The UK Health Security Agency (UKHSA) has reported 528 cases of Salmonella, marking an increase from 474 the previous week. In the past seven days alone, 52 new infections have been identified as part of three major outbreaks. Investigations suggest imported eggs are the likely cause, with British cases so far linked to consumption at cafes, restaurants, and takeaways.
Two deaths have been attributed to Salmonella infections, one within the current outbreak and another in a separate incident. The agency is working with the Food Standards Agency and other public health partners to identify the precise source of the contamination.
Similar cases of Salmonella are being reported in several other European countries, including Austria, Belgium, Denmark, France, Germany, and the Netherlands. Dutch health officials are also investigating chicken products as a potential source.
Health officials are advising the public to avoid raw or lightly cooked egg products, such as mousses, mayonnaise, and hollandaise sauce. Vulnerable groups, including individuals over 65, pregnant women, and young children, are specifically urged to avoid runny eggs when dining out.
There is currently no evidence to suggest that eggs produced within the UK pose a risk. The UKHSA stated that the overall risk to the public remains low. However, the health risks associated with Salmonella are serious and can include severe dehydration, blood poisoning, organ failure, and in some cases, death.
Professor Ian Young, Chief Scientific Adviser for the Food Standards Agency, reiterated that thoroughly cooked eggs handled hygienically should not pose a food safety risk. He advised that infants, young children, pregnant individuals, and older adults should only consume raw or lightly cooked eggs if they are certified by the British Lion mark or produced under the Laid in Britain scheme. Those with severely compromised immune systems should continue to follow specific medical advice.
For those eating out or purchasing food containing eggs where the origin may be unknown, the safest approach for vulnerable individuals is to ensure eggs are thoroughly cooked and to avoid dishes with raw or lightly cooked egg components. General good hygiene practices, including proper food storage, cooking, and hand washing, are also emphasized as crucial in preventing foodborne illnesses.