Salmonella in imported non lion marked eggs

Published: 19 August 2026

The Food Standards Agency is currently investigating with public health bodies an outbreak of Salmonella Enteritidis. As such they have updated their advice on the safe storage, handling and use of eggs for catering businesses.

A copy of the guidance is attached and is also available on the Food Standards Agency website, and it covers a range of topics including –

• Eggs and Salmonella
• Source eggs safely
• Raw and lightly cooked hen egg dishes
• Serving vulnerable consumers
• Serving people who are in good health
• Handle and store eggs safely
• Using pooled eggs
• Pasteurised egg products
• Duck, goose and quail eggs
• Egg safety checklist

Food Business Operators who handle or use eggs are strongly encouraged to review the guidance and ensure that your procedures and practices align with the recommendations provided.