UK -The Food Standards Agency (FSA) and Food Standards Scotland (FSS) raw, soft-boiled hen eggs or foods containing lightly cooked hen eggs are unlikely to lead to illness in people who are in good health (who are not in a vulnerable group).

Dear Interested Party

 An expert group, set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF), to look at egg safety, found there has been a reduction in the risk from salmonella in UK shell eggs since its last report on this issue 15 years ago.

 The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have reviewed their consumer advice taking into account the independent committee’s conclusions and recommendations. It is proposed that the FSA and FSS will continue to advise that all raw, soft-boiled hen eggs or foods containing lightly cooked hen eggs are unlikely to lead to illness in people who are in good health (who are not in a vulnerable group).

 In addition, we will no longer advise against the consumption of raw and lightly cooked eggs by vulnerable groups provided that they are produced under the Lion code quality assurance scheme.

 The FSA and FSS are also considering the mechanism for UK egg producers which are not currently part of the Lion Code scheme to demonstrate an equivalent level of food safety control. We are therefore also seeking views on this matter from egg producers and assurance bodies as part of this consultation.

 Please send your comments by Friday 16 September 2016 to foodhygiene.policy@foodstandards.gsi.gov.uk.

http://www.food.gov.uk/sites/default/files/acmsf-egg-reportv1.pdf