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Home Industry News New guidance affirms safety of raw and lightly-cooked eggs

New guidance affirms safety of raw and lightly-cooked eggs

11th October 2017

Raw or lightly-cooked eggs produced under the British Lion Code of Practice have been deemed safe by the Food Standards Agency (FSA).

New advice from the watchdog has determined that those vulnerable to infection or food poisoning, such as infants, children, pregnant women and elderly people, can now safely eat raw or runny hen eggs without fear of salmonella infection.

This represents a reversal on the previous position, and is based on the latest scientific evidence, which has shown that the presence of salmonella in UK eggs has been dramatically reduced in recent years.

Improved vaccination of hens, enhanced testing for salmonella, better farm hygiene, more effective rodent control, and steps to keep eggs cool while transporting them have all played a part in this.

As such, the risks posed by the bacteria have now been deemed to be very low for eggs bearing the British Lion mark, which is given to more than 90 percent of UK eggs.

Heather Hancock, chairman of the FSA, said: "The FSA has thoroughly reviewed the scientific evidence about the safety of these eggs, and we're confident that we can now change our advice to consumers."

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