A link between beansprouts and an outbreak of salmonella has been confirmed by the Health Protection Agency (HPA). The organisation is now strongly advising caterers and the public to heed the Food Standards Agency’s advice that raw beansprouts should be washed and thoroughly cooked before they are eaten, unless they are clearly labelled as ready to eat.
An investigation in England and Scotland revealed on Wednesday it has further evidence of a link between the consumption of raw or under-cooked beansprouts and a recent increase in cases of salmonella Bareilly infection. The HPA's Centre for Infections (CFI) has identified 106 S. Bareilly cases in England, Wales (the 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 s Bareilly infection produced some evidence of a link with beansprouts 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 beansprouts separate from other salad products, including ready-to-eat beansprouts, to avoid the risk of cross-contamination. If there is any doubt as to whether beansprouts 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.”
