26 July 2016
New food safety advice has overturned previous recommendations warning pregnant women against eating raw or lightly-cooked eggs.
A report from the Advisory Committee on the Microbiological Safety of Food (ACMSF) into egg safety has identified a major reduction in the risk from salmonella in UK eggs since the last time the matter was reviewed.
The Food Standards Agency carried out an eight-week consultation reviewing its advice on egg safety, which advises vulnerable groups such as pregnant women, the young and the elderly to avoid eating raw eggs or eggs with runny yolks due to worries about food poisoning.
This advice has stood since 2001, but the latest review has offered evidence that it may no longer be necessary.
Professor John Coia, chair of the ACMSF expert ad hoc group on eggs, said: "The committee has found that there has been a major reduction in the risk from salmonella in UK hens' eggs since 2001. This is especially the case for eggs produced under the Lion Code, or equivalent schemes."
Following committee approval and a nationwide consultation on the report, the FSA has agreed to examine its advice, taking into account the committee's conclusions and recommendations.
Posted by Philip Briggs
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