21/08/2026
You may have seen recent news about an investigation into a Salmonella outbreak. This is 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 (under the age of 5), pregnant people, older adults (aged 65 years and over), and those with an underlying health condition (for example, cancer, diabetes, HIV, liver or kidney disease) or taking certain medications, such as immunosuppressants or proton pump inhibitors.
Thanks to improved safety controls in the UK egg industry, if you’re 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 you’re 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 in the link below ⬇️
