Latest figures from the UK Health Security Agency (UKHSA) show 207 confirmed cases of salmonella in the UK so far, including one death. Most infections have been recorded in England (199), with London believed to be the worst affected area.
Salmonella is a type of bacteria that can live in the gut of animals, including poultry, which is why eggs and chicken are commonly associated with infection. Although the outbreak is still being investigated, the leading theory is that imported eggs — or foods made with them — may be behind the rise in cases.
Hygiene expert's advice on egg handling
Steve Horner, a kitchen hygiene specialist from Cladding Monkey, told us there is currently no evidence linking the outbreak to British eggs or poultry, pointing out that UK hens are vaccinated against salmonella.
He added that people who are more vulnerable — including babies and young children, pregnant people, older adults and anyone with a weakened immune system — should only eat raw or lightly cooked eggs if they carry the Lion mark.
The hygiene expert additionally stressed the importance of careful handling. He advised washing hands thoroughly with soap and water after touching eggs, eggshells or egg boxes. To reduce the risk of spreading bacteria in the kitchen, he said raw meat and fish should be kept away from foods that won't be cooked, such as salads and deli items. He also recommended keeping the fridge temperature below 5°C, which helps stop bacteria like salmonella multiplying.
Safety tips for eating out
If you're eating eggs in a restaurant, there are additional safety steps you can take. Steve recommends asking staff whether they use British Lion eggs or eggs sourced from outside the UK. He also suggests checking the venue's hygiene rating to ensure it follows good hygiene practices.
"Food businesses can legally buy cheaper, imported eggs from overseas, and these may be from areas that have lower welfare standards than the UK," he shared.
Symptoms and NHS guidance
Salmonella can cause diarrhoea, fever, stomach cramps and vomiting. Most people recover within about a week, but symptoms can be more serious in young children, older adults and those with weaker immune systems. NHS guidance for food poisoning includes resting and drinking plenty of fluids to avoid dehydration. It also advises maintaining strict hand hygiene, preventing cross-contamination between raw and ready-to-eat foods, and making sure food is cooked thoroughly all the way through.
Should you be suffering from symptoms, it says: do not have fruit juice or fizzy drinks – they can make diarrhoea worse; do not make baby formula weaker – use it at its usual strength; do not give children under 12 medicine to stop diarrhoea; do not give aspirin to children under 16. If you have any concerns, it is crucial to consult your GP or a local pharmacist for professional guidance.
