UK authorities are looking into a national Salmonella outbreak and are advising people in vulnerable groups to take extra care with runny or lightly cooked eggs when eating out in restaurants, cafés and other food businesses.
The warning is especially relevant to young children, older adults, pregnant women and people with pre-existing health conditions. The Food Standards Agency (FSA) has told these groups they must ensure eggs and dishes containing eggs served outside the home are cooked thoroughly while the investigation continues.
The advice also applies to foods freshly prepared that could contain raw or lightly cooked eggs such as mayonnaise, hollandaise sauce and some desserts.
Thoroughly cooked eggs are still safe to eat.
As of 13 August, the UK Health Security Agency (UKHSA) had reported 207 confirmed cases linked to the outbreak, with cases recorded in England, Scotland, Wales and Northern Ireland. The outbreak has been associated with one death. Most cases have been reported from England.
Investigators say the strain of Salmonella responsible is Salmonella Enteritidis. Genetic testing shows the cases are linked to the same outbreak.
But authorities have not yet identified a definite source. Investigations into the epidemiology and food chain have identified potential links with imported eggs from outside the UK, in particular those used in the food service and catering sector. No link to UK-made eggs or poultry has yet been identified, the UKHSA said.
The FSA said investigations found that eggs used outside the home, including by restaurants and caterers, were a possible source. Several food businesses associated with cases had sourced eggs from several suppliers, including importers. Of the food-related signals that investigators have uncovered so far, egg-eating is the most potent.
The agency has also said its advice on UK-produced eggs has not altered. The current advice on food safety still allows vulnerable groups to eat British Lion-marked eggs and eggs produced under the Laid in Britain assurance scheme raw or lightly cooked.
This is particularly relevant when eating out, where consumers are unaware of the origin of the eggs in a dish and the assurance scheme they are under.
Salmonella bacteria can cause diarrhoea, stomach cramps, vomiting and fever. Most infections are self-limiting, but illness can be more severe in young children, older adults and people with weakened immune systems. UKHSA said that 38% of those with hospitalisation information available in the current outbreak had been admitted to hospital, and two people had developed bloodstream infections.
Salmonella can be spread by eating contaminated food, including eggs, poultry and other products, or through cross-contamination during food preparation.
Authorities are investigating the source of the outbreak and working with food businesses and local environmental health teams on food-safety measures.
The advice to consumers is simple: while the investigation continues, vulnerable people eating out should consider choosing thoroughly cooked eggs and egg-based dishes. At this time, no evidence links UK-produced eggs to the outbreak.
