Vulnerable populations, including children under five, individuals over 65, pregnant women, and those with underlying health conditions, are being advised to avoid undercooked or runny eggs when dining out due to an escalating salmonella outbreak. The Food Standards Agency (FSA) also recommends avoiding freshly prepared items that might contain uncooked eggs, such as mayonnaise, soufflé, and hollandaise sauce, when eating outside the home.
Well-cooked eggs served in restaurants, cafes, and takeaways are considered safe, according to the FSA. This guidance comes after the UK Health Security Agency declared a national salmonella food poisoning outbreak, which has resulted in one death and hundreds of illnesses. Authorities suspect imported eggs or dishes containing them are the source of the current outbreak.
Ian Young, the FSA's chief scientific adviser, emphasized the importance of ensuring that any eggs or egg-containing products consumed in food service settings are thoroughly cooked for individuals in vulnerable groups. He reiterated that British eggs purchased from supermarkets are safe, as chickens raised in the UK are vaccinated against common salmonella strains and have no link to the ongoing outbreak. Young described the outbreak as "unusually large and rapidly increasing," urging public caution.