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Health warning issued after spike in lamb-related salmonella cases

Since July 2017, 300 people have been taken ill with sheep-related Salmonella Typhimurium

Meat eaters are being warned of the dangers of eating undercooked lamb after more than 300 people fell ill to sheep-related salmonella poisoning.

The Food Standards Agency along with Food Standards Scotland, Public Health England and Health Protection Scotland are  reminding people who eat or handle raw lamb or mutton to store, prepare and cook the meat properly.

Whilst it is safe to eat pink lamb chops or steaks, lamb or mutton that is diced or minced is thought to be a potential health risk when served pink.

The advice comes after a spike in Salmonella Typhimurium cases. Since July 2017, 300 people have been taken ill with sheep-related Salmonella Typhimurium, including 165 cases since June this year.

How to avoid salmonella poisoning

Humans generally pick up Salmonella Typhimurium by consuming contaminated food or water and Public Health England has said that the likely cause of this spike in Salmonella is from eating contaminated meat or cross contamination with meat from affected sheep.

“Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat,” said Colin Sullivan, Chief Operating Officer at the Food Standards Agency.

“People should wash their hands after touching raw meat, avoid contaminating other food in the kitchen by storing it separately in the fridge and using different chopping boards and knives, and ensure that meat, particularly diced and minced lamb, is cooked properly.”

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