Salmonella has been found to be the source of a number of food poisoning cases over the last year.
More recently since June 2018, 165 cases have been reported.
Colin Sullivan, Chief Operating Officer at the Food Standards Agency said: ‘We are advising care when preparing all meat, including lamb and mutton, to reduce the likelihood of becoming ill with Salmonella Typhimurium. Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat.”
This outbreak has been identified as the type of Salmonella is relatively rare. There are over 2400 types (serotypes) of Salmonella.
Salmonella bacteria are often found in raw or undercooked meat and poultry, raw eggs, raw milk, and other raw dairy products. It can be found in the gut of live animals, birds, amphibians, reptiles, and occasionally humans
The incubation period for Salmonella is usually between 12 and 72 hours. The symptoms usually last around four to seven days.
Symptoms can include diarrhoea, vomiting and fever, as well as more serious illness, particularly in the elderly and young. More information can be found here.
The ways to avoid infection is to observe good food hygiene, for example:
- Wash hands after handling raw food, rubbish and pets, as well as visiting the toilet.
- separate cooked and raw food at all times, including in the fridge and when preparing food.
- Ensure that raw meat and poultry is cooked to at least 70C, or is piping hot. This is particulary important when the meat is minced, or diced.
- The full advice from the Food Standards Agency is here.