A significant salmonella outbreak has led to one death and sickened 207 individuals, with imported eggs suspected as the potential source, according to the UK Health Security Agency (UKHSA). The majority of cases, 199, have been reported in England, with additional cases in Scotland, Wales, and Northern Ireland.
More than a third of those affected required hospitalization. Among them, two individuals developed life-threatening blood infections. The affected individuals range in age from infants to those in their nineties. Salmonella infection typically causes fever, nausea, vomiting, and diarrhea, which usually resolve within a few days, but can be fatal.
The current surge in cases is attributed to a single strain of the bacteria and bears similarities to a previous outbreak in 2025 that was also linked to contaminated eggs. Investigations have identified five food businesses associated with the confirmed cases, with cross-contamination noted at two locations. However, the UKHSA has stated there is no identified link to UK-produced eggs or poultry.
Public health officials are advising precautionary measures to prevent the spread of the bacteria. Hannah Charles, Lead Epidemiologist at UKHSA, noted that salmonellosis is often contracted through contaminated food and can occasionally spread from person to person. Symptoms, which can take up to 72 hours to appear, include diarrhea, stomach cramps, vomiting, and fever. Individuals experiencing these symptoms are advised to contact their GP.
Preventative steps include thorough hand washing after using the bathroom and before food preparation, cooking food completely, and avoiding food handling for others if experiencing symptoms. The UKHSA and the Food Standards Agency (FSA) reported 10,406 recorded cases of salmonella in the previous year.
There is no visual or olfactory method to determine if an egg is contaminated with salmonella. The safest approach is to purchase eggs from reputable retailers, store them according to package instructions, and adhere to best-before dates. UK-produced eggs with the British Lion stamp or laid in Britain logo undergo additional controls, including vaccination and testing, making them very low risk. For eggs of uncertain origin or assurance status, thorough cooking until both the white and yolk are firm is recommended. Washing hands after handling raw eggs and preventing contact between raw egg and ready-to-eat foods can also mitigate infection risks. Health authorities emphasize that there is currently no recommendation to avoid all eggs, and the current outbreak may be specifically linked to imported varieties.