A THIRD company has recalled a product as a “precautionary measure” due to a possible deadly E. coli outbreak.
The Food Standards Agency (FSA) said manufacturer THIS! has issued a recall notice to customers over its vegan chicken and bacon wrap, which is sold only at WH Smith.
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The manufacturer stated that they had not detected E coli in the product.
But the FSA said that anyone who purchased the product at any point up to and including Tuesday, June 18, should not eat it and instead return it to the store for a full refund.
Products including sandwiches, wraps and salads are being pulled off the shelves because of a potential link to an E.coli outbreak that has left several people across the UK in hospital.
It comes just days after manufacturers Greencore Group and Samworth Brothers Manton Wood recalled a variety of sandwiches, wraps and salads.
The products being recalled by Greencore include sandwiches, wraps and salads sold at Sainsbury’s, Asda, Aldi, Morrisons, Co-op, and retail pharmacy chain Boots.
Samworth Brothers Manton Wood is recalling various Tesco and One Stop sandwiches and wraps.
Darren Whitby, head of incidents at the Food Standards Agency, said:
“Sandwich manufacturers are taking a precautionary measure to recall various sandwiches, wraps, subs and rolls … to identify the cause of an ongoing outbreak caused by Shiga toxin-producing E.coli (STEC).
“This is a complex investigation, and we have worked swiftly with the relevant businesses and the local authorities concerned to narrow down the wide range of foods.
“The FSA is here to ensure that food is safe. If there are products on the market that are not, we won’t hesitate to take action to remove them.”
Earlier this month, UKHSA confirmed at least 37 people had been admitted to hospital following the E. coli outbreak, which it believed to be linked to food.
As of 11 June, there have been a further 98 cases associated with this outbreak of STEC O145 in the UK, bringing the total number of confirmed cases to 211.
E. coli are a diverse group of bacteria that are normally harmless and live in the intestines of humans and animals.
However, some strains, like Stec, can make people very ill.
People infected with STEC can suffer diarrhoea, and about 50 per cent of cases have bloody diarrhoea.
Other symptoms include stomach cramps and fever. Symptoms can last up to two weeks in uncomplicated cases.
Some patients, mainly children, may develop hemolytic uraemic syndrome, which is a serious life-threatening condition resulting in kidney failure.
A small proportion of adults may develop a similar condition called thrombotic thrombocytopaenic purpura (TTP).
STEC is often transmitted by eating contaminated food.
This is often minced beef, unpasteurised dairy and fresh produce like spinach, lettuce, fruit and vegetables.
But it can also be spread by close contact with an infected person, as well as direct contact with an infected animal or the area where it lives.
Andrew Opie, director of food and sustainability at the British Retail Consortium, said: “Food safety is the highest priority for our members and those who sell or prepare food are well-versed in food safety measures.
“Following investigations by the FSA and UKHSA regulators, a number of manufacturers in the supply chain are taking precautionary measures and issuing a recall notice for a small number of products.
“Retailers affected are taking swift action to remove these products from sale and are working closely with the Food Standards Agency to take any further action needed to minimise risk to their customers.”
What are the symptoms of STEC?
SHIGA toxin-producing Escherichia coli can cause gastrointestinal illness that can become severe.
The most common type of STEC in the UK is O157, according to a 2017 report by Public Health England.
Some people who are exposed to STEC do not become ill. Others develop stomach cramps and bloody diarrhoea.
Symptoms can also include vomiting, fever, and chills.
In severe cases, the infection can damage organs, such as the kidneys.
Symptoms can appear anywhere from one to ten days after exposure but usually appear around three to four days after exposure.
Most of those affected by the bug will get better without treatment within a week. Sufferers are advised to drink plenty of fluids to stay hydrated.
Are you at risk of getting it?
People can become infected by:
- Eating contaminated food
- Contact with infected animals either directly or through inadvertent contact with animal faeces, for example at farms, petting farms and campsites
- Contact with other people who have the illness (through inadequate hand hygiene after using the toilet, before food handling – particularly in households, nurseries, infant schools, or both
- Drinking water from inadequately treated water supplies
- Swimming or playing in contaminated water such as ponds or streams
STEC are very infectious because very few bacteria are needed to cause illness.
This means that disease can spread easily within families and in other settings such as day nurseries, primary schools, nursing homes and hospitals where there are young children and others who might have difficulty keeping clean.
How can you protect yourself from STEC?
An STEC infection can be prevented by taking the following precautions:
- Cook all minced meat products (burgers, meatloaf, meatballs) thoroughly, until the colour is the same all the way through, and no blood runs from them
- Ensure refrigerators are working correctly – bacteria grow more quickly at temperatures over 4oC
- Only leave cooked foods, meat and dairy products out at room temperature for a short time
- Store uncooked meats below-cooked meats and salad vegetables to avoid dripping juices onto ready-to-eat food
- Store uncooked and cooked meats on different plates, and avoid all contact between raw and cooked meats
- Thoroughly wash all salad vegetables and do not prepare them with utensils that have also been used for raw meat
- Children and the elderly who are particularly susceptible to the severe effects of STEC should avoid eating or drinking unpasteurised dairy products
- People who have been ill should not prepare food for others for at least 48 hours after they have recovered
- Boil any drinking water if you are unsure of its source
- Do not swim in water that you think may be contaminated by cattle and sheep in nearby fields
- Wash your hands thoroughly after using the toilet (or helping others including changing nappies), handling raw meat, before meals and after contact with animals
Source: PHE
