An outbreak of Salmonella Bareilly infection from contaminated bean sprouts in England and Scotland is continuing.
The HPA’s Centre for Infections (CFI) in Colindale has now identified 190 confirmed S. Bareilly cases in England, Wales (5 of the cases) and Northern Ireland (two cases) since the beginning of August to date. The CFI normally sees fewer than 10 cases in a typical month.
Health Protection Scotland has identified 21 confirmed cases in the same period. Both the HPA and the Food Standards Agency (FSA) stress that bean sprouts are safe to eat provided that they are washed and cooked until piping hot before consumption or are clearly labeled as ready-to-eat.
Dr Joe Kearney, a director with the HPA’s Local and Regional Services Division, is chairing an outbreak control team comprising representatives from the Agency, the FSA, Health Protection Scotland and Environmental Health Officers from a number of local authorities. Dr Kearney said: “As the outbreak continues, it is important 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”.
Dr Kearney added that people who prepare meals in catering establishments and in the home should keep raw bean sprouts separate from other salad products, including ready-to-eat bean sprouts, to avoid the risk of cross-contamination.
Source: Health Protection Agency