Dr Amir Khan has shared food safety information for anyone buying and eating eggs, including what to look for on eggshells and how to react to a blood spot. His message comes days after the UK Health Security Agency (UKHSA) announced a national outbreak of Salmonella Enteritidis linked to contaminated eggs imported into Britain.
The outbreak has primarily affected people dining at cafes and restaurants. Health officials reported 207 cases throughout the UK, leading to 34 hospitalisations and one death. Tests show the strain is similar to one from a previous multi-country outbreak in Europe. The main source is thought to be imported eggs, especially from Poland, used in restaurants and food businesses. International health organisations are also investigating chicken products as a possible source, but there is no evidence linking the outbreak to poultry or eggs produced in the UK.
Regional impact and official advice
While cases have been recorded nationwide, England has been hit the hardest with 199 cases, including 47 in London and 38 in Yorkshire and Humber. There have been six cases in Scotland, one in Wales and one in Northern Ireland.
The Food Standards Agency (FSA) and UKHSA have issued special advice to help stop the spread of infections, especially when eating out. People at higher risk – children under five, seniors over 65, pregnant women and those with weakened immune systems – should avoid runny eggs and freshly made foods that might contain raw eggs, such as fresh mayonnaise, hollandaise sauce and soufflés. However, eggs that are cooked well at restaurants and takeaways are safe to eat. At home, regular food safety rules should be followed, including handling eggs, poultry and meat safely and cooking them thoroughly to eliminate harmful bacteria.
Blood spots and eggshells
Dr Amir Khan, NHS GP and ITV resident doctor, said some eggs contain blood spots. "Finding a tiny red spot inside an egg can be alarming," he said, but added that these are nothing to worry about. You can safely eat an egg that has a blood spot, provided it is cooked properly. The spot is simply a small, broken blood vessel from the egg's creation, and it does not indicate the egg is bad or fertilised. Blood spots often mean the egg is very fresh. But throw the egg away if the white looks pink, green or red all over, or if it smells bad.
Dr Amir Khan explained: "Around one in every hundred eggs contains a small blood spot caused by a ruptured blood vessel in the hen’s ovaries during egg formation. They are more common in brown-shelled eggs than white ones and in eggs laid by slightly older hens (no hens live very long, as they are slaughtered when productivity starts to decline)." He added: "Blood spots are harmless and don't mean the egg has been fertilised. They're simply a reminder that eggs are produced by a bird's reproductive system."
He urges people to be wary of certain items on eggshells. He said: "Do look out for traces of feathers, mud, or faeces on eggshells. Eggs are not generally washed before sale in the UK because washing removes a natural protective coating." Looking for traces of feathers, mud or faeces on eggshells can help assess food safety and check for harmful bacteria such as Salmonella. Faeces and dirt can hold tiny germs that might get into the kitchen or even into the inside of an egg when it's cracked open. Eggshells are covered in thousands of tiny holes. A fresh egg has a special outer layer called a bloom (or cuticle) that keeps germs out, but if there's too much dirt, moisture, or if the egg is washed the wrong way, bacteria can get through the shell.
Mud or faeces on shells may suggest that the nesting boxes are dirty or the outdoor runs are muddy. Too much faeces on eggs might mean the hens have stomach issues, parasites, or dirty feathers around their vents. However, it's normal to find small, dry feathers stuck to a fresh egg because they cling to the wet bloom when the egg is laid.
Symptoms and when to seek help
Dr Amir Khan said: "Egg safety has also been in the headlines recently following a UK outbreak of Salmonella Enteritidis, which has so far been linked to 207 confirmed cases, with 38% of those affected requiring hospital treatment and one person dying. This is an identified outbreak, and confirmed cases are likely to disproportionately include people who became unwell enough to seek medical attention and be tested." Investigations have identified eggs as the strongest food signal so far, with potential links to imported eggs used by restaurants and other food businesses. The outbreak is also a reminder that eggs can carry food-poisoning bacteria, particularly when raw or undercooked. Poor hygiene when handling raw eggs raises the risk further.
Symptoms of Salmonella typically surface between 12 and 72 hours after consuming contaminated food and generally last for four to seven days. Seek guidance from a GP or call NHS 111 if you experience severe diarrhoea or stomach cramps, persistent vomiting, or a high fever. The doctor said that people who are more vulnerable to serious infection – including young children, older people, pregnant women and those with certain underlying health conditions – "should take particular care". He said: "The more we understand how our food system operates, the better equipped we are to protect both our own health and the health of future generations." For more information on factory farming, visit www.projectslingshot.com.
