Public Health Wales has confirmed a further seven cases of salmonella in Wales, following an earlier case reported on August 18. The UK-wide outbreak has so far seen one person die and hundreds fall ill.
Outbreak linked to imported eggs
The UK Health Security Agency (UKHSA) says the outbreak may be linked to eggs imported to the UK from abroad, with cases associated with eating out at small cafés, restaurants and takeaways.
As of August 25, the UKHSA has recorded 259 confirmed cases and one death from salmonella linked to the first Salmonella Enteritidis cluster. Two additional clusters have been identified, with cases increasing for all three clusters since June 2026.
Investigation and safety advice
The genetic relatedness of these clusters, along with food information, suggests all three outbreaks could be associated with imported eggs and are being investigated in parallel, the UKHSA said.
People in Wales have been urged to check their eggs before consuming them to reduce the risk of contracting salmonella. To verify an egg is safe to eat, consumers should check for the Red Lion symbol alongside the eight-digit code.
Most people with a salmonella infection experience mild symptoms including diarrhoea, stomach cramps, fever, and sometimes nausea, vomiting or headache. Those with weakened immune systems, such as very young children, the elderly, pregnant women and immunocompromised people, can experience more severe reactions, including bloodstream infections, infection of metastatic sites, sepsis and multiorgan failure.
Food Standards Agency guidance
The Food Standards Agency has issued advice on safely storing, handling and using eggs for catering. Its egg safety checklist includes buying eggs from reputable suppliers, not accepting damaged or dirty eggs, following good hygiene practices, refrigerating eggs where possible, and not using eggs beyond their best before date.
The checklist also advises taking extra care with raw or lightly cooked egg dishes, being mindful of who you are cooking for, and using pasteurised, Lion Code or Laid in Britain assured eggs when serving vulnerable consumers. It recommends keeping pooled liquid egg refrigerated until use, never topping up with new eggs, cooking non-hen eggs thoroughly, and serving egg dishes straight away or cooling them quickly and keeping chilled.
