After review of scientific evidence and findings from an advisory committee, The Food Standards Agency has concluded that consumption of raw and lightly cooked eggs, with the British Lion mark stamp, are safe. This advice applies to infants, children, pregnant women and elderly people.
The revised advice is based on the latest scientific evidence and the findings of an expert group that was set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF) in February 2015.
The FSA has further stated: “The major reduction in the risk of salmonella in Lion eggs is testament to the work carried out by egg producers. The measures they’ve taken, from vaccination of hens through to improving hygiene on farms and better transportation, have dramatically reduced salmonella levels in UK hens.”
This advice does not however apply to severely immunocompromised individuals, who require medically supervised diets prescribed by health professionals
The existing advice on UK non-Lion eggs, non-hen eggs and eggs from outside the UK, is that they should always be cooked thoroughly for vulnerable groups.
When eating raw or lightly cooked eggs it is recommended to:
- store eggs safely in a cool dry place such as the fridge;
- follow good hygiene practices in the kitchen; avoiding cross contamination, cleaning work surfaces, dishes and utensils and making sure you wash your hands thoroughly before and after handling eggs
- observe ‘best before’ dates.