The Food Standards Agency (FSA) said that investigations had linked salmonella cases to imported eggs
One person has died and hundreds have been taken ill following an outbreak of food poisoning across the country.
According to the UK Health Security Agency (UKHSA), the wave of salmonella infections “may be linked to eggs imported from outside of the UK”.
The agency confirmed one fatality associated with the outbreak. Salmonella typically triggers self-limiting gastroenteritis, with common symptoms encompassing diarrhoea, stomach cramps, fever, and vomiting.
However, 38 per cent of those affected in this outbreak required hospital admission, and two individuals suffered potentially life-threatening infections in their bloodstream.
The Food Standards Agency (FSA) has told the BBC that vulnerable groups should not consume eggs that are runny or under-cooked while dining out.
It said this includes those under the age of five, over the age of 65, pregnant women and anyone with underlying health conditions.
The standards agency added that vulnerable groups should avoid certain foods containing raw egg that are made fresh, such as mayonnaise or souffle.
However, the FSA explained that eggs that have been well-cooked are fine to consume when eating out or ordering takeaway.
It comes after the standards agency said that there is “no evidence that UK-produced eggs are affected”.
The FSA said that investigations had identified links to imported eggs “mainly used by food service and catering establishments such as restaurants or cafes, as a potential source”.
Jacquelyn McCormick, head of incidents at the FSA, says advice around eating eggs remains the same.
She said: “Eggs which are thoroughly cooked and handled hygienically should not present a food safety risk.”
The FSA says that infants, young children, pregnant people and older adults are advised to only eat runny or raw eggs if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme.
However, people who are severely immunocompromised and require medically supervised diets should follow their doctor’s advice.
Anyone handling eggs, eggshells or egg packaging should always wash their hands thoroughly with warm water and soap and dry them properly afterwards.
Between 11 August 2025 and 1 August this year, 207 cases were identified: 199 in England, six in Scotland, one in Wales, and one in Northern Ireland. London registered the highest total among English regions with 47 confirmed cases, while Yorkshire and the Humber recorded 38.
People affected include babies and people as old as 90, according to the UKHSA.
Hannah Charles, lead epidemiologist for gastrointestinal infections at UKHSA, said: “We’re working with Food Standards Agency and other public health agencies to investigate a salmonella outbreak that may be linked to eggs imported from outside of the UK.”
Salmonella generally causes a mild illness, although vulnerable groups with weakened immune systems may experience more severe illness.
The symptoms usually start within a few hours or a few days of eating food that caused the infection.
Ms Charles said: “Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.
“Salmonellosis is often caused by eating or handling contaminated food and can be spread rarely from person-to-person.
“There are simple steps to prevent the spread of salmonella: wash your hands thoroughly after using the bathroom and before preparing and handling food, cook food thoroughly, and if you have any symptoms, avoid handling food for others where possible.”
The news comes as cases of salmonella poisoning after eating contaminated food has hit a decade high in England.
Dr Kimon Andreas Karatzas, professor in food microbiology at Reading University, told The Independent that the cost of living crisis could be behind the rise in cases.
“The cost of living crisis might be potentially driving changes in supply chains. It is possible that the cost of living crisis forces more people to prepare food by themselves, which might increase the chances of cross-contamination,” he said.
He added: “The fact that there is no major increase in salmonellosis infections associated with outbreaks and a concurrent increase in Campylobacter cases [highly associated with cross-contamination at home] might be pointing to this direction.
“A better investigation of the above factors, such as the numbers of salmonellosis infections associated with outbreaks or individual cases, might help us understand what the reason for this salmonellosis increase.”
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