PUBLIC health services are due to meet today after nine people contracted E.Coli from eating venison.
Health Protection Scotland (HPS) and Food Standards Scotland (FSS) are working together with the Scottish E.coli Reference Laboratory and local health boards to assess the ongoing situation.
HPS said each of the patients had consumed venison products including sausages, steaks and meatballs which were raw when purchased and then cooked at home.
Eight patients are said to be recovering at home while one is being treated in hospital.
The cases have the same strain of the potentially fatal bug - E.coli O157 PT32 - but the venison is believed to have been bought from different shops.
Symptoms normally develop after ingesting contaminated foods or liquids or having been in contact with infected animals. Sufferers often develop a fever leading to sickness and diarrhoea.
The incubation period for the bug (the time from exposure to the onset of symptoms) can range from one to 14 days, but is usually reported as three to four days.
HPS issued advice on precautions which can be taken to reduce the risk of infection, including washing hands after contact with possible sources such as raw food.
Dr Syed Ahmed, consultant with HPS, 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 O157 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 that food is always properly prepared."
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