Salmonella is estimated to be responsible for around 1000 deaths ever year and is one of the most common causes of food poisoning in the UK. For this reason, the latest findings into outbreaks of salmonella in the UK are especially worrying.

Last year, there were 137 cases of Salmonella Enteritidis (PT) 14b recorded across England and Wales. This year, there have been 443 cases – an increase of 223%! An investigation is being carried out in 144 clusters of cases, in an attempt to ascertain whether there is a common source of infection. After linking them outbreaks to some catering establishments and a care home, it is suspected the clusters may be connected to eggs sourced from outside the UK; including an establishment in Spain.

It is worth remembering that there are very low instances of salmonella being found in eggs sourced in the UK. Although there can be no guarantee that any egg will be free from salmonella, it is sensible to source your eggs wisely and make sure you cook them properly. For more help of cooking eggs properly, see the Cooking Eggs post.

Although eggs seem fairly harmless, they are potentially lethal – especially to vulnerable people like babies, the elderly and pregnant women. Salmonella poisoning, from salmonella bacteria in some raw eggs, is responsible for an estimated 1000 deaths every year, yet can be easily avoided by simply cooking eggs more thoroughly.

To boil an egg properly, ensure the water is boiling before you put the egg in; don’t heat the water to boiling point with the egg already in it! Then cook it for about ten minutes, before removing it and running it under cold water. Although children may like runny eggs, there is a much higher potential for salmonella poisoning in undercooked eggs.

As a general rule, never give undercooked eggs to any vulnerable person. As ever, always look for the best-before date before cooking, to make sure the egg is not stale or rotten. If you are cooking for more than just your family, consider taking a food safety course to learn exactly how to prepare eggs (and all kinds of food) safety and hygienically. In fact, if you are in a food business, it is required by law that you have this training.