Vulnerable people have been given the go ahead to eat raw and lightly cooked eggs produced under a second system after it was backed by regulators in the United Kingdom.
Hen shell eggs produced under the Laid in Britain assurance scheme were deemed safe to be eaten by infants, children, pregnant women and elderly people, either raw or in foods with lightly cooked eggs such as mousses and fresh mayonnaise.
Food Standards Scotland (FSS) and the Food Standards Agency (FSA) have amended advice on egg consumption by vulnerable consumers.
The Laid In Britain Code of Practice, managed by the United Kingdom Egg Producers Association, was judged to produce eggs that are considered “very low” risk of Salmonella by the FSA and FSS. It is aimed at independent egg producers and retailers who supply regionally and locally.
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