Salmonella outbreak linked to bean sprouts
The recent Salmonella Bareilly outbreak now seems certain to be stemming from the consumption of raw or under-cooked bean sprouts. It has infected at least 129 people since early August. The Health Protection Agency have confirmed 106 S. Bareilly cases in England, 19 in Scotland, three in Wales and one in Northern Ireland. It would normally see fewer than ten S. Bareilly cases during such a period. People need to thoroughly wash and cook any raw bean sprouts before they are eaten unless they are clearly labelled as ready-to-eat. The Food Standards Agency offered this advice:> keep bean sprouts refrigerated> avoid sprouts that have turned brown or have a strange odour> rinse raw bean sprouts thoroughly > follow instructions on the packaging and discard by the ‘use by’ dates> bean sprouts labelled ‘ready to eat’ can be eaten uncooked> bean sprouts NOT labelled ‘ready to eat’ should be cooked thoroughly> caterers should keep raw bean sprouts separate from other salad products Vulnerable groups (people with weakened immune systems, the elderly, the very young and pregnant women) should cook ALL bean sprouts before eating them
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