The Food Standards Agency says there is no evidence that UK-produced eggs are affected by the outbreaks
Investigations into three salmonella outbreaks involving 549 confirmed cases in England are pointing towards imported eggs, while the Food Standards Agency says there is no evidence UK-produced eggs are affected.
Two deaths have been recorded across the outbreaks as of 7 September, with cases continuing to be associated with eating at cafés, restaurants and takeaway businesses.
The UK Health Security Agency (UKHSA), FSA and other public health partners are continuing to investigate the three clusters of salmonella enteritidis.
Officials stressed that the exact causes have not yet been confirmed.
Professor Ian Young, chief scientific adviser at the FSA, said: “The exact causes of these outbreaks have not yet been identified, but investigations so far have identified links to imported eggs.”
He added: “There is no evidence that UK-produced eggs are affected.”
The largest outbreak has been linked to 322 confirmed cases and one death in England, with sample dates ranging from 11 August 2025 to 21 August 2026.
A second cluster has resulted in 186 confirmed cases, with no deaths reported. Sample dates range from 27 May 2025 to 18 August 2026.
A further 41 cases and one death have been recorded in the third cluster, with samples dating from 27 January to 11 August 2026.
Hannah Charles, lead epidemiologist at UKHSA, said investigators were continuing to work with the FSA and other partners to identify the source.
“Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing,” she said.
“We will continue to follow up cases and investigate any further common sources if they come to light.”
Despite the scale of the outbreaks, UKHSA said the overall risk to the public remains low.
Charles said: “It is important to emphasise that the overall risk to the public remains low.”
All salmonella samples from patients seen in hospitals or primary care in England are routinely analysed using whole genome sequencing, helping health officials identify and investigate outbreaks.
Most salmonella infections cause symptoms including diarrhoea, stomach cramps, vomiting and fever, and usually clear without treatment.
However, more serious illness can occur, including sepsis requiring hospital admission, particularly among young children, older adults, pregnant women and people with weakened immune systems.
The FSA said its existing food safety advice remains unchanged and that eggs which are thoroughly cooked and handled hygienically should not present a food safety risk.
Infants, young children, pregnant people and older adults are advised to eat raw or lightly cooked eggs only if they carry the British Lion mark or are produced under the Laid in Britain scheme.
The advice does not apply to people who are severely immunocompromised and require medically supervised diets, who should continue to follow individual medical guidance.
The FSA also warned that people eating out may not know whether eggs used in food carry the British Lion mark or are covered by the Laid in Britain scheme.
Professor Young said: “If this is the case, when eating out the safest approach for vulnerable people is to ensure they’re thoroughly cooked and to avoid dishes containing raw or lightly cooked egg, such as mousses, fresh mayonnaise or hollandaise sauce.”
The investigation is continuing, with the latest information on all three outbreaks in England being published weekly.