The UK Health Security Agency (UKHSA) is investigating a UK-wide outbreak of Salmonella Enteritidis, with evidence pointing towards eggs imported into Britain as a potential source.
The investigation has identified 207 linked cases across England, Scotland, Wales and Northern Ireland, following the use of whole genome sequencing. One person has died, while at least 34 people required hospital treatment and two developed bloodstream infections.
Foodservice settings in focus
Health officials believe many of those affected may have consumed contaminated eggs in cafés and restaurants rather than at home. Of 114 people interviewed, 95 said they had eaten food prepared outside the home in the week before becoming ill.
Investigators identified five food businesses attended by at least two unrelated cases, collectively linked to 24 illnesses. Several of the affected diners reported eating egg-based dishes. The businesses have not been named.
Food-chain enquiries found that the venues were supplied with eggs from several sources, including importers. Local investigations also found possible cross-contamination risks at two of the premises.
UKHSA has said there is no identified link to UK-produced eggs or poultry. It is working with the Food Standards Agency, other public-health bodies and European partners to establish the source and origin of the contamination.
Hospitality sector reminder
For restaurants, cafés, caterers and other hospitality businesses, the investigation is a timely reminder to keep egg sourcing, traceability and kitchen hygiene under close review.
Operators should:
- Use reputable suppliers and retain clear delivery and batch records.
- Store eggs at the appropriate temperature and follow supplier guidance.
- Separate raw egg preparation from ready-to-eat foods and sanitise work surfaces and equipment between tasks.
- Ensure staff wash hands thoroughly after using the toilet and before handling food.
- Cook food thoroughly, particularly dishes containing eggs.
- Exclude staff with diarrhoea or vomiting from food handling in line with their food-safety procedures.
Care is especially important for recipes using raw or lightly cooked egg, such as fresh mayonnaise, hollandaise, mousses and some desserts. Businesses should consider whether pasteurised egg products are appropriate for these preparations, particularly when serving vulnerable customers.
Symptoms and advice
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Salmonellosis commonly causes diarrhoea, stomach cramps, vomiting and fever. Although it is often mild, it can be more serious for young children, older people and individuals with weakened immune systems.
People experiencing symptoms are advised to contact their GP or out-of-hours service if concerned, and should avoid preparing food for others where possible.
The current strain is closely related to an outbreak in 2025 that was also linked to imported eggs, according to Dr Safi Rehman, a research associate at King’s College London. Investigations remain ongoing
