Vulnerable people in the UK are being urged to avoid undercooked or runny eggs when eating out amid a developing Salmonella outbreak that has left hundreds of people ill and been linked to at least one death.
The Food Standards Agency (FSA) has advised children under five, adults aged over 65, pregnant women and people with certain health conditions to avoid runny eggs and freshly prepared foods that may contain uncooked eggs when eating at restaurants, cafés and takeaways.
Foods that could contain uncooked or lightly cooked eggs include mayonnaise, soufflé and hollandaise sauce.
However, the FSA said that well-cooked eggs and egg products remain safe to eat in restaurants, cafés and takeaways.
The warning follows the UK Health Security Agency (UKHSA) declaring a national outbreak of Salmonella food poisoning.
One person has died and hundreds of people have reportedly become ill as health authorities investigate the source of the outbreak.
Imported eggs, or foods containing imported eggs, are believed to be linked to the outbreak, although investigations are continuing.
The developing situation has prompted health officials to issue specific advice for people who are more vulnerable to serious complications from foodborne infections.
Vulnerable People Urged to Choose Well-Cooked Eggs
FSA chief scientific adviser Ian Young said people who are young, elderly, pregnant or otherwise vulnerable should take particular care when consuming eggs or egg-based products outside the home.
He advised vulnerable people to make sure that eggs and foods containing eggs are very well cooked when eating at restaurants and other food establishments.
Young described the Salmonella outbreak as “unusually large and rapidly increasing” and urged people to be cautious while authorities continue investigating.
The advice is particularly relevant when eating foods prepared outside the home because customers may not know which eggs have been used or how thoroughly they have been cooked.
British Eggs Remain Safe
Despite the outbreak, the FSA has stressed that consumers can continue buying British eggs from supermarkets.
Young said there was no known link between British supermarket eggs and the current outbreak. British hens are vaccinated against common strains of Salmonella, providing an important layer of protection within the domestic egg supply.
“There is no link to those eggs to this current outbreak,” Young said.
The guidance means consumers do not need to avoid eggs altogether. Instead, vulnerable people are being encouraged to follow specific precautions when eating eggs or egg-containing dishes outside the home.
The British egg industry has also stressed that British eggs remain safe.
Mark Williams, chief executive of the British Egg Industry Council, said British eggs could be eaten runny and were widely available in restaurants and cafés.
He advised customers who prefer runny eggs to ask whether establishments are using British Lion eggs.
The British Lion scheme is widely used across the UK egg industry and is intended to provide consumers with assurances about egg production and food safety.
For people considered vulnerable to Salmonella infection, health officials are recommending extra caution when eating outside the home.
Customers can reduce their risk by choosing fully cooked eggs and avoiding dishes containing raw or lightly cooked egg ingredients, particularly freshly prepared sauces and desserts.
People who are not considered vulnerable can continue eating eggs, while following normal food-safety precautions.
Anyone who develops symptoms consistent with Salmonella infection should seek appropriate medical advice, particularly if symptoms are severe or persistent.
The outbreak investigation remains ongoing, and health authorities are continuing to examine the possible role of imported eggs and egg-containing products.
For now, the key message from officials is not to avoid eggs completely, but for vulnerable people to take extra care when eating runny eggs or uncooked egg products in restaurants, cafés and takeaways.
