The Food Standards Agency (FSA) has revised its advice on egg safety, stating that pregnant women, infants, and elderly people can now safely consume raw or lightly cooked British eggs produced under the British Lion code of practice. This marks a significant shift from the guidance issued nearly 30 years ago following the UK salmonella crisis.
The FSA said the change follows a thorough review of scientific evidence by the Advisory Committee on the Microbiological Safety of Food (ACMSF), which found that salmonella levels in UK eggs have been dramatically reduced. More than 90% of UK eggs carry the British Lion mark, identifiable by a red stamp, and the risk of salmonella from these eggs is now considered very low.
Heather Hancock, FSA chair, said the major reduction in risk is testament to measures taken by egg producers, including vaccination of hens, improved hygiene on farms, and better transportation. The revised advice does not apply to severely immuno-compromised individuals who require medically supervised diets.
Andrew Joret, chair of the British Egg Industry Council, welcomed the change, noting that previous advice had deterred many women from eating eggs during pregnancy and denied older people the enjoyment of traditional egg dishes. The new guidance also allows care homes to reintroduce egg-based meals.
The FSA stressed that the updated advice applies only to British Lion eggs. For UK eggs without the Lion mark, non-hen eggs, and imported eggs, vulnerable groups should continue to ensure they are thoroughly cooked. The agency also urged good kitchen hygiene, including avoiding cross-contamination and washing hands after handling eggs.
