Abstract

The Food Standards Agency (FSA) in the United Kingdom (UK) has raised concerns over Spanish eggs with the European Commission, and directly with the Spanish food safety authorities after evidence emerged of a link between a number of outbreaks of Salmonella in England and Wales and eggs imported from Spain (1). An outbreak of gastroenteritis due to a strain of S. Enteritidis PT 14b (not known to be linked with foreign travel) is ongoing in England and Wales, with a cumulative total of 290 confirmed cases at 6 November (2 and references therein). The FSA has issued guidance to importers and wholesalers of Spanish eggs that they should ensure that these eggs are heat treated.