With the UK facing an outbreak of Salmonella Enteritidis, the Food Standards Agency (FSA) has advised that while eating out, young children, older people, and those who are pregnant or have an underlying health condition should ensure that the eggs they eat are thoroughly cooked.
The FSA said it was closely working with the UK Health Security Agency (UKHSA) and other partners to investigate the outbreak.
A definitive source has not yet been identified, but epidemiological evidence and food chain analysis have identified potential links to imported eggs, which are mainly used by restaurants and cafes.
There's no evidence that UK-produced eggs are affected, and it is safe to eat eggs with the British Lion mark or produced under the Laid in Britain scheme, it added.
People who are not vulnerable to infection, are unlikely to experience food poisoning by eating raw or lightly cooked UK hen eggs, which are produced from salmonella-vaccinated flocks, the FSA said.
Precautions to be taken
To prevent the spread of salmonella, the FSA has advised people to wash their hands thoroughly after using the bathroom and before preparing and handling food.
The food should be cook thoroughly, and if anyone has symptoms they should avoid handling food for others.
Wash your hands thoroughly with warm water and soap before and after handling eggs, eggshells or egg packaging.
Store eggs in a cool, dry place, ideally in the fridge, and clean the storage area regularly.
Avoid storing eggs where they'll be exposed to extreme temperature changes, as this increases the risk of bacteria such as salmonella getting from the outside of the shell into the egg.
Symptoms
Salmonella symptoms usually include fever, diarrhoea and abdominal cramps. Most people will experience symptoms for several days and can be treated at home.
Anyone who has any of the above symptoms should contact their GP or out of hours service.
One person died and hundreds fell ill with the bug in the past few days, with majority of cases in England.
