PHE statement on Salmonella Gold-Coast incident
The FSA, with PHE and local authorities, is investigating an outbreak of 'Salmonella Gold-Coast' which has caused 18 cases of illness.
The Food Standards Agency, with Public Health England and local authorities, is investigating an outbreak of a particular strain of salmonella, called ‘Salmonella Gold-coast’, which has caused 18 cases of illness.
The investigation has identified potential links between the outbreak and the consumption of whelks from independent shops, market stalls and mobile seafood vans, largely in the East Anglia area. As part of this investigation, Lynn Shellfish Ltd of King’s Lynn (formally known as Heiploeg or Heiploeg and Lynn Shrimpers) has issued a recall of all batches of frozen and chilled whelks.
Anyone who has recently purchased and consumed whelks and is displaying the symptoms of food poisoning, such as diarrhoea, vomiting, stomach cramps and fever should contact their GP. None of the affected product remains on sale, but if you have whelks in your fridge or freezer from independent shops, market stalls and mobile seafood vans in the East Anglia area, you should not eat them and throw them away.
Product details
Lynn Shellfish Ltd - UK K1010 EC
- Cooked whelk meat
- All date marks
- Frozen and chilled
How can you avoid getting infected with salmonella?
- Wash your hands thoroughly with soap and warm water: before preparing and eating food; after handling raw food; after going to the toilet or changing a baby’s nappy; after contact with pets and other animals, especially reptiles and amphibians and after working in the garden.
- Keep cooked food away from raw food.
- Store raw foods below cooked or ready-to-eat foods in the fridge to prevent contamination.
- Wash raw fruits and vegetables thoroughly before eating.
- Cook food thoroughly, especially meat, so that it is piping hot
- Keep all kitchen surfaces and equipment including knives, chopping boards and dishcloths clean
Anyone experiencing diarrhoea, vomiting, stomach cramps and fever should stop working with, or around, open food, normally for 48 hours after symptoms stop naturally. If someone has salmonella, wash all dirty clothes, bedding, and towels in the washing machine on the hottest cycle possible. Clean toilet seats, toilet bowls, flush handles, taps and wash hand basins after use with detergent and hot water, followed by a household disinfectant.
Public Health England’s mission is to protect and improve the nation’s health and to address inequalities by working with national and local government, the NHS, industry and the voluntary and community sector. PHE is an operationally autonomous executive agency of the Department of Health. www.gov.uk/phe Follow us on Twitter @PHE_uk
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