The UK is experiencing a food poisoning outbreak, with over 500 reported cases and two deaths linked to salmonella. Experts indicate that the outbreak is likely just the beginning, with the primary suspected source being imported eggs. British eggs, particularly those with the Red Lion stamp, are considered low risk. However, health officials caution that other foods may also pose a risk. Natalie Stanton, an environmental health officer, advises avoiding desserts made with raw or undercooked eggs, such as tiramisu and chocolate mousse, especially for vulnerable populations including young children, pregnant women, and the elderly. Symptoms of salmonella infection can include diarrhea, stomach cramps, and fever, which typically resolve within a few days but can be severe for high-risk groups.
Stanton also warns against fresh mayonnaise and hollandaise sauce made with raw eggs, suggesting diners inquire about the type of eggs used in dishes. Soft cheeses, while not implicated in the current outbreak, should be consumed cautiously due to their higher risk of contamination. She emphasizes the importance of proper food storage and handling, noting that leftovers should be refrigerated promptly to prevent bacterial growth. Additionally, pre-cut fruit should be kept refrigerated and consumed by the use-by date to minimize risk. Stanton highlights the importance of cooking poultry thoroughly, advising that the thickest part of the meat should reach a temperature of 74°C to 75°C to kill salmonella. Lastly, she cautions against washing raw poultry, as this can spread bacteria in the kitchen.