Pregnant women and under-fives told to avoid runny eggs amid deadly salmonella outbreak

Thank you for subscribing!

The FSA has urged under-fives, over-65s, pregnant women and people with underlying health conditions to steer clear of runny or undercooked eggs

The Food Standards Agency has issued an urgent warning advising vulnerable people — including children under five, adults over 65, pregnant women, and those with underlying health conditions — to steer clear of runny or undercooked eggs when dining out.

The guidance comes amid what officials have described as a rapidly growing national salmonella outbreak linked to imported eggs, which has already claimed one life and left more than 200 people unwell across the United Kingdom.

The UK Health Security Agency has formally declared a national outbreak of salmonella food poisoning, with the vast majority of confirmed cases concentrated in England.

Genetic analysis indicates that all reported infections are connected to a single outbreak, bearing hallmarks of previous incidents involving eggs sourced from overseas.

The FSA has specifically cautioned these at-risk groups against consuming freshly prepared dishes that may contain raw egg, such as mayonnaise, soufflé, and hollandaise sauce. Thoroughly cooked eggs served at restaurants, cafés, and takeaway establishments remain perfectly safe to eat, the agency stressed.

Ian Young, the FSA's chief scientific adviser, said: "If people are eating out or consuming eggs or egg-containing products from cafes and restaurants then for those people in particular who are young, elderly, pregnant or vulnerable, it's important to make sure that any eggs or egg products that you consume in those settings have been very well cooked."

Older people, infants, and individuals with compromised immune systems face the highest likelihood of developing serious complications from the infection.

Investigations into individual cases point to eateries that had been purchasing their eggs from abroad, rather than from domestic suppliers. British supermarket eggs, however, pose no risk whatsoever, as hens reared in this country are vaccinated against the most common salmonella strains.

"There is no link to those eggs to this current outbreak," Young confirmed, offering reassurance to consumers shopping at their local supermarket.

He went on to describe the outbreak as "unusually large and rapidly increasing," adding simply: "People need to be careful."

The genetic profile of the infections shares notable similarities with earlier outbreaks traced back to imported eggs, lending further weight to the conclusion that foreign-sourced produce lies at the heart of this growing public health concern.

Salmonella bacteria naturally inhabit the digestive systems of various animals, including cattle, pigs, and poultry — which explains why eggs and chicken products are so frequently associated with outbreaks.

Infection typically occurs through consuming contaminated food that has been insufficiently cooked. Cross-contamination between raw and prepared ingredients in the kitchen, or direct contact with infected animals, can also transmit the bacteria.

Symptoms generally include stomach cramps, diarrhoea, vomiting, and fever. Most patients recover without medical intervention.

However, the elderly, very young children, and those with weakened immune systems are most vulnerable to severe illness. Hospital treatment involving rehydration and, in some instances, antibiotics may be required for these patients.

Anyone with concerns has been advised to reach out to their GP or the relevant out-of-hours service as a first step.