Public health officials in the United Kingdom are closely tracking a salmonella outbreak that has resulted in one fatality and has sickened hundreds of people. The UK Health Security Agency (UKHSA) has indicated that the infections may be associated with eggs imported from outside the country.
Scope of the outbreak
Between 11 August 2022 and 1 August 2023, UKHSA recorded 207 confirmed cases of salmonella Enteritidis. The majority of those cases – 199 – were identified in England, with six in Scotland, one in Wales and one in Northern Ireland. Hospital admission was required for 38 % of the patients, and two individuals developed serious bloodstream infections.
London reported the highest number of cases in England, with 47 confirmed infections, followed by Yorkshire and the Humber, which recorded 38 cases. Affected persons range from infants to a 90‑year‑old, illustrating the wide age distribution of the disease.
Public health response
The Food Standards Agency (FSA) has stressed that there is no evidence to suggest that eggs produced in the UK are contaminated. Investigations have so far linked the outbreak to imported eggs that are primarily used by restaurants, cafés and other catering establishments.
"We are working closely with the UK Health Security Agency and other partners to investigate an outbreak of Salmonella Enteritidis," said Jacquelyn McCormick, head of incidents at the FSA.
UKHSA epidemiologist Hannah Charles explained that salmonellosis is usually contracted through consumption or handling of contaminated food, and that person‑to‑person transmission is rare. Typical symptoms include diarrhoea, abdominal cramps, vomiting and fever. She advised anyone experiencing these signs to contact their GP or out‑of‑hours service and to observe basic hygiene measures such as thorough hand‑washing and cooking eggs fully.
Advice for consumers and food handlers
The agencies reaffirm that eggs which are cooked thoroughly and handled hygienically pose no food‑safety risk. Vulnerable groups – infants, young children, pregnant people and older adults – should only consume runny or raw eggs that carry the British Lion mark or are produced under the Laid‑in‑Britain assurance scheme. Those who are severely immunocompromised should avoid such eggs unless they are part of a medically supervised diet.
Food service staff are reminded to wash their hands with warm water and soap after handling eggs, shells or packaging, and to dry them properly.
International monitoring
Canada’s Food Inspection Agency is also monitoring imported egg products and has urged consumers to cook eggs thoroughly. The United States Food Safety and Inspection Service similarly tracks these imports, underscoring the cross‑border nature of food‑safety vigilance.
The outbreak was first reported by the UK Health Security Agency (UKHSA).