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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.