A kitchen hygiene expert has outlined practical ways to lower the risk of salmonella infection as a UK-wide outbreak continues to expand. According to the latest UK Health Security Agency (UKHSA) data, 207 cases have now been confirmed, including one death. England accounts for the vast majority of infections, with 199 reported cases, and London is thought to be the worst-hit area.
Salmonella bacteria can be found in the intestines of animals, including poultry, which is why eggs and chicken are often linked to outbreaks. Investigations into the current rise are ongoing, but officials are understood to be looking closely at imported eggs, or products made using them, as a possible source.
Steve Horner, a kitchen hygiene specialist at Cladding Monkey, said there is no evidence at present to suggest British eggs or poultry are connected to the outbreak. He noted that hens in the UK are vaccinated against salmonella.
Horner said extra caution is particularly important for higher-risk groups, including babies, young children, pregnant people, older adults and those with weakened immune systems. He advised that they should only eat raw or lightly cooked eggs if the eggs carry the Lion mark.
He also highlighted the importance of safe handling at home. Anyone touching eggs, eggshells or egg boxes should wash their hands properly with soap and water afterwards, he said.
To help prevent bacteria spreading around the kitchen, Horner advised keeping raw meat and fish separate from ready-to-eat foods that will not be cooked, such as salads and deli products.
He further recommended making sure the fridge is kept below 5°C, as colder temperatures help slow the growth of bacteria such as salmonella.
If you are ordering eggs in a restaurant, there are also some simple precautions that can help reduce the risk.
Steve recommends asking staff whether they use British Lion eggs or eggs sourced from outside the UK. He also suggests checking the venue’s hygiene rating to ensure it follows good hygiene practices.
“Food businesses can legally buy cheaper, imported eggs from overseas, and these may be from areas that have lower welfare standards than the UK,” he shared.
Symptoms and what to do if you think you have salmonella
Salmonella can cause diarrhoea, fever, stomach cramps and vomiting. Most people recover within about a week, but symptoms can be more serious in young children, older adults and those with weaker immune systems.
NHS guidance for food poisoning includes resting and drinking plenty of fluids to avoid dehydration. It also advises maintaining strict hand hygiene, preventing cross-contamination between raw and ready-to-eat foods, and making sure food is cooked thoroughly all the way through.
Should you be suffering from symptoms, it says:
- do not have fruit juice or fizzy drinks – they can make diarrhoea worse
- do not make baby formula weaker – use it at its usual strength
- do not give children under 12 medicine to stop diarrhoea
- do not give aspirin to children under 16
If you have any concerns, the advice is to consult your GP or a local pharmacist for professional guidance.
