We had previously advised that vulnerable groups should not consume raw or lightly cooked eggs, because eggs may contain salmonella bacteria which can cause serious illness.
New findings on egg safetyThe decision to change the advice is a result of the findings from an expert group that was set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF) in February 2015 to look at egg safety. Its report, published in July 2016, highlighted that the presence of salmonella in UK eggs has been dramatically reduced in recent years, and the risks are very low for eggs which have been produced according to food safety controls applied by the British Lion Code of Practice. More than 90% of UK eggs are produced under this scheme.
Heather Hancock, Chairman of the Food Standards Agency, said: “It's good news that now even vulnerable groups can safely eat UK eggs without needing to hardboil them, so long as they bear the British Lion mark. The FSA has thoroughly reviewed the scientific evidence about the safety of these eggs, and we're confident that we can now change our advice to consumers.
“The major reduction in the risk of salmonella in Lion eggs is testament to the work carried out by egg producers. The measures they've taken, from vaccination of hens through to improving hygiene on farms and better transportation, have dramatically reduced salmonella levels in UK hens.”
A range of interventions have been put in place across the food chain as part of the Lion scheme including: vaccinating hens, enhanced testing for salmonella, improved farm hygiene, effective rodent control, independent auditing and traceability, and keeping the eggs cool while transporting them from farm to shop.
Exceptions to the revised advice The revised advice does not apply to severely immunocompromised individuals, who require medically supervised diets prescribed by health professionals, and is only for eggs produced under the British Lion Code of Practice.
The existing advice on UK non-Lion eggs, non-hen eggs and eggs from outside the UK, is that they should always be cooked thoroughly for vulnerable groups.
Consumer advice When eating raw or lightly cooked eggs it is recommended to:
• store eggs safely in a cool dry place such as the fridge;
• follow good hygiene practices in the kitchen; avoiding cross contamination, cleaning work surfaces, dishes and utensils and making sure you wash your hands thoroughly before and after handling eggs
• observe ‘best before’ dates.