Venison warning after nine fall ill with E.coli superbug

A HEALTH warning was last night issued over venison after nine people in Scotland fell ill after eating the meat.

People across the country contracted the E.coli bug after eating venison products including sausages, grill steaks, steaks and meatballs.

Public health watchdog Health Protection Scotland (HPS) has begun an investigation.

The body also warned Scots to take extra precautions when handling the meat raw. They advised that cooks should not serve venison rare or medium – only well done.

The inquiry will seek to establish whether the venison at the centre of the E.coli cases came from a single farm or butcher.

Eight people were said to be recovering at home while a ninth remains in hospital. HPS was unable to confirm the hospital patient’s condition.

A number of those affected had eaten different forms of venison bought raw from various shopping outlets and cooked at home.

In a warning to the public, HPS clinical director and health protection consultant Dr Syed Ahmed said: ‘It is important that all deer meat should be cooked thoroughly and should not be eaten medium or rare.

‘The risk of E.coli infection can be reduced by careful hand washing – especially after contact with animals – handling raw meats, after going to the toilet and immediately before preparing or eating food and by making sure food is properly prepared.’

All of the cases involve the same strain, E.coli 0157, for which symptoms include stomach cramps, diarrhoea, vomiting and fever. The incubation period can range from one to 14 days but is usually three or four. E.coli is a common bacterium that can live harmlessly in the guts of animals and people. However, some types – including 0157 – produce toxins that are harmful to people.

An HPS spokesman said it was ‘especially important’ to make sure venison steaks and sausages are cooked all the way through – any pink meat or juices with pink or red in them could allow E.coli 0157 germs.

HPS is working with local health protection teams, Foods Standards Scotland and the Scottish E.coli Reference Laboratory to investigate the outbreak.