A PRESTON bakery at the centre of a recent salmonella scare has now re-opened after clearance from public health chiefs.

Two adults from Chorley and a youngster from South Ribble were struck down by the salmonella enteritidis bacteria three weeks ago after eating contaminated egg products.

All three are now recovering back home after hospital treatment. No-one from the Preston area was infected.

An Environmental Health outbreak team from South Lancashire Health Authority launched an investigation last week and immediately shut down production.

After extensive swabbing of the premises and a review of production methods, health chiefs were satisfied that the premises could now continue trading.

Alan Walker, Preston council's group leader for food safety, said the decision not to name the bakery was one which he felt would not help reassure the public over food safety.

He said: "The outbreak seems to have stemmed from the cross-contamination of raw eggs and non-egg products.

"The bakery was making commodities from ingredients which included shelled eggs.

"After an in-depth investigation in to the bakery's practices, we felt that it is now safe for the bakery to resume trading."

Doctor Arif Ashraf, of the Environmental Health's outbreak team, added: "We have not heard of any cases as regards this particular salmonella outbreak for the last three weeks.

"On that evidence, it is safe to assume the problem has now been dealt with."