Is it safe to eat eggs? Protect yourself from salmonella amid deadly outbreak

Salmonella cases spreading across the UK have raised concerns about whether it’s still safe to eat eggs.

The UK Health Security Agency (UKHSA) confirmed that one person has died, and hundreds have been affected by food poisoning caused by the bacteria.

And, more than a third of people affected (38%) in the outbreak were admitted to hospital.

Salmonella, a bacterial infection, affects the intestinal tract. It causes all the nasty symptoms you’ll likely have experienced at some point in your life, including sickness, diarrhoea, a high temperature and generally feeling unwell.

But, in rare cases, it can become serious. It can contaminate the human bloodstream, cause infection and inflammation of the arteries and arthritis, and even lead to death.

Currently, the vast majority of salmonella cases have been reported in England, with 199 affected. Elsewhere, six cases have been recorded in Scotland, while Wales and Northern Ireland have one each.

While the UKHSA said the outbreak ‘may be linked to eggs imported from outside of the UK’, it’s left people nervous about their favourite breakfast food.

Here’s everything you need to know.

Are eggs safe to eat?

The UKHSA has confirmed that ‘there is no identified link to UK-produced eggs or poultry.’

And, as pharmacist Thorrun Govind tells Metro: The outbreak doesn’t mean you need to stop eating eggs.’

But it does mean that it is worth being a little more mindful about which ones you buy.

Thorrun continues: ‘For vulnerable groups such as those who are pregnant, it is important to look for eggs that have the red British Lion stamp or are produced under the Laid in Britain scheme,’ she adds.

How to reduce the risk of salmonella

It’s also important to ensure you’re practicing good food hygiene.

‘Salmonella is a bacteria so this really matters,’ Thorrun explains. ‘Wash your hands after handling raw eggs and don’t forget to clean work surfaces and utensils.’

Thorrun also advises that you cook your eggs correctly, which means following instructions regarding time and temperature.

She also adds: ‘Wash hands and keep raw foods away from foods that are ready to eat.’

The Food Standards Agency also recommends further practices to reduce the risk of salmonella:

• Avoid cross-contamination – this can prevent bacteria passing from raw foods to ready-to-eat foods, via things like shopping bags, knives and surfaces.
• Chill your food below 5°C – this will stop or significantly slow bacterial growth.
• Consume your food and drinks by the ‘use by date’ – check the labels and don’t eat or drink items after the recommended date; even if it looks or smells fine, it could still contain bacteria.
• Ensure food preparations are clean – this prevents harmful bacteria from spreading.
• Wash your hands regularly with soap and water before, during and after meal preparation.

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