21/08/2026
You may have seen recent news about an investigation into a Salmonella outbreak. This is potentially linked to imported eggs used mainly by food service businesses like restaurants and cafes, rather than eggs sold for home use.
If you're preparing eggs at home, our guidance has not changed. Eggs which are thoroughly cooked and handled hygienically remain safe to eat. If you handle eggs or egg packaging, wash and dry your hands thoroughly.
Some people are more vulnerable to Salmonella than others. This includes young children, pregnant people, older people and people with underlying health conditions (e.g. cancer, diabetes, liver or kidney disease).
Thanks to improved safety controls in the UK egg industry, if youโre in one of these groups, you can safely eat raw or lightly cooked hen eggs, or foods containing them, if they carry the British Lion mark or are produced under the Laid in Britain assurance scheme.
When eating out, if youโre more vulnerable to Salmonella illness, make sure any eggs you eat are thoroughly cooked, as they may not be British Lion mark or Laid in Britain assured.
Find out more about Salmonella, including how to reduce the risk at home or when eating out: https://www.gov.uk/government/publications/salmonella/salmonella