The Food Standards Agency (FSA) has advised vulnerable Britons—particularly young children under five and pregnant women—to avoid runny or undercooked eggs when eating out amid a growing national salmonella outbreak. The warning also applies to over-65s and people with underlying health conditions, who should steer clear of soft-boiled, poached, or otherwise runny eggs in restaurants, cafes, and takeaways.
Freshly made products that may contain uncooked eggs, including mayonnaise, soufflé, and hollandaise sauce, should also be avoided by these groups. Well-cooked eggs served in the same settings remain safe to eat, the FSA stressed.
Unusually Large and Rapidly Increasing Outbreak
Professor Ian Young, the agency’s chief scientific adviser, told the BBC: “If people are eating out or consuming eggs or egg-containing products from cafes and restaurants then for those people in particular who are young, elderly, pregnant or vulnerable, it’s important to make sure that any eggs or egg products that you consume in those settings have been very well cooked.” He described the outbreak as “unusually large and rapidly increasing” and added: “People need to be careful.”
The warning follows the UK Health Security Agency’s (UKHSA) formal declaration of a national outbreak of Salmonella Enteritidis. As of August 13, 207 confirmed cases had been recorded between August 11, 2025, and August 1, 2026. The vast majority—199—were in England, with London (47 cases) and Yorkshire and the Humber (38) worst affected. Six cases were reported in Scotland, one in Wales, and one in Northern Ireland.
Imported Eggs Likely Source
Patients ranged in age from babies to 90-year-olds. More than a third of those with available information required hospital treatment, two developed bloodstream infections, and one person has died.
Investigators say the strongest evidence points to eggs imported from outside the UK and used mainly in food service and catering. Of 114 people interviewed, 83% reported eating food prepared outside the home in the week before falling ill.
Five food businesses were linked to 24 cases; 11 of those people said they had eaten dishes containing eggs. Food-chain checks found the premises were supplied by multiple sources, including egg importers. Local probes also identified possible cross-contamination risks at two sites.
UK Eggs Remain Safe
Importantly, UKHSA and the FSA have found no link to UK-produced eggs or poultry. British Lion-marked eggs and those from the Laid in Britain scheme remain very low risk. Professor Young said: “There is no link to those eggs to this current outbreak.” Supermarket eggs from vaccinated UK flocks are considered safe even when lightly cooked for most people, including vulnerable groups.
The current strain is genetically related to a 2025 outbreak also associated with imported eggs. UKHSA, the FSA, the Animal and Plant Health Agency, and devolved administrations are continuing joint investigations.
The FSA updated catering guidance earlier this month, urging businesses to source eggs carefully, prefer UK products from vaccinated flocks, and either use assured Lion or Laid in Britain eggs or thoroughly cook dishes when serving vulnerable customers. Pasteurised egg products are recommended as a safer alternative for raw or lightly cooked recipes.
Salmonella typically causes diarrhoea, stomach cramps, fever, and vomiting within 12 to 72 hours. While most recover without treatment, young children, older adults, pregnant women, and those with weakened immune systems face higher risks of severe illness. Officials emphasise that the risk to the general public remains low, but advise anyone with symptoms to seek medical help if needed and to practise good hygiene when handling eggs.
