People in Scotland who are more vulnerable to the effects of food poisoning such as young children, pregnant women and the elderly are being advised they can now safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice. The revised advice follows a report from the Advisory Committee on the Microbiological Safety of Food* which highlighted the major reduction in the risk from Salmonella in all UK hens’ eggs since 2001 and showed a particularly low risk for eggs produced with food safety controls applied by the British Lion Code of Practice.
Food Standards Scotland’s Head of Food Protection, Science and Surveillance, Dr Jacqui McElhiney, said:
“We previously advised that people who are at higher risk of becoming very ill if they contract food poisoning should only eat fully cooked or hard-boiled eggs. This scientific review has highlighted the significant progress made by egg producers in Scotland and across the UK in reducing Salmonella in hens.
“The findings provide the assurance Food Standards Scotland needs to change its advice. Whilst healthy consumers can continue to enjoy all UK eggs any way they choose, it’s good news that children, pregnant women and the elderly can now safely eat their eggs soft boiled, runny or raw, as long as they’re stamped with the British Lion Code mark.
“It’s important to note though that this revised advice does not apply to the severely immunocompromised who require medically supervised diets.”