UK shoppers are being urged to check egg cartons more carefully after a salmonella outbreak linked to imported eggs left one person dead and more than 200 people ill across the country. Health officials have confirmed that the risk does not appear to involve eggs produced in the UK, but updated guidance has been issued while investigations continue into the source of the outbreak.
National outbreak declared
The UK Health Security Agency (UKHSA) has declared a national outbreak of salmonella food poisoning and says the infection 'may be linked to eggs imported from outside of the UK'. Most cases are believed to be linked to food eaten outside the home, such as in restaurants and cafés.
Officials confirmed one death has been linked to the outbreak, with 207 cases recorded across the UK between August last year and early August this year, although most have been identified in recent weeks. Of those affected, 199 cases were recorded in England, with six in Scotland, one in Wales and one in Northern Ireland. Patients range from babies to people in their 90s, with more than a third requiring hospital treatment in some cases.
Expert warns of underreporting
One expert warned the official figure is 'likely to be just the tip of the iceberg', as many cases of food poisoning go unreported. Jacquelyn McCormick, head of incidents at the Food Standards Agency, said: “We are working closely with the UK Health Security Agency and other partners to investigate an outbreak of Salmonella Enteritidis. The exact cause has not yet been identified, however investigations so far have identified links to eggs imported from outside the UK, mainly used by food service and catering establishments such as restaurants or cafes, as a potential source. There is no evidence that UK-produced eggs are affected.
“While investigations continue, our advice around eating eggs remains the same. Eggs, which are thoroughly cooked and handled hygienically, should not present a food safety risk. Infants, young children, pregnant people and older adults should only eat runny or raw eggs if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme. This advice does not apply to those who are severely immunocompromised and require medically supervised diets. We continue to advise people who are handling eggs, eggshells or egg packaging to always wash their hands thoroughly with warm water and soap and dry them properly afterwards.”
Safety guidance for shoppers
The Food Standards Agency (FSA) is advising consumers to look for eggs carrying the British Lion mark or those produced under the Laid in Britain scheme when shopping in supermarkets including Tesco, Asda, Aldi, Lidl, Morrisons and Sainsbury’s. Officials say these eggs are considered safe to eat when handled and cooked properly.
The UKHSA has stressed that salmonella infections are most often linked to contaminated food and poor hygiene, rather than spread between people. Hannah Charles, lead epidemiologist for gastrointestinal infections at UKHSA, said: “Salmonellosis is often caused by eating or handling contaminated food and can be spread rarely from person-to-person. Salmonella generally causes a mild illness, although vulnerable groups with weakened immune systems may experience more severe illness.”
What is salmonella and how to stay safe
Salmonella is a type of bacteria that lives in the intestines of animals such as chickens, cattle and pigs - which is why eggs and poultry are commonly linked to infection. The bacteria are shed in animal faeces, and person-to-person spread is rare. You can catch it by eating contaminated or undercooked food, drinking contaminated water, handling infected animals, or cross-contamination in the kitchen (for example, mixing raw and cooked foods).
Symptoms usually appear 12 to 72 hours after infection and include diarrhoea, stomach cramps, vomiting and fever. Most people recover without treatment, but babies, older adults and those with weakened immune systems are at greater risk of severe illness and may need hospital care. Anyone concerned should contact their GP or an out-of-hours service.
Thoroughly cooking your eggs kills salmonella bacteria, making food safe to eat. Other key safety steps include washing hands before and after handling food, washing your hands thoroughly after using the bathroom, avoiding cross-contamination, keeping raw and cooked foods separate, and looking for eggs carrying the British Lion mark or those produced under the Laid in Britain scheme when shopping at supermarkets. If you have any symptoms, avoid handling food for others where possible.
The FSA has also issued guidance to catering businesses on safe storage and handling, reminding food operators that they are legally responsible for ensuring proper hygiene controls are in place to reduce the risk of contamination and keep food safe to eat.
