Poor quality or dirty eggs served in Lower Mainland restaurants may be to blame for a steady rise in salmonella illnesses in B.C., the province's main health agency announced Thursday.
In the last three years, more than 500 cases of salmonella have been reported to the B.C. Centre for Disease Control (BCCDC). The majority of cases originate from the Lower Mainland.
The agency says for every one case reported to them up to 37 real cases actually occur. Only 14 per cent of cases are hospitalized and no deaths have been reported.
"Eggs are the most likely source of this outbreak," said epidemiologist Dr. Eleni Galanis.
Galanis said it's still not clear what type of eggs may be causing the outbreak because sick people have eaten eggs from many different sources.
"However, the investigation did uncover the use of ungraded and broiler hatching eggs in restaurants and other food service establishments in the Lower Mainland."
Those eggs were poor quality, cracked and dirty, she added.
The agency says restaurants can decrease the risk of making patrons sick by only using grade-A eggs from reputable farms and only using pasteurized eggs where they are served raw or undercooked.
Although grocery stores and retail outlets only sell graded eggs, it is believed some restaurants try to cut costs by buying large amounts of ungraded eggs through farm gate operations or brokers.
The British Columbia Egg Marketing Board (BCEMB) said it supports the investigation into the purchasing practices of restaurants, saying it is concerned about some establishment using eggs not meant for human consumption.
"Restaurants should only serve eggs that have been inspected, washed and graded in registered stations," said BCEMB Executive Director Al Sakalauskas.
"Egg farmers registered with the marketing board have adopted on-farm biosecurity, have their farms tested for salmonella and follow strict cleaning and disinfection procedures."
The CDC offered four key tips to consumers to avoid infection from eggs:
- Eat well-cooked eggs and avoid raw and runny eggs
- Keep eggs refrigerated
- Wash hands after handling eggs.
- Use only pasteurized eggs in foods calling for uncooked eggs
Salmonella bacteria are found on the egg's shell and in the white and yolk.
Symptoms of salmonella, such as stomach cramps, diarrhea, nausea and headaches, often appear 12 to 36 hours after eating the contaminated item. Most people recover quickly. Young children, the elderly and people with compromised immune systems are the most susceptible.
For more information visit the B.C. Centre for Disease Control.
