Salmonella has been making headlines following an outbreak in the UK, with evidence suggesting contaminated eggs imported from abroad are the likely source.

More than 200 people have been affected and over a third of confirmed cases have been hospitalised. The UK Health Security Agency (UKHSA) has launched an investigation and says the available evidence points to imported eggs used in cafés and restaurants, rather than UK-produced eggs or poultry.

So, should you stop eating eggs? Not necessarily. Here's what you need to know.

What is salmonella?

Salmonella is a type of bacteria that can cause food poisoning, usually after eating contaminated foods such as eggs, poultry, meat or unpasteurised dairy products.

The bacteria can also spread around your kitchen through cross-contamination. Raw egg on your hands, utensils or chopping boards, for example, can transfer to other foods if they're not cleaned properly.

What are the symptoms of salmonella?

Common symptoms include diarrhoea, fever, stomach cramps, nausea and vomiting.

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Symptoms generally appear within a few days of eating contaminated food and, according to the NHS, most cases of food poisoning get better within a week. Most healthy adults can recover at home by resting and drinking plenty of fluids.

However, salmonella can be more serious for young children, older people, pregnant women and those with weakened immune systems.

The infection can also spread from person to person, so thorough handwashing after using the toilet and before preparing or eating food is particularly important.

When should you seek medical advice? Contact NHS 111 if you have bloody diarrhoea, persistent vomiting, signs of dehydration or diarrhoea lasting more than seven days.

Are British eggs safe?

The British Egg Industry Council says the outbreak highlights the importance of knowing where your eggs come from.

Nick Allen, its chief executive, says British Lion producers operate under mandatory salmonella vaccination, traceability and independent auditing. He argues that imported eggs and egg products entering the UK should meet equivalent standards.

‘There must be a level playing field. Imported eggs and egg products entering the UK should meet standards equivalent to those expected of British producers if we are serious about protecting British consumers. Food businesses and caterers should not have to compromise on food safety when sourcing eggs,’ he says.

‘Consumers and businesses can look for the British Lion mark as a clear sign of assurance. British Lion eggs are recognised by the Food Standards Agency as safe to be served runny or even raw to vulnerable groups,’ Allen adds.

Should eggs be stored in the fridge?

Then there's the age-old debate: should you keep your eggs in the cupboard or the fridge?

Despite eggs generally being stored on shelves in UK supermarkets, they're kept at a relatively stable temperature below 20°C.

At home, it's recommended that you keep eggs in their original box in the fridge – ideally not in the door – where the temperature is more consistent. Kitchen temperatures can fluctuate considerably, particularly during hot weather or when the central heating is on.

How can you reduce your risk of salmonella?

  • Buy eggs with a recognised assurance mark, such as the British Lion mark
  • Store eggs at a consistent temperature
  • Don't use cracked or dirty eggs
  • Wash your hands after handling raw eggs
  • Thoroughly clean worktops, bowls and utensils that have come into contact with raw egg
  • Cook eggs thoroughly, until both the white and yolk are set, if you want to avoid the additional risk associated with eating them raw or lightly cooked

The bottom line

The good news? You don't need to break up with eggs.

But it's worth checking where your eggs come from, storing and handling them properly and taking extra care with raw or lightly cooked eggs – particularly when you don't know their origin.