Under-Fives and Pregnant Women Warned to Avoid Runny Eggs Over Salmonella Risk

Vulnerable people are being warned to avoid undercooked or runny eggs when eating out amid a growing salmonella outbreak in the UK.

The Food Standards Agency (FSA) told the BBC that children under five, people over 65, pregnant women and those with certain health conditions should avoid runny eggs, as well as freshly prepared foods that may contain uncooked eggs, including mayonnaise, soufflé and hollandaise sauce.

However, the FSA said well-cooked eggs served in restaurants, cafés and takeaways are safe to eat.

The warning comes after the UK Health Security Agency (UKHSA) declared a national outbreak of salmonella food poisoning after one person died and more than 200 cases were reported.

Imported eggs, or dishes made with them, are believed to be linked to the outbreak.

Ian Young, chief scientific adviser at the FSA, said vulnerable people eating out should make sure that any eggs or egg-based products they consume are “very well cooked”.

He described the outbreak as “unusually large and rapidly increasing”, adding that people need to be cautious.

However, Mr Young stressed that British eggs bought from supermarkets remain safe to eat. Chickens raised in the UK are vaccinated against common strains of salmonella.

“There is no link to those eggs to this current outbreak,” he said.

Mark Williams, chief executive of the British Egg Industry Council, said British eggs were safe to eat when runny, including for vulnerable people, and were widely available in restaurants and cafés.

“Customers who want to enjoy a runny egg should simply ask whether British Lion eggs are being used,” he said.

More than 200 cases

More than 200 cases have been linked to the outbreak in the UK, with the majority reported in England.

Genetic testing suggests that the infections are part of the same outbreak, with similarities to previous outbreaks involving imported eggs.

Investigations into individual cases have also indicated that some of the eateries involved had been buying eggs from overseas.

Salmonella is a family of bacteria that commonly lives in the digestive systems of animals, including cattle, pigs and chickens. Eggs and poultry are therefore among the foods most commonly associated with salmonella infection.

People can become infected by eating contaminated food that has not been cooked properly. Infection can also occur through cross-contamination between raw and cooked food in the kitchen or through contact with infected animals.

Symptoms can include stomach cramps, diarrhoea, vomiting and fever. Most people recover without medical treatment, but older people, babies and those with weakened immune systems are at greater risk of serious illness.

In severe cases, hospital treatment involving fluids and, sometimes, antibiotics may be required.

Anyone concerned about symptoms is advised to contact their GP or an out-of-hours medical service in the first instance.