The number of confirmed salmonella cases in the UK has reached 586, health officials have confirmed, as an investigation into contaminated eggs continues. The UK Health Security Agency (UKHSA) and the Food Standards Agency (FSA) are currently monitoring three distinct genetic clusters of Salmonella Enteritidis linked to imported eggs.
Two deaths have been confirmed among the cases under investigation. While health officials have noted a possible slowing in the rate of new infections, the total number of cases represents a 6.7% increase since the previous update on 10 September.
Hospitalisations and investigation clusters
The outbreak has proven severe for many, with approximately 38% of those infected requiring hospital treatment. The investigation is focused on three specific genetic clusters: t5.9411, t0.24068, and t5.9765.
The largest group, cluster t5.9411, accounts for 355 cases and one of the recorded fatalities. Another cluster, t5.9765, comprises 42 cases and also involves one death.
Despite the recent figures, Dr Gauri Godbole, a deputy director at the UKHSA, cautioned that it remains “too early to say if the outbreak is subsiding.”
Safety of UK-produced eggs
Current evidence suggests the source of the infection is imported eggs used primarily within the catering and hospitality sectors, such as small cafes, restaurants, and takeaways.
Officials have stressed that there is currently no evidence to suggest that UK-produced eggs are affected. According to The Grocer, eggs carrying the British Lion mark or the “Laid in Britain” logo are not part of the investigation and remain safe to eat.
For most healthy people, the risk from eating out remains low. However, vulnerable groups—including young children, the elderly, and pregnant women—are advised to ensure they only consume runny or raw eggs if they carry the British Lion mark. If the origin of the eggs is unknown, such as in some takeaway or cafe settings, these groups are advised to ensure egg dishes are cooked thoroughly.
Symptoms and advice
Salmonella infection typically causes symptoms such as diarrhoea, stomach cramps, nausea, vomiting, and fever. These symptoms usually develop between 12 and 72 hours after consuming contaminated food.
While most people recover within four to seven days without specific treatment, the high hospitalisation rate in this outbreak highlights the importance of food hygiene. The public is advised to:
- Wash hands thoroughly with soap and water after handling raw eggs.
- Clean all surfaces and utensils that have been in contact with raw eggs.
- Check for the British Lion mark when purchasing eggs for use at home.
- Ensure eggs are stored in a cool, dry place, such as the fridge.
The investigation into the specific brands and countries of origin for the imported eggs remains active, though officials have not yet publicly named the suppliers involved.
