UK health authorities are combining evidence from two genetically linked Salmonella Enteritidis outbreaks as food-chain investigations point to imported eggs as the strongest cause in a nationwide incident that has hospitalised dozens and claimed one life.
A nationwide outbreak of Salmonella Enteritidis has caused 207 people to fall ill and left one person dead, with imported eggs now under increased scrutiny as investigators work to identify the source of contamination.
New findings from the UK Health Security Agency (UKHSA) showed 207 confirmed cases had been identified as of 13th August. Cases have been recorded across England, Scotland, Wales and Northern Ireland, with 199 cases in England alone. London recorded the highest number, at 47, followed by Yorkshire and the Humber with 38.
The outbreak was identified in May after whole-genome sequencing detected an increase in Salmonella Enteritidis infections caused by a single strain. The cases range in age from newborns to 90-year-olds, while 38 percent of people for whom hospitalisation information was available were admitted to hospital. Two people developed bloodstream infections and one person has died.
The investigation has placed particular focus on food eaten outside the home. Of 114 cases interviewed, 95 reported eating food prepared outside their home during the week before developing symptoms.
Five food businesses were identified where at least two unrelated cases had eaten before becoming ill, linking 24 cases in total. Eleven of those people reported eating dishes containing eggs.
Food-chain investigations found that the businesses received eggs from multiple sources, including egg importers. However, authorities stressed that there is currently no identified link to UK-produced eggs or poultry. Possible cross-contamination events were also identified at two of the businesses.
This follows the news from earlier in the year when the UK Health Security Agency (UKHSA) announced that salmonella cases were at a decade-high in England, with numbers growing from 10,389 in 2024 to 10,406 in 2025.
Egg imports investigated
This latest outbreak is genetically linked to a separate Salmonella Enteritidis outbreak from 2025 that was also associated with imported eggs. UKHSA, the Food Standards Agency (FSA), the Animal and Plant Health Agency and devolved administrations are now combining evidence from both investigations to assess potential risks associated with imported eggs.
The FSA has now been working with local authority environmental health teams, which have provided food-safety advice to businesses where problems have been identified.
“We’re working with Food Standards Agency and other public health agencies to investigate a salmonella outbreak that may be linked to eggs imported from outside of the UK,” said Hannah Charles, the UKHSA’s Lead Epidemiologist for Gastrointestinal Infections.
“Salmonellosis is often caused by eating or handling contaminated food and can be spread rarely from person to person. Salmonella generally causes a mild illness, although vulnerable groups with weakened immune systems may experience more severe illness.”
Dr Lisa Ackerley, Chartered Environmental Health Practitioner and Trustee of the Chartered Institute of Environmental Health (CIEH), said the outbreak highlighted the importance of distinguishing between British Lion and imported eggs.
“Consumers need to be reassured first that when they buy British Lion eggs, they don’t need to worry,” she said. “Look for the red lion!”
Ackerley explained that British Lion eggs, which are mostly what consumers will find in supermarkets, must meet a comprehensive code of practice covering the production process from hatchery to laying, including vaccination of hens against Salmonella. She said imported eggs may be produced under different standards and that contamination can occur inside an egg without any visible indication.
She added that caterers switching away from British Lion eggs may not be aware of the difference or recognise the need to review their cooking practices.
Salmonella symptoms and consumer advice
Salmonella infection often results in symptoms such as diarrhoea, fevers, stomach cramps and vomiting. Most infections are self-limiting, but young children, older adults and people with weakened immune systems can be at greater risk of serious illness, including bloodstream infections and sepsis.
The NHS advises people with food poisoning to rest and drink plenty of fluids to prevent dehydration. Consumers should maintain good hand and kitchen hygiene, avoid cross-contamination between raw and ready-to-eat foods, and ensure food is cooked thoroughly.
Ackerley said consumers should also consider the source of eggs when eating outside the home, particularly where they may be served raw or undercooked.
“My advice is for consumers to always ask if the eggs they are ordering in a café or restaurant are British Lion, and if not, avoid them. Even baked items such as quiches may not be cooked adequately to kill salmonella,” she said. “This advice is particularly important if you are in a vulnerable group (pregnant, young, elderly, immunocompromised).”
The investigation remains ongoing, with authorities continuing to trace egg supply chains and examine possible routes of contamination.
No comments yet