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The recent E.coli outbreak in the UK could be linked to fresh produce, according to reports. 

At least 37 people have been admitted to hospital with the bacteria since an urgent warning was released a week ago, according to the UK Health Security Agency (UKHSA). 

Owing to the “wide geographic spread of cases”, the agency said last week that the outbreak was linked to a nationally distributed food item or multiple food items. 

Now, an industry source has told The Grocer that the Food Standards Agency has focused its investigation on fresh produce in sandwiches and salads. 

It is understood that cheese is not a cause for concern at present. 

Sky News put the claim to the FSA, which said the source of the illness is “most likely linked to one or more food items”. 

Darren Whitby, head of incidents and resilience at the FSA, said “extensive food chain analysis” was being carried out to find the cause of the outbreak, adding that staff were working closely with food manufacturers to put control measures in place. 

Updated guidance on how to handle fresh produce

He also updated the FSA’s guidance on handling fresh food. 

“We advise consumers that food should be cooked in accordance with the cooking instructions on the product label, to ensure it is safe,” he said. 

“Fruit and vegetables should be washed with water before they are eaten to make sure that they are clean. This should be done under a running tap, or in a bowl of fresh water.

“You should not prepare food for others if you have had symptoms, or for 48 hours after symptoms stop.”

Who has been affected? 

All the cases recorded in the outbreak involve Shiga toxin-producing E. coli O145 (Stec), with 81 cases in England, 18 in Wales, 13 in Scotland and one person in Northern Ireland who believes they fell ill in England.

Those affected range in age from two to 79, with the majority of cases in young adults. 

E. coli are a diverse group of bacteria that are normally harmless and live in the intestines of humans and animals.

However, some strains produce toxins that can make people very ill, such as Stec, which can cause people to suffer with diarrhoea.

About 50% of cases have reported bloody diarrhoea. Other symptoms, which can last up to two weeks, include stomach cramps and fever.

Stec is often transmitted by eating contaminated food but can also be spread by close contact with an infected person, as well as direct contact with an infected animal or where it lives.