VANCOUVER – Eggs imported into B.C. from the United States are likely behind B.C.’s three year long outbreak of Salmonella Enteritidis, according to the B.C. Centre for Disease Control.
At least part of the rise in cases has been traced to Metro Vancouver restaurants serving poor quality, cracked or dirty eggs to customers.
Infection rates have gone up 300 per cent since the strain of salmonella was introduced to B.C. in 2007, said physician epidemiologist Eleni Galanis.
"This is an outbreak situation," she said.
The American eggs were imported by the broiler industry, which hatches the eggs for meat production. But an investigation involving BCCDC and the Vancouver and Fraser Valley health authorities found that eggs from the broiler industry as well as unwashed and uninspected eggs have been entering the food system.
"As sick individuals have eaten eggs from many sources, it’s not clear what type may be causing the outbreak," said Eleni Galanis, an epidemiologist for the BCCDC. "However, the investigation did uncover the use of ungraded and broiler hatching eggs in restaurants and other food service establishments in the Lower Mainland."
About 500 cases of salmonella have been reported in B.C. since 2008 and investigators estimate that the real number of cases may be 13 to 37 times that. One case in seven has required hospitalization. No deaths have been reported.
The Salmonella Enteritidis bacterium causes diarrhea, vomiting and stomach cramps. Symptoms often take 12 to 36 hours to appear.
In a communication released this morning BCCDC recommends the following:
– Eat well-cooked eggs (with solid yolk and egg white) and avoid raw and runny eggs.
– Keep eggs refrigerated.
– Wash hands after handling eggs.
– Use only pasteurized eggs in foods calling for uncooked eggs (these are available in grocery store dairy sections).
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