Egg advice

Following an outbreak of salmonella poisoning connected to Spanish eggs, the Food Standards Agency is repeating its advice to caterers that only properly cooked or pasteurised egg should be used.

The initial findings of an investigation by environmental health officers and Health Protection Agency officials have linked the outbreak to a cafe in west London, where at least five people had eaten last month before being taken ill. Spanish eggs from the premises were found to be contaminated with two strains of Salmonella Enteritidis, both of which were found in people taken ill.

The Agency is emphasising again the need for good hygiene practice in the handling and use of eggs on catering premises. It has long been known that some eggs may be contaminated with the salmonella food poisoning bacteria. Proper cooking of the egg will kill the bacteria.

The Agency recommends that food businesses should use pasteurised egg, rather than ordinary egg, in products that will not be cooked or only lightly cooked before eating, as pasteurisation kills harmful bacteria such as salmonella. In kitchens and food preparation areas where ordinary eggs are being used, good food hygiene practices are important to avoid the risk of cross-contamination.

Dr Judith Hilton, Head of the Agency's Microbiological Safety Division, said: "Food businesses need to remember that they should use pasteurised egg in their raw or lightly cooked products, particularly if their products may be eaten by vulnerable groups, such as the elderly, young children, the sick and pregnant women.

"They could be putting people at risk if they do not follow that advice. Good practice in the handling and use of eggs helps to avoid cross-contamination. And the salmonella bacteria can be easily killed if eggs are properly cooked before use."

The Agency is also reiterating previous guidance to importers and wholesalers of Spanish eggs that they should ensure that these eggs are heat-treated. Heat-treatment kills bacteria such as salmonella in eggs. The Agency has previously raised the issue of salmonella in Spanish eggs with the European Commission and the Spanish food safety authorities and is raising the issue again.

A FSA leaflet with advice on egg safety for food businesses may be obtained from FSA publications on 0845 6060667.