Salmonella in eggs linked to fatality
The cause of illness has been identified as Salmonella Enteritidis PT14b (naladixic acid resistant variant) – an unusual strain of salmonella in Ireland, which has also been detected by the Food Standards Agency, in Britain, which established a link to an egg-production premises in Spain.
As part of an ongoing investigation, the Food Safety Authority of Ireland is seeking additional information about the sources of eggs on the Irish market.
The FSAI has a complete list of suppliers of Irish eggs, but does not have comparable information on suppliers of non-Irish eggs into the Irish market.
Egg-and-poultry marketing standards inspectors have been requested by the FSAI to inspect egg stamp codes at packing and distribution establishments, and to ascertain what non-Irish eggs are available, and provide the FSAI with details.
It is thought the suspect eggs would be stamped with a 3ES450470000034E code (ES is the code for Spain).
However, eggs from this batch were past their sell-by date early in December.
Environmental health officers have also been requested to inspect egg-packing codes at catering and take-away establishments, ascertain what non-Irish eggs are available, and provide the FSAI with details.
Food business operators were also requested to check egg codes, and were advised to source good quality eggs and follow good hygiene practices.
In Britain, the Food Standards Agency and Health Protection Agency has been investigating a more than three-fold increase in cases of Salmonella Enteritidis phage type (PT) 14b since mid-August, linked to catering establishments and a care home.
