Health

Health warning over ‘pink’ lamb after 300 people struck down by salmonella


MEAT lovers have been urged to be cautious when cooking lamb amid an increase in sheep-related salmonella cases.

The Food Standards Agency have urged consumers to ensure all diced and minced lamb or mutton is “properly cooked”.

 Salmonella poisoning is a risk with minced lamb

Alamy

Salmonella poisoning is a risk with minced lamb

The watchdog’s advice comes after more than 300 people have fallen ill since July last year from the bug – including 165 cases since June.

Lamb chops and steaks are fine to eat pink but minced meat, kebab, sausage and burgers pose a risk, the FSA warns.

Salmonella typhimurium is one of a group of bacteria that live in animal intestines and are shed through faeces.

People can become infected through contaminated water or food and may experience “tummy bug” symptoms.

 Lamb chops and steaks are fine to eat pink but minced meat, kebab, sausage and burgers pose a risk, the FSA warns

Getty – Contributor

Lamb chops and steaks are fine to eat pink but minced meat, kebab, sausage and burgers pose a risk, the FSA warns

A spokesperson for the FSA said: “We’re quite clear that people can still enjoy their steaks, chops, joints and cutlets pink on the inside but cooked fully on the outside.

“If it’s minced meat, a kebab, sausage or a burger then cook it thoroughly throughout so there’s no pink meat at all, making sure it’s steaming hot and the juices run clear.”

They also pointed out that lamb chops are safe to be cooked pink because the salmonella bacteria only exists on the outside of the meat.

Cases of the strain first started to appear in the UK in July 2017. By May this year, 118 people had fallen ill from it.

But since June, a further 165 cases have been reported – meaning a total of 283 people have been struck down by the nasty bug.

WHAT IS SALMONELLA?

Salmonella is a bacteria infection that can be transferred from many domestic and wild animals including birds, sometimes causing illness in them.

 

Salmonella infection usually results from ingestion of the bacteria from contaminated food, water or hands.

 

Eggs, milk, meat or poultry are particularly high risk foods.

 

Fruit and vegetables can also be contaminated, especially if manure has been used as fertiliser.

 

Symptoms of Salmonella infection may include fever, diarrhoea, loss of appetite, headache, stomach cramps, nausea and vomiting.

 

Recovery from Salmonella infection usually takes a week and antibiotic treatment isn’t usually required.

Prior to July 2017, only two cases of this strain had ever been detected in England, according to a release issued by the FSA.

Colin Sullivan, chief operating officer at the FSA, said the advice was being given to reduce the likelihood of catching salmonella typhimurium.

He said: “Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat.”

 

As well as cooking lamb thoroughly, he urged people to wash their hands after handling raw meat.

Lamb should be stored separately in the fridge to avoid contaminating other food in the kitchen, Mr Sullivan warned.

The news comes after officials last week announced a case of mad cow disease on a farm in Scotland, which is currently under lockdown.

What is salmonella, what are the symptoms and treatment?


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