Check your eggs for this image after lethal salmonella outbreak linked to imported eggs
The UK Health Security Agency (UKHSA) has warned households to check their eggs for the British Lion symbol and an eight-digit code after a salmonella outbreak
The UK Health Security Agency (UKHSA) has warned households to check their eggs(Image: Getty Images/iStockphoto)
Families are being advised to examine their eggs for a specific symbol and eight-digit code to prevent salmonella poisoning following a death thought to be connected to imported eggs.
One person has lost their life and hundreds more have been struck down by a food poisoning outbreak, according to health officials.
The UK Health Security Agency (UKHSA) stated the salmonella outbreak “may be linked to eggs imported from outside of the UK”.
How to tell if your eggs are safe(Image: Egg Info)
Salmonella typically triggers a self-limiting gastroenteritis, with symptoms including stomach cramps, diarrhoea, vomiting or fever.
Over a third of those affected (38%) in the outbreak required hospital treatment, with two individuals developing potentially fatal blood stream infections, reports the Express.
The UKHSA revealed that between August 11 last year and August 1 this year, 207 cases have been confirmed – 199 in England, six in Scotland, one in Wales and one in Northern Ireland.
Salmonella is a form of food poisoning that triggers fever, stomach pains and severe diarrhoea and has claimed 33 lives in a year in the UK according to the latest figures. It poses particular danger to those with weakened immune systems or elderly people.
The British Lion represents the UK’s solution to preventing salmonella in eggs.
Egg Info explains: “The British Lion is the UK’s most successful food safety scheme. Over 90% of UK eggs are now produced under the British Lion scheme and more than 200 billion British Lion eggs have been sold since its launch in 1998.
The eggs now come with a stamped lion and a code(Image: Elaine Blackburne)
“The British Lion scheme has been responsible for a drastic reduction to the presence of salmonella in UK eggs and the Food Standards Agency has recently confirmed that they are approved to be consumed runny, or even raw, by vulnerable groups.
“All eggs that carry the British Lion mark have been produced under the stringent requirements of the British Lion Code of Practice which ensures the highest standards of food safety. The code covers the entire production chain and ensures strict food safety controls including the guarantee that all hens are vaccinated against salmonella and a ‘passport’ system ensuring that all hens, eggs and feed are fully traceable.”
To verify your egg is safe to consume, search for the Red Lion symbol alongside the eight digit code. The code indicates:
Number 0-3: Farming method. 0 = organic, 1 = free range, 2 = barn, 3 = cage.
Next comes country of origin, e.g. UK.
Following that, the next five digits represent the farm code, i.e. 54321, which identifies which farm the eggs originated from.
Beneath that sits the standard best before date – BB 15APR for example. It’s worth remembering you can still consume eggs beyond their ‘best before’, which differs from a ‘use by’.
They simply won’t be as fresh, but they’re not more prone to causing salmonella if eaten after the best before. Hannah Charles, the lead epidemiologist for gastrointestinal infections at UKHSA, stated: “We’re working with Food Standards Agency and other public health agencies to investigate a salmonella outbreak that may be linked to eggs imported from outside of the UK.
“Salmonellosis is often caused by eating or handling contaminated food and can be spread rarely from person-to-person.
“Salmonella generally causes a mild illness, although vulnerable groups with weakened immune systems may experience more severe illness.
“Symptoms of a salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever. Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.
“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.”
