By Sammy Jones-
Millions of people across Britain are being urged to take extra care when eating eggs away from home as health officials investigate a Salmonella outbreak that has been linked to imported eggs and has left one person dead and more than 200 confirmed cases.
The Food Standards Agency (FSA) has issued a warning particularly aimed at vulnerable people, advising them to avoid runny or undercooked eggs when eating in cafés, restaurants and other food-service settings.
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The advice follows confirmation by the UK Health Security Agency (UKHSA) of 207 Salmonella cases recorded between August 11 last year and August 1 this year, with more than a third of those affected requiring hospital treatment.
The outbreak has affected people ranging from babies to adults aged 90, while two patients have developed potentially life-threatening bloodstream infections. Officials say investigations are continuing, with imported eggs used by catering and food-service businesses emerging as a potential source.
Professor Ian Young, chief scientific adviser at the FSA, said people considered particularly vulnerable should ensure eggs and egg products are thoroughly cooked. This includes children under five, adults aged over 65, pregnant women and people whose health conditions may make them more susceptible to serious infection.
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The warning also extends beyond obvious egg dishes. Vulnerable people are being advised to avoid foods that can contain uncooked or lightly cooked eggs, including soft-boiled and soft-poached eggs, fresh mayonnaise, mousses, soufflés and hollandaise sauce when eating out.
The FSA says higher-risk groups should only consume raw or runny eggs if they carry the British Lion mark or have been produced under the Laid in Britain egg assurance scheme.
For anyone dining at a restaurant or café, the simplest precaution is to ask for eggs to be cooked until both the white and yolk are firm. Consumers handling eggs, eggshells or egg packaging at home are also being reminded to wash their hands thoroughly with warm water and soap before drying them properly.
Salmonella infection can cause diarrhoea, vomiting, stomach cramps and fever. While many infections can be unpleasant and short-lived, the outbreak has demonstrated that the illness can become serious, particularly for vulnerable people.
Importantly, officials have said there is currently no evidence that eggs produced in the UK are affected. The investigation is continuing as the FSA, UKHSA and other agencies work to establish the precise source of the outbreak.
Until more is known, health officials are urging vulnerable people to exercise particular caution when ordering egg-based dishes away from home and to choose fully cooked options wherever possible. For most diners, the message is not to stop eating eggs altogether, but to be aware of the risks associated with raw or runny eggs in food-service settings while the investigation continue
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