention

Salmonella can be prevented by the correct storage and cooking of foods and by hygienic food handling and preparation. Avoidance of certain foods, for example unpasteurised milk and dairy products and raw eggs will also lower the risk of illness.

Advice on the safe preparation, storage, cooking and handling of food is available on the Food Standards Agency website.

It is important for anyone with symptoms to maintain their fluid levels and take the utmost care with hand-washing and hygiene generally.

It is especially important for people to wash their hands before eating or preparing food, after handling raw meat or poultry, after using the toilet, after changing nappies and after cleaning up after others with diarrhoea. Hand-washing after contact with domestic or farm animals is essential. Children who have touched animals should be supervised when washing their hands.

Press release issued by Hugh Lamont, Regional Communications Manager, HPA North West. For further information please call Hugh Lamont on 0151 482 5728/07764 906508 or the national HPA press office on 020 8327 6647/7098/7097.

Last reviewed: 29 September 2010