Food Standards Scotland, Food Standards Agency, Health Protection Scotland and Public Health England are reminding people to take care when handling raw meat and to cook it properly.
This comes as we investigate a rise in cases of a particular strain of Salmonella Typhimurium, which have been linked to lamb and mutton. We first saw an increase in cases of this particular type of Salmonella in July 2017. A number of control measures were put into place, which led to a significant decline in cases at the end of that year. A total of 118 cases were reported up until May 2018.
Since June 2018, a further 165 cases have been reported (up to 19 October), which is why we put control measures in place. These haven’t led to the same decline in cases as in 2017 so we are now reminding the public about how to cook and handle raw meat.
Ian McWatt, Director of Operations at Food Standards Scotland said:
“The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross contamination with meat from affected sheep. People can be infected with Salmonella Typhimurium in a number of ways, such as not cooking their meat properly, not washing hands thoroughly after handling raw meat, or through cross-contamination with other food, surfaces and utensils in the kitchen.”
