Salmonella risk in imported eggs

- Last updated on GMT

Related tags: European union, Salmonella

Imported eggs, widely used in the catering industry, carry a high risk of passing on the salmonella food poisoning bug, according to a new report....

Imported eggs, widely used in the catering industry, carry a high risk of passing on the salmonella food poisoning bug, according to a new report.

The European Food Safety Authority has found high levels of salmonella contamination in commercial poultry farms across the EU, with Spain, the Czech Republic, and Poland the worst offenders.

While almost all fresh eggs sold directly to the public are produced by UK poultry farms, imported eggs are often used as an ingredient in catering products. Spain in particular is a major source of egg imports to the UK catering industry, often in powdered or liquid form.

In 2004, the Health Protection Agency (HPA) estimated that seven out of 10 cases of food poisoning caused by Spanish eggs could be traced back to restuarants and other catering outlets.

Pubs concerned that they may have bought products made with contaminated eggs should check with suppliers. Imported eggs should have been commercially heat-treated to kill bacteria, and only pasteurised eggs should be used in raw or lightly cooked products.

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