Routine testing of salad produce by two unnamed wholesalers has identified group C salmonella on some raw beansprout samples.
The Health Protection Agency (HPA) and Health Protection Scotland, the Food Standards Agency (FSA) and environmental health officers are all investigating an increase in cases of salmonella Bareilly, which is in the same group as the salmonella found on the beansprouts.
An HPA spokesman told FPJ it did not wish to be alarmist about the discoveries in beansprouts. “This is one lead we are following. Bareilly is in the same group C, but we have not had any results on typing the salmonella found in the beansprouts.”
Nevertheless, some 68 cases of salmonella Bareilly have been identified since the beginning of August. This is considerably greater than the five cases seen in a typical month. Nineteen of the reported cases have occurred in north-west England and Scotland.
The FSA took the precaution this week of issuing guidance on the need to clean raw beansprouts thoroughly and preferably cook before eating. In a statement the agency said: “The investigation is ongoing and no conclusive source has been identified.”
The HPA supported the FSA’s actions. “We are not saying beansprouts have caused this,” said the HPA spokesman. “But the FSA is absolutely right to put out its advice to caterers and the public. If everyone follows the instructions on the packet, there should be no risk from eating beansprouts.”
The FSA also points out in its guidance that raw beansprouts should not be consumed by the very old or very young, or those with weakened immunity.
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