9. September 2026

Salmonella and eggs: what should care services check now?

The UK Health Security Agency (UKHSA), Food Standards Agency (FSA) and other public-health partners are investigating three clusters of Salmonella Enteritidis that may be linked to imported eggs.

As of 1 September 2026, the three clusters accounted for 528 confirmed cases and two deaths in England. The overall risk to the general public remains low, and there is currently no evidence that UK-produced eggs are affected.

That reassurance should not become complacency in adult social care. Older adults and people with weakened immune systems can develop more severe illness, including bloodstream infection and sepsis. Care services should use the current alert as a prompt to check purchasing, catering, infection-control and escalation arrangements.

WHAT SHOULD CARE-HOME KITCHENS CHECK?

1. CHECK THE SOURCE AND KEEP TRACEABILITY

Review the eggs and egg products currently in use. Catering teams should be able to identify:

• the supplier and country of origin
• the batch, date and assurance information
• which meals, desserts and sauces contain egg
• whether the original packaging and invoices can be retrieved if an investigation or recall occurs

Do not assume that eggs supplied through a familiar wholesaler are necessarily UK-produced. If information is unclear, ask the supplier and record the response.

2. APPLY THE CORRECT ADVICE FOR VULNERABLE PEOPLE

Older adults, pregnant people and young children should only eat raw or lightly cooked hen eggs, or foods containing them, when the eggs carry the British Lion mark or are produced under the Laid in Britain assurance scheme.

If the assurance status cannot be confirmed, the safer option for vulnerable people is to cook the eggs thoroughly and avoid foods containing raw or lightly cooked egg. Examples include fresh mayonnaise, mousse, tiramisu, hollandaise sauce and undercooked egg dishes.

People who are severely immunocompromised and following a medically supervised diet should continue to follow their individual clinical advice.

3. RECHECK THE FOUR Cs

Use the outbreak as an opportunity to audit:

• Cleaning — effective handwashing, clean utensils and properly cleaned food-contact surfaces
• Chilling — correct refrigeration and storage in line with packaging instructions
• Cooking — eggs and egg-containing dishes cooked thoroughly when assurance cannot be confirmed
• Cross-contamination — raw egg, shells, hands and equipment kept away from ready-to-eat food

Check that staff understand the controls rather than simply signing that they have read a policy.

IF A RESIDENT OR CLIENT MAY HAVE SALMONELLA

Typical symptoms include diarrhoea, stomach cramps, vomiting and fever. They commonly begin 12 to 72 hours after infection and usually last four to seven days. The last meal eaten may not be the cause.

Treat diarrhoea and vomiting as potentially infectious until advised otherwise. Staff should:

• report the symptoms promptly to the senior person or manager
• seek advice from the person’s GP, community clinician or NHS 111 as appropriate
• follow the service’s infection-prevention and outbreak procedure
• use gloves and an apron when exposure to faeces, vomit or contaminated items is possible
• wash hands thoroughly with soap and water before and after care
• clean and disinfect contaminated equipment and environmental surfaces according to local policy
• manage soiled laundry and waste as potentially infectious
• minimise unnecessary sharing of equipment, towels and personal items
• record the onset, frequency and nature of symptoms

SUPPORT HYDRATION AND WATCH FOR DETERIORATION

Diarrhoea and vomiting can cause dehydration quickly, particularly in frail older people or anyone with kidney, heart or other long-term conditions.

Offer frequent small amounts of fluid when the person can drink safely and this is consistent with their care plan. Use the prescribed fluid consistency if they have dysphagia. Record intake, urine output, vomiting and diarrhoea where indicated.

Monitor the person’s condition and observations within staff competence and local policy. RESTORE2 or RESTORE2mini can support recognition and escalation, but a score must never delay urgent action.

Call NHS 111 or seek urgent clinical advice when the person:

• cannot keep fluids down
• has signs of dehydration that are not improving
• has bloody diarrhoea
• has diarrhoea that is not beginning to reduce after three days
• is becoming increasingly frail, confused or unwell

Call 999 for serious deterioration such as breathing difficulty, marked confusion, collapse, blue, grey, pale or blotchy skin, vomiting blood, or sudden severe abdominal pain.

If a clinician requests a stool sample, follow the supplied instructions carefully. Record and communicate all clinical advice using a structured handover such as SBARD.

WHEN COULD THIS BE AN OUTBREAK?

Two or more residents or staff with similar diarrhoea or vomiting symptoms may indicate an outbreak. Contact the local infection-prevention service or UKHSA Health Protection Team promptly and follow their advice. Keep an accurate list of affected residents and staff, symptoms, onset dates, samples and outcomes.

IF A MEMBER OF STAFF THINKS THEY HAVE SALMONELLA

Care staff and food handlers must not come to work with diarrhoea or vomiting. They should:

• inform their manager immediately
• stay away from the workplace and avoid preparing food for other people
• rest and drink plenty of clear fluids, using small sips if feeling sick
• contact NHS 111 or their GP if symptoms are severe, prolonged or meet the warning criteria above
• provide a stool sample if requested
• cooperate with Environmental Health or public-health enquiries if contacted

Staff should not return until at least 48 hours after the last episode of diarrhoea or vomiting. They must remain off for longer if instructed by Environmental Health, the Health Protection Team, Occupational Health or another responsible professional.

After returning, meticulous hand hygiene remains essential because bacteria may still be passed in faeces after symptoms have stopped.

THE PRACTICAL MESSAGE

The current investigation does not mean that care services should stop serving eggs. It does mean they should know where their eggs came from, use the correct controls for vulnerable people, recognise illness early and ensure symptomatic staff stay away from work.

Safe Skills Training provides practical, care-focused training in infection prevention, food safety awareness, clinical observations and escalation. To discuss training for your team, visit www.safeskillstraining.com.