Contaminated eggs have led to 207 salmonella infections across the UK, with one fatality and 34 individuals requiring hospital treatment. The UK Health Security Agency (UKHSA) has confirmed that the source of the outbreak is eggs imported into Britain and consumed in cafes and restaurants.
Salmonella refers to a group of over 2,500 types of bacteria that can cause human infection, typically found in contaminated animal products like meat, dairy, and eggs. Dr Malick Gibani, a clinical associate professor at Imperial College London, noted that most UK disease is caused by a few specific types.
Symptoms of salmonella, which causes gastroenteritis, include abdominal pain, diarrhoea, vomiting, and fever, appearing within hours to days. While most people recover without treatment, antibiotics may be necessary for severe cases, particularly in vulnerable groups such as children, older adults, and those with suppressed immune systems or underlying health conditions.
Experts advise consumers to choose UK-produced eggs carrying the red lion mark, as these hens are vaccinated against salmonella. Kimberly Coffin, technical director at LRQA, recommends cooking eggs until both yolk and white are firm, or to a temperature of 71C, and avoiding cracked or dirty eggs.
The public is encouraged to be informed but not alarmed, as the UK has robust protection systems against salmonella, including vaccination programmes and strong food standards. However, this outbreak demonstrates that no system is entirely failsafe.