A BBC expert has highlighted the main concern for UK kitchens storing eggs during a salmonella outbreak linked to imported products. Dr Xand van Tulleken, speaking on BBC Morning Live, said condensation on eggshells is the primary risk to watch for.
New figures from the UK Health Security Agency (UKHSA) show cases of salmonella connected to imported eggs have increased. As of August 25, there have been 259 cases and one death. Officials reiterated that babies, young children, pregnant women and older people should only eat thoroughly cooked eggs in restaurants and cafes. There is no evidence that UK-produced eggs are affected and the risk to the public remains low.
Fridge vs countertop storage advice
On whether eggs should be kept in the fridge, Dr van Tulleken said: “From the food standard agency, the advice is that the fridge is good. That’s their gold standard. But it is fine to store your eggs outside the fridge provided it’s in a place that is a steady temperature below 20°.”
He noted that summer kitchen temperatures often exceed this: “Now this summer, my eggs are just out in the kitchen and it’s well over 20° for a lot of the summer and the temperature is fluctuating as well. So you’re fine in the fridge, you’re fine outside the fridge, but you want to cool the kitchen.”
Condensation risk and washing warning
Dr van Tulleken explained the specific danger in fridges: “So here, let me give you the thing that you should actually worry about. It’s condensation. So, the reason they say keep them in the fridge at a steady temperature, so you’re trying to avoid temperature fluctuations and condensation because condensation, moisture on the outside of the egg allows bacteria into the egg.”
He added that frequent fridge trips can cause problems: “And so, if you’re getting your eggs in and out of the fridge all the time, you’re getting a lot of condensation, that could be a problem. And so having them in a cool kitchen is fine, but you’ll get a longer life from the egg if you keep it in the fridge. But you’re not you’re not mad if you’re keeping your eggs outside the fridge, but on a on a warm summer, you might be better in into the fridge in the box.”
He also advised against washing eggs: “You don’t want to wash your eggs for the same reason. You don’t want to get your eggs covered in moisture. Your eggs are fine. Don’t don’t wash them. Just crack them.”
Eating out during the outbreak
For those dining out, Dr van Tulleken suggested asking about egg provenance: “The other thing is I think if you’re eating out at the moment, you can either ask them and say, ‘Have you checked for the British lion? Can I check that your eggs are not imported?’ If you’re not feeling up for that conversation with the waiter, it would be fine to also avoid soufflé, mousse, hollandaise, and mayonnaise.”
He noted that vulnerable people might want to avoid certain dishes: “The steak with the raw egg on it. Any of those things, soft-boiled eggs, poached eggs, all those things would, if you’re worried, particularly if you’re vulnerable, I think that would be reasonable at the moment. But if you if the kitchen uses UK eggs, you’re fine.”
