The Food Standards Agency (FSA) has today launched an eight-week consultation, reviewing the advice it gives to consumers on eating lightly cooked or raw eggs.
The move follows the publication by the Advisory Committee on the Microbiological Safety of Food (ACMSF) of a report into egg safety which has shown a “major reduction in the risk from salmonella in UK eggs”.
The FSA had sought the advice of the ACMSF concerning the potential risk to consumers, including vulnerable groups such as, pregnant women, the young and the elderly, from eating lightly cooked or raw shell eggs, specifically whether or not that risk had changed since 2001, when the committee last reviewed salmonella in eggs.
“The committee has found that there has been a major reduction in the risk from Salmonella in UK hens’ eggs since 2001,” said ACMSF expert group chair, Professor John Coia. “This is especially the case for eggs produced under the Lion Code, or equivalent schemes.
“It also recommended that these eggs could be served raw or lightly cooked to both those in good health and those in more vulnerable groups.”
Following the committee’s conclusion, the FSA has agreed to examine its advice, beginning with a consultation which invites views on the recommended advice changes from a range of stakeholders. This will include food and hospitality industries, consumer and enforcement bodies and health care practitioners.
Comments on the proposed change should be submitted to the FSA by Friday September 16, 2016, when the consultation closes.
