Health officials investigating three Salmonella outbreaks say imported eggs are a possible common source, with no evidence so far linking the infections to UK-produced eggs.
A total of 474 cases of Salmonella Enteritidis and two deaths have now been recorded across three outbreaks in the UK.
The UK Health Security Agency (UKHSA), working with the Food Standards Agency (FSA) and other agencies, has been investigating the infections, with case numbers across all three clusters rising since June.
The largest outbreak has so far accounted for 259 cases and one death, with samples taken between August 2025 and August 2026.
A second cluster has been linked to 177 cases, while the third has 38 cases and one death.
Although the three clusters are genetically distinct, they are all strains of Salmonella Enteritidis. Information gathered from cases, including what people had eaten, has led investigators to examine imported eggs as a possible common factor.
Cases have been linked to food eaten outside the home, including meals and products bought from cafés, restaurants and takeaway businesses.
The investigation is continuing and officials have stressed that the source has not been confirmed.
The FSA said there was currently no evidence that UK-produced eggs were affected.
The agency’s chief scientific adviser, professor Ian Young said the investigation had identified links to imported eggs but that the exact cause of the outbreaks was still being established.
“Eggs that are thoroughly cooked and handled hygienically should not present a food safety risk,” he said.
The advice is particularly relevant to vulnerable groups, including young children, older people and pregnant women.
The FSA said raw or lightly cooked hen eggs are considered safe for these groups when they carry the British Lion mark or have been produced under the Laid in Britain assurance scheme.
When eating out, however, consumers may not know where the eggs used in a dish have come from.
The agency is therefore advising vulnerable people to opt for thoroughly cooked egg when eating out and to avoid dishes containing raw or lightly cooked egg, such as fresh mayonnaise, mousses and hollandaise sauce.
UKHSA lead epidemiologist Hannah Charles said the overall risk to the public remained low.
“Salmonella infection typically causes diarrhoea, stomach cramps, vomiting and fever for a short period in most people,” she said.
“However, it can lead to more serious illness, including sepsis requiring hospital admission, particularly in those who are more vulnerable to infection.”
Officials are continuing to follow up cases and investigate potential common sources.
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