Salmonella risk in UK eggs substantially reduced
Government advisers have said the risk of Salmonella in UK eggs has reduced substantially since the last review in 2001. As such, they are recommending a change in the guidance for consumers.
The current advice is that vulnerable groups - that is, the very young, elderly, pregnant women and those who are already ill - should not eat raw or lightly cooked eggs.
An Ad Hoc Group on Eggs was formed last year by the Advisory Committee on the Microbiological Safety of Food (ACMSF), to find out if the level of risk had changed since 2001.
Their review found there has been a 'major reduction' in the level of risk from Salmonella in UK shell eggs from hens. This is particularly true for eggs produced under the Lion Code scheme, which takes steps to ensure high standards of food safety.
The risk from non-UK eggs has also reduced, but not to the same extent, according to the group.
As such, the group evaluates the Salmonella risk to be 'very low' for eggs produced under this scheme, or an equivalent scheme. The risk for other shell eggs is said to be 'low'.
It recommends that the Food Standards Agency (FSA) amended its advice for consumers so that Lion Code eggs can be eaten raw or lightly cooked by those in vulnerable groups.
The majority of the group felt the advice should be extended to the catering sector but this view was not unanimous, with some concerned about the preparation of dishes using large pools of eggs in hospitals and care homes, partially due to the risk of cross-contamination.
Current advice should remain in place for the 'low risk' group and for non-hen eggs, the group added.
Consumers and caterers are urged to continue to be aware of correct storage of eggs, use-by dates and avoidance of cross-contamination.
The first draft of the report has been presented to ACMSF and will now undergo a 12-week public consultation. An FSA spokesperson said the agency will await the results before making a decision on amending its advice.