Health agency warns vulnerable diners to skip runny eggs amid salmonella surge
The Food Standards Agency advises children under five, seniors, pregnant women and other at-risk groups to avoid under-cooked eggs and dishes containing them when eating out because of a growing salmonella outbreak.
Following a declaration of a national salmonella outbreak by the UK Health Security Agency, the Food Standards Agency has issued guidance for people considered vulnerable, including children under five, those over 65, pregnant women and individuals with health conditions. They are urged to avoid under-cooked eggs and foods that may contain raw egg, such as mayonnaise, soufflé and hollandaise sauce, when dining out. The agency clarified that eggs cooked thoroughly in restaurants, cafés and takeaways are safe, and that British-produced eggs sold in supermarkets are not linked to the outbreak.
Over 200 infections have been traced to the outbreak, predominantly in England, and genetic testing points to imported eggs as the source. Ian Young, the FSA’s chief scientific adviser, described the situation as unusually large and rapidly expanding, urging caution for at-risk groups. Anyone experiencing symptoms or worried about exposure should seek advice from a GP or out-of-hours service.
Why it matters
It alerts high-risk groups to a food-borne threat and guides safe dining choices during a national salmonella outbreak.
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