Salmonella outbreak: What we know so far

The UK Health Security Agency (UKHSA) has recently declared a national outbreak , external of salmonella food poisoning after one person died and hundreds more fell ill with the bug.

Although not yet proven, imported eggs or dishes containing them are the leading suspects as to the cause.

Evidence also suggests people caught the bug while eating out, rather than at home - with catering and food services such as restaurants, cafes or take-aways likely to play a part.

Salmonella are a family of bacteria that typically live harmlessly in the digestive tract of animals including cattle, pigs and chicken - which is why eggs and poultry are among foods commonly associated with the infection.

cross contamination after mixing raw and cooked food in the kitchen for example

Signs to watch out for include stomach cramps, diarrhoea, vomiting or fever. These usually develop between 12 and 72 hours after becoming infected.

In most cases people recover without further help but older people, babies and people with weakened immune systems are at greatest risk of severe disease.

Hospital care with fluids and sometimes antibiotics can help in these cases.

Anyone who is concerned should contact their GP or out of hours service in the first instance.

Other ways to protect yourself include washing your hands before preparing food, after using the bathroom and after contact with animals.

In the current outbreak most infections do not seem to arise from food that has cooked at home.

The Food Standards Agency , external has recently issued guidance to catering businesses on the storage and handling of eggs.

The majority of recent cases - 199 of the 207 - have been in England, including 47 in London and 38 in Yorkshire and Humber.

There have been six cases in Scotland, one in Wales and another in Northern Ireland.