Salmonella in eggs down, survey shows
Friday 19 March 2004
Salmonella levels in UK-produced eggs are now a third of what they were in 1996, a Food Standards Agency survey published today shows.
‘Basically, if you're buying UK-produced eggs from shops and markets, the possibility of any salmonella contamination is very low indeed and significantly lower today than in the mid-1990s.’
Dr Judith Hilton, Head of Microbiological Safety at the FSA, said: 'This is very reassuring and good news for the consumer.
'Basically, if you're buying UK-produced eggs from shops and markets, the possibility of any salmonella contamination is very low indeed and significantly lower today than in the mid-1990s.
'The UK egg industry is to be congratulated on the excellent progress made.'
Survey findings
According to the survey, which sampled UK-produced eggs on sale in shops and markets, one in every 290 boxes of six eggs on sale has any salmonella contamination, compared with one in 100 in a 1995/96 survey.
All types of retail eggs were included in the latest survey. Eggs from chickens in cages accounted for 50% of total eggs sampled, free-range eggs 16.9%, barn eggs 16.5% and organic eggs 16.6%.
There were no statistically significant differences in the number of contaminated boxes from England, Northern Ireland, Scotland and Wales, or between eggs from the different production types or schemes.
Safety advice
As the survey shows, although the chances of eggs being contaminated are now very low, eggs cannot be guaranteed to be salmonella-free, whatever the source or type.
This is particularly important for vulnerable groups, such as older people, babies and toddlers, pregnant women, and people who are already unwell and more vulnerable to infection.
These groups should continue to ensure that the eggs they eat are cooked thoroughly to minimise the risk of food poisoning. Cooking eggs properly will kill any bacteria.