The pathogen Salmonella has had an impact on the food industry in recent weeks with a major compensation payout awarded.
It has just been reported that a compensation payout of £275k has been awarded to the 28 victims of the salmonella outbreak four years ago linked to the Real China restaurant in Eastleigh, Hampshire. Legal firm Irwin Mitchell represented the victims who fell ill between 11 July and 24 July 2014 after eating at the restaurant.
The source of the outbreak was linked to infected eggs from a German supplier.
This source was also responsible for a wider, national salmonella outbreak and Public Health England stepped in to investigate. During the national Salmonella outbreak in 2014 more than 250 people became ill across the country.
This case highlights the importance of using Lion Marked Eggs and put eggs safety back in the spotlight.
The British Lion scheme has been responsible for a drastic reduction to the presence of salmonella in UK eggs and the Food Standards Agency has recently confirmed that they are the only eggs that are safe to be consumed runny, or even raw, by vulnerable groups.
All eggs that carry the British Lion mark have been produced under the stringent requirements of the British Lion Code of Practice which ensures the highest standards of food safety. The code covers the entire production chain and ensures strict food safety controls including the guarantee that all hens are vaccinated against Salmonella and a ‘passport’ system ensuring that all hens, eggs and feed are fully traceable.
This advice does not however apply to severely immunocompromised individuals, who require medically supervised diets prescribed by health professionals
When eating raw or lightly cooked eggs it is recommended to:
- Store eggs safely in a cool dry place such as the fridge;
- Follow good hygiene practices in the kitchen; avoiding cross contamination, cleaning work surfaces, dishes and utensils and making sure you wash your hands thoroughly Before and after handling eggs
- Observe ‘best before’ dates.