The UK Health Security Agency (UKHSA) has issued updated figures for a salmonella outbreak believed to be linked to eating contaminated eggs. As of September 1, there have been 305 confirmed cases and one death linked to one cluster in England, with sample dates ranging from 11 August 2025 to 21 August 2026.
Two further clusters have also been identified. A total of 182 confirmed cases have been linked to another cluster, with no deaths reported, and sample dates ranging from 27 May 2025 to 15 August 2026. A third cluster has seen 41 confirmed cases and one death, with sample dates ranging from 27 January 2026 to 11 August 2026.
Investigation ongoing
UKHSA said it was continuing to investigate the three clusters alongside the Food Standards Agency (FSA) and other public health partners. It added: "Cases continue to be associated with eating at a range of food outlets, including small cafés, restaurants and takeaway businesses. The risk to the general public from salmonella remains low."
Hannah Charles, Lead Epidemiologist at UKHSA, said: "We continue to work closely with the Food Standards Agency and other public health partners to investigate these salmonella clusters. Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing. We will continue to follow up cases and investigate any further common sources if they come to light.
"It is important to emphasise that the overall risk to the public remains low. In England, all salmonella samples from patients seen in hospitals or primary care are routinely analysed using Whole Genome Sequencing, helping us identify and investigate potential outbreaks quickly."
How to check your eggs
Most salmonella infections cause mild symptoms, such as diarrhoea, stomach cramps, vomiting and fever, which usually resolve without treatment. However, the infection can occasionally cause more serious illness, including sepsis requiring hospital admission, particularly in young children, older adults, pregnant women and people with weakened immune systems.
Most eggs sold in bigger UK supermarkets and restaurants are safe to eat. Following a major Salmonella scare in the 1980s, the British Egg Industry Council's Lion Code of Practice was introduced. More than 90% of British eggs are now produced within the British Lion scheme, which requires producers to follow a stringent Code of Practice, including vaccinating their hens against salmonella, increased hygiene controls and salmonella testing, stamping a best-before date on the egg shell as well as on the box, and independent auditing.
All eggs produced under the requirements of the British Lion Code of Practice are stamped with the British Lion mark - a red image of a lion. In addition to the Lion Mark, all Class A eggs also have to be marked with a code which consists of: a number showing the type of farming system (0 is organic; 1 free range; 2 barn; 3 cage), country of origin, such as the UK, farm production unit, and Best Before Date.
Doctor's advice for diners
With the cause being linked to small food outlets, one doctor has urged people eating out to ask a key question. TV expert and presenter, Dr Xand van Tulleken, speaking this week on BBC Morning Live, said: "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.
"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."
