Food Standards Agency warning issued over runny eggs

The Food Standards Agency is urging vulnerable people not to eat runny eggs in cafes or restaurants.

The warning comes as part of advice from health officials following a Salmonella outbreak that may be linked to imported eggs, which has resulted in one death and more than 200 confirmed cases.

The UK Health Security Agency (UKHSA) has confirmed 207 cases of salmonella between August 11 last year and August 1 this year, with more than a third of those affected having required hospital treatment.

Food Standards Agency issues warning over eating runny eggs

Professor Ian Young, chief scientific adviser at the Food Standards Agency, said: “For those people in particular who are young (under the age of five), elderly (over 65), pregnant, or vulnerable as a result of an underlying medical condition, it’s important to make sure that any eggs or egg products that you consume in those settings have been well cooked.

“Our advice to people in these vulnerable groups is to avoid soft-boiled eggs, soft poached eggs, and things like mayonnaise, mousses, souffle, hollandaise sauce, and other foods that might contain uncooked eggs.”

Salmonella infection can cause stomach cramps, diarrhoea, vomiting, and fever.

Two people have developed potentially life-threatening bloodstream infections as a result of the outbreak.

Professor Young said: “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.”

The FSA is working with the UKHSA and other agencies to investigate the outbreak.

The agency has issued specific advice for higher-risk individuals, including babies, young children, pregnant women, older adults, and those with underlying health conditions such as cancer or kidney disease.

These groups should only eat raw or runny eggs if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme.

When dining out, they should ensure eggs are fully cooked.

Dishes to avoid include poached eggs, fresh mayonnaise, mousses, souffles, and hollandaise sauce.

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Professor Young said: “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.”

The UKHSA said people affected by the outbreak include babies and people as old as 90.

There is no evidence that UK-produced eggs are affected.

Have you or anyone you know been affected by an illness after eating eggs? Let us know in the comments.