FSA statement on Salmonella Gold-coast incident

Posted: 27 September 2013 | | No comments yet

The Food Standards Agency investigates a particular strain of salmonella…

Food Standards Agency (FSA) Logo

The Food Standards Agency, with Public Health England and local authorities, is investigating an outbreak of a particular strain of salmonella, called Salmonella Gold-coast, which is known to have caused 18 cases of illness.

The investigation has identified potential links between the outbreak and the consumption of whelks from independent shops, market stalls and mobile seafood vans, largely in the East Anglia area. As part of this investigation, Lynn Shellfish Ltd of King’s Lynn (formerly known as Heiploeg or Heiploeg and Lynn Shrimpers) has issued a recall of all batches of frozen and chilled whelks.

Anyone who has recently purchased and consumed whelks and is displaying the symptoms of food poisoning, such as diarrhoea, vomiting, stomach cramps and fever should contact their GP. None of the affected product remains on sale. However, if you have whelks in your fridge or freezer from independent shops, market stalls and mobile seafood vans in the East Anglia area, you should not eat them but instead throw them away.

Product details

Details of the affected product:

Lynn Shellfish Ltd (UK K1010 EC)

Cooked whelk meat

All date marks

Frozen and chilled

How can you avoid getting infected with salmonella?

You can avoid getting infected with salmonella by following this advice:

Wash your hands thoroughly with soap and warm water: before preparing and eating food; after handling raw food; after going to the toilet or changing a baby’s nappy; after contact with pets and other animals, especially reptiles and amphibians and after working in the garden.

Keep cooked food away from raw food.

Store raw foods below cooked or ready-to-eat foods in the fridge to prevent contamination.

Wash raw fruits and vegetables thoroughly before eating.

Cook food thoroughly, especially meat, so that it is piping hot.

Keep all kitchen surfaces and equipment including knives, chopping boards and dish cloths clean.

Anyone experiencing diarrhoea, vomiting, stomach cramps and fever, should stop working with, or around, open food, normally for 48 hours after symptoms stop naturally. If someone is infected with salmonella, wash all dirty clothes, bedding and towels in the washing machine on the hottest cycle possible. Clean toilet seats, toilet bowls, flush handles, taps and wash hand basins after use with detergent and hot water, followed by a household disinfectant.


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