Dáil Éireann Debate, Thursday - 28 October 2004
111 Dr. Upton asked the Tánaiste and Minister for Health and Children if her attention has been drawn to the recent increase in the number of cases of food poisoning caused by salmonella Newport in Northern Ireland; if she will take steps to keep the public reminded of the need for constant vigilance in the preparation, handling and storage of food; and if she will make a statement on the matter. [24510/04]
View answerThe National Disease Surveillance Centre, NDSC, plays a key role in relation to the prevention and management of infectious diseases in this country. Information provided by the NDSC indicates that salmonella Newport is an uncommon variety of salmonella. It accounts for about 1-2% of all salmonella infection in Europe but it is responsible for a considerably higher proportion of infection in the United States. It produces the same symptoms as other strains of salmonella including diarrhoea, vomiting and fever. Most cases of illness are mild and short lived, if unpleasant. While a significant minority of cases are ill enough to require hospitalisation, life-threatening illness and death are rare. Salmonella infection usually results from undercooked foods, especially eggs, poultry and pork, or by cross-contamination from raw to prepared food.
The current outbreak of salmonella Newport in the United Kingdom came to light when an increase in this relatively rare salmonella was noticed by the UK Health Protection Agency, HPA. The authorities have established epidemiological evidence indicating that the illness has been associated with consumption of lettuce from restaurants, fast food and take away premises. However, this has not been confirmed by identification of the bacteria from food samples analysed.
In response to evidence which suggested that the lettuce implicated in the UK outbreak was supplied to catering premises only and not to retail traders, the Food Safety Authority of Ireland took the precautionary step of issuing detailed advice to caterers preparing lettuce. Food businesses were also reminded of the need to maintain good hand washing practices and hygiene practices in kitchens in order to minimise the risk of causing this type of illness.
The NDSC and the interim national salmonella reference laboratory in Galway have been monitoring the situation closely. One case of salmonella Newport, associated with the United Kingdom outbreak, has been diagnosed in the Republic of Ireland. The patient, a resident of the Republic of Ireland, had consumed food in Northern Ireland and the illness was diagnosed on returning home. Two other cases of Salmonella Newport earlier in the year in the Republic of Ireland were associated with overseas travel and are not part of the United Kingdom outbreak.
