Salmonella in eggs

Posted by Andrew Wadge on September 13th 2007 in Science, safety and health

UK consumers eat a fairly large number of eggs, as shown in the Agency’s National Diet and Nutrition Survey. This survey tracks trends across the country and shows that, on average, every adult (aged 19-64) eats two eggs each week – not including those used as ingredients in things like cakes and deserts.  

This underlines the significance of a 14 month survey which looked at the level of salmonella contamination in shell eggs used in catering premises. The research tells a positive story, with very low levels of salmonella found. 

Much progress has been made since the early 1980’s and the gloomy news about the quality of eggs and their role in the sharp increase in the number of incidents of foodborne illness.  

Since that time, the egg industry has changed enormously with improvements in bio security and hygiene management on farms. These changes, coupled with the introduction of vaccination of laying hens, have produced a threefold drop in salmonella prevalence in UK-produced eggs proving the success of this approach. There has also been a decrease in human cases of Salmonella Enteritidis food poisoning linked with eggs. 

The Agency continues to work with food producers across the board and is also looking to fund research into the mechanics of salmonella contamination in laying hens specifically. A co-operative approach between the Agency and industry will help to ensure the UK remains proud of its produce.

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Shell eggs

Posted by Mike Mogridge (not verified) on 06/07/2008 - 09:27

I buy our eggs from a small producer of prize chickens. I know they are new laid rather than supermarket eggs which due to transportation times cannot be. My supplier insists that his flock has passed all necesary controls but do not have the lion stamp. However they are often soiled having come directly from the chicken. We are advised not to wash them so how can we minimise the chance of salmonella contamination? Can we put them in boiling water without cooking them and if so for how long please? MM

Use of uncooked shell egg

Posted by David (not verified) on 21/09/2007 - 11:03

Further to the question raised by Anonymous, as a practicing Environmental Health Officer the guidance regarding the use of raw shell eggs remains the same. This is that they sould not be used for uncooked or lighly cooked products. This is especially important if the food will be served to young children (under 5) or the elderly. The use of such egg is NOT illegal however, it's just not recommended! In addition, some caterers are choosing cheaper imported eggs from other countries, which have a higher level of Salmonella contamination. If you really want to use raw shell egg, please ensure that you know where they have come from.

salmonella in eggs

Posted by Anonymous (not verified) on 18/09/2007 - 08:55

more of a question than a comment.........have the FSA modified their advice on the use of eggs in the catering industry in the light of these findings? what is the advice now on serving lightly cooked eggs, or foods containing uncooked eggs?