Salmonella and Egg Safety: Five Checks for Catering Businesses
The UK Health Security Agency (UKHSA) is investigating a national outbreak of Salmonella Enteritidis, with eggs currently the strongest suspected food source.
As of 13 August 2026, 207 cases had been identified. Of those interviewed, 83% reported eating food prepared outside the home before becoming ill.
The investigation is ongoing. While some affected food businesses received imported eggs, no link has been identified with UK-produced eggs or poultry. There is currently no general instruction to withdraw British Lion eggs.
However, the outbreak is a timely reminder for every catering business to review its egg-safety controls.
Five checks for your catering operation
1. Verify your egg supplier
Confirm that shell eggs and processed egg products come from an approved, traceable supplier. Check their country of origin and retain delivery, batch and supplier information.
Imported eggs should not automatically be considered unsafe, but their origin and food-safety assurances must be verifiable.
2. Check for an assurance mark
British Lion eggs are produced under controls that include vaccination against Salmonella, testing, hygiene standards and traceability.
If shell eggs do not carry the British Lion mark or come from another recognised assurance scheme, they should be thoroughly cooked until both the white and yolk are solid.
3. Use pasteurised egg where necessary
Pasteurised egg should be used for dishes that will not receive a thorough cooking treatment.
This may include:
Homemade mayonnaise and dressings.
Mousses and uncooked desserts.
Soft or lightly cooked egg dishes.
Some sauces, icings and dessert fillings.
Businesses serving children, older people or individuals with weakened immune systems should take particular care.
4. Prevent cross-contamination
Raw eggs, hands, utensils and contaminated surfaces can transfer Salmonella to ready-to-eat food.
Staff should wash their hands after handling shell eggs, clean and disinfect affected surfaces and dispose of cracked or heavily soiled eggs. Manufacturer instructions for storing and using liquid egg must also be followed.
5. Review stock and date controls
Maintain effective stock rotation and use eggs within their best-before date, in accordance with your documented procedures and supplier instructions.
When eggs are transferred from their original packaging, retain the label or record the supplier, batch and date information so the product remains traceable.
Is an immediate withdrawal necessary?
There is currently no general instruction to stop using UK-produced British Lion eggs.
A proportionate response is to:
Check your current egg stocks.
Confirm their origin and assurance status.
Review cooking and cross-contamination controls.
Monitor supplier notices and official food alerts.
Record the checks and any corrective action taken.
Eggs should be withdrawn if they are covered by a specific recall or supplier notice, or if their origin and safety cannot be adequately verified.
Every catering operation should be able to answer one important question:
Can you demonstrate the origin, assurance status and traceability of every egg product used in your kitchen?
Nansen Green Catering Consultancy supports catering operations with independent food-safety audits, supplier assurance and reviews of documented food-safety systems.
Read the latest UKHSA outbreak report.