Pregnant women and young children told to ‘avoid’ eating runny eggs when dining out amid salmonella outbreak
A total of 207 cases of salmonella were confirmed between August 11 last year and August 1 this year according to the UK Health Security Agency.
Pregnant women, young children and older people have been advised to avoid eating runny eggs when eating in cafes and restaurants amid an ongoing salmonella outbreak.
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Health officials have issued the warning as hundreds of people across the UK have been affected by the infection, with one person reported to have died.
The outbreak may have been linked to “eggs imported from outside of the UK”, according to health officials.
Imported eggs are often used by restaurants, cafes and other catering businesses, prompting warnings for people who are more vulnerable to salmonella.
A total of 207 cases of salmonella were confirmed between August 11 last year and August 1 this year, according to figures released by the UK Health Security Agency (UKHSA) earlier this week.
Read more: One dead and hundreds ill after Salmonella outbreak linked to imported eggs
Read more: Supermarkets issue urgent fruit recall following Salmonella fears
What are the symptoms?
Salmonella is a bacterial infection which can cause symptoms including diarrhoea, stomach cramps and vomiting.
More than a third of those affected in the current outbreak have been admitted to hospital.
Two people have also developed potentially life-threatening bloodstream infections.
Who is most at risk?
Babies, young children, pregnant women and older people, as well as those with certain health conditions including cancer or kidney disease, have been advised to only eat raw or runny eggs carrying the British Lion mark.
The Food Standards Agency (FSA) said people in these groups should only eat raw or runny eggs if they have the British Lion mark.
The FSA has also advised people eating out to check that eggs have been thoroughly cooked.
The Food Standards Agency's advice
FSA chief scientific adviser Professor Ian Young said: “Our advice to people in these vulnerable groups is to avoid soft-boiled eggs, soft poached eggs, and things like mayonnaise, mousses, souffle, hollandaise sauce, and other foods that might contain uncooked eggs.”
He said the FSA was working with the UKHSA and other agencies to investigate the source of the outbreak.
“The exact cause has not yet been identified, however, investigations so far have identified links to eggs imported from outside the UK, mainly used by food service and catering establishments such as restaurants or cafes, as a potential source,” Prof Young said.
“While investigations continue, our advice around eating eggs remain Eggs which are thoroughly cooked and handled hygienically should not present a food safety risk.
We continue to advise people who are handling eggs, eggshells or egg packaging to always wash their hands thoroughly with warm water and soap and dry them properly afterwards.”
People affected by the outbreak range from babies to people aged 90, according to the UKHSA.
Prof Young said there is “no evidence that UK-produced eggs are affected”.