Public Health England made the following announcement (23/8/2014) about the recent salmonella food poisoning outbreak:

Salmonella Enteritidis PT14B outbreak: an update

“PHE (Public Health England) is continuing to investigate a national outbreak of Salmonella Enteritidis PT14B, associated with a European outbreak, in respect of which overall case reporting in England slowed over the past week. Total reported cases in England reached 247, as at 22 August 2014 [2].

The additional cases are not new infections from the last seven days, but historical cases reported to PHE during the past week.

There is now evidence to indicate that cases in Europe with the same strains of salmonella infection were associated with consumption of eggs from a single source. This egg supply also reached distributors and food outlets in England, but at this stage it cannot conclusively be demonstrated that this is the infection source in this country”. 

This indicates, incorrectly, that the outbreak has been caused by a batch of infected eggs. IN FACT THIS IS NOT CORRECT AND IS MISLEADING. Note that there is always the potential that any eggs may be contaminated with food poisoning bacteria, notably Salmonella or Camplylobacter and that this fact by itself does not automatically lead to food poisoning cases.

Like all raw foods the fact that there is a level of contamination with pathogenic organisms is a pre-requisite not the cause of an infection. IF the eggs are treated correctly, and especially cooked correctly, then the hazard has been controlled and infection of a consumer avoided.

The real cause of the outbreak is, therefore, incorrect handling and /or incorrect cooking or use of the of eggs, and significantly, there must have been a lot of mishandling and misuse to cause many outbreaks in different places and different establishments. This demonstrates just how often eggs are in fact mishandled.

ALL raw foods, which remember includes any soil contaminated foods, raw meats, raw fish, eggs – may be contaminated with food poisoning pathogenic organisms and therefore all of them are potential sources of an outbreak of food poisoning. They must always be handled correctly and cooked correctly.

Food Standards Agency guidance on the use of eggs

The Food Standards Agency has recently issued more guidance regarding eggs as follows :

“The FSA is today reminding caterers of its advice on the safe handling of eggs. Strong circumstantial evidence suggests that eggs used in catering establishments may be linked to the recent outbreak of salmonella in England.

There is also evidence to indicate that cases in Europe with the same strains of salmonella infection are associated with consumption of eggs.

The FSA is reminding caterers of the following advice:

• keep eggs away from other foods, when they are still in the shell and when you have cracked them open

• don’t use damaged or dirty eggs

• be careful not to splash raw egg onto other foods, surfaces or dishes

• if you are breaking eggs to use later (sometimes called ‘pooling’) keep the liquid egg in the fridge and take out small amounts as needed

• use all ‘pooled’ liquid egg on the same day and don’t add new eggs to top it up

• cook eggs and foods containing eggs thoroughly

• use pasteurised egg for raw or lightly cooked foods / lightly cooked baking

• always wash and dry your hands thoroughly after touching eggs or working with them

• clean food areas, dishes and utensils thoroughly and regularly, using warm soapy water, after working with eggs

• serve egg dishes straight away, or cool them quickly and keep chilled”