At least one person has died and 207 people have been sickened in a salmonella outbreak in the UK that food safety officials believe is linked to imported eggs. The UK Health Security Agency (UKHSA) reported that cases have swelled in recent weeks, with 199 infections in England, six in Scotland, one in Wales, and one in Northern Ireland. London has recorded the highest number of cases at 47, followed by Yorkshire and the Humber with 38.
Hospitalisations and Demographics
More than a third of those affected—ranging from babies to individuals as old as 90—required hospital care, according to a UKHSA report released today. The outbreak, which began in August last year, has seen 207 confirmed cases, with the majority in England. While most people recover without treatment, the death marks a serious development in the ongoing investigation.
Source and Investigation
Jacquelyn McCormick, head of incidents at the Food Standards Agency (FSA), told Metro that the eggs were imported and used by food service and catering establishments such as restaurants and cafes. 'There is no evidence that UK-produced eggs are affected,' McCormick said. 'While investigations continue, our advice around eating eggs remains the same. Eggs which are thoroughly cooked and handled hygienically should not present a food safety risk.'
Public health officials have identified that 95 people began feeling unwell after eating out, with 24 of them dining at one of five food businesses. Eleven of those affected reported eating eggs. No eggs are being recalled at the time of writing. The outbreak involves a specific strain thought to have evolved from one that caused a similar outbreak in 2025, also linked to imported eggs.
Prevention and Public Advice
The FSA is working with local health authorities to offer food safety courses to businesses linked to the cases. McCormick added, 'We continue to advise people who are handling eggs, eggshells or egg packaging to always wash their hands thoroughly with warm water and soap and dry them properly afterwards.'
Hannah Charles, lead epidemiologist for gastrointestinal infections at UKHSA, noted that salmonella is rarely spread from person to person. 'Anyone who is concerned about symptoms should contact their GP or out-of-hours service in the first instance,' she said. 'There are simple steps to prevent the spread of salmonella: wash your hands thoroughly after using the bathroom and before preparing and handling food, cook food thoroughly, and if you have any symptoms, avoid handling food for others where possible.'
Salmonella is a bacterium that thrives in the intestines of animals, including chickens, birds, and cows. It can contaminate meat, produce, and eggs, often through improper handling. Symptoms of salmonellosis include nausea, stomach pain, diarrhoea, and vomiting, typically appearing six hours to six days after exposure. In severe cases, the bacteria can enter the bloodstream, causing infections and inflammation.
Despite the severity of the outbreak, the risk to the general public remains low, according to officials.
