Safety of UK eggs sees 'major improvements'
Chair of the expert group, John Coia, said eggs produced under the Lion Code "could be served raw or lightly cooked to both those in good health and those in more vulnerable groups."
There has been a major reduction in the risk of salmonella from UK eggs since 2001 - particularly those produced under the Lion Code or equivalent schemes. This is the conclusion of a new report by the Advisory Committee on the Microbiological Safety of Food (ACMSF).
The Food Standards Agency (FSA) is now seeking views on whether the advice to consumers should change.
Currently, consumers are advised that eating raw or lightly cooked eggs may cause food poisoning and should not be eaten by vulnerable groups including pregnant women, children and the elderly.
Professor John Coia, chair of the ACMSF's expert ad hoc group on eggs, recommended that eggs produced under the Lion Code or equivalent "could be served raw or lightly cooked to both those in good health and those in more vulnerable groups."
FSA has launched an eight-week consultation, inviting comments on the recommended changes to its advice. Views are welcomed from a range of stakeholders, including food and hospitality industries, consumer and enforcement bodes and healthcare practitioners.
All comments must be submitted to the FSA by 16 September 2016.
The BSAVA has opened submissions for the BSAVA Clinical Research Abstracts 2026.
