FSA News Release (2006/0669), 15 November 2006

EGGS - FSA surveys non-UK produced eggs for salmonella

The Food Standards Agency today publishes its findings of a survey of salmonella contamination in eggs produced outside the UK and on retail sale in England . The estimated prevalence of salmonella in the eggs sampled was found to be around one box in every 30 (3.3%).

A total of 1,744 boxes of six eggs or more were sampled. Salmonella contamination on the egg shell was found in 157 box samples. When import data is taken into account, this leads to an estimate of 3.3%. Of these, 10 also contained salmonella inside the egg. Salmonella Enteritidis was the most common type of salmonella found.

The eggs collected came from eight different countries across Europe, with two-thirds of the eggs collected (66.3%) originating from Spain . Spain also had the highest number of contaminated eggs – with an estimated one in every eight boxes. While most of the salmonella was found in eggs from Spain , most of the contaminated eggs came from just three farms. The only other country with sufficient numbers of contaminated samples to estimate prevalence was France , with a contamination rate of around one in 170 boxes.

The findings help provide an indication of where contamination is occurring, and how best to target interventions to reduce salmonella problems in the UK . Only around 10% of eggs in the UK are imported and most of these are used in the catering trade.

The Agency's findings are supported by a survey published this summer by the European Food Safety Authority (EFSA), of salmonella in layer flocks across Europe, in which Spain had amongst the highest prevalence on its farms.

Dr Andrew Wadge, Director of Food Safety at the FSA said:

'The vast majority of eggs we eat in the UK are salmonella-free. However, this survey shows that problems with salmonella in eggs have not gone away. The European Commission (EC) has taken a lead in setting targets for reducing salmonella in laying flocks and moving to requiring compulsory vaccination in countries with a high prevalence of contaminated flocks. In the UK vaccinating flocks against salmonella has been successful.'

Additional Notes

• Samples were collected during the period March 2005 and July 2006.
• A range of production types were sampled, including caged, barn and free range eggs, but no organic eggs, as these were not found during sampling.
• The eggs were purchased from small independent shops and some discount chains in London and the North West of England.
• Non-UK eggs were identified by the stamp marking on the eggs – which is an EC requirement for all retail eggs.
• The results were weighted using egg import figures provided by HMRC. This allows us to attempt to adjust the results seen, so that they are more representative of the import country proportions.
• Following investigations of food poisoning outbreaks carried out by the Health Protection Agency in 2002-2004, the FSA took steps to protect consumers from salmonella in Spanish eggs. The Agency issued specific guidance to caterers on the safe handling and cooking of eggs, advising that all eggs from Spain should be heat-treated before use, as this kills food pathogens such as salmonella. This action has been effective, with a sharp fall in the number of outbreaks of salmonella associated with Spanish eggs. Since the EFSA survey, the Agency has met with both the EC and the Spanish authorities to discuss the actions they are taking.
• 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 the elderly, 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 thoroughly cooked to minimise the risk of food poisoning. Cooking eggs properly will kill any bacteria.