Eggs have recently hit the headlines again and many of us may be concerned about food safety issues.

According to the British Egg Industry Council (BEIC), approximately 180 farms, including egg farms, in the Netherlands have had restrictions imposed preventing them from moving eggs, manure and birds from their premises. The farms concerned are believed to have used a product in the poultry house to treat red mite which contained Fipronil, which is banned for use around food-producing animals in the EU.

The Food Standards Agency (FSA) has said that a very small number of eggs have been distributed to the UK from the affected farms; but that investigations to date indicate that any affected products are no longer on shelves.

The FSA says that there is no need for people to change the way they consume or cook eggs, or products containing eggs. Consumers should always look for the British Lion mark on eggs to ensure that they are buying safe British eggs. The British Lion mark on eggs means that they have been laid by hens vaccinated against salmonella and they have been produced to the highest standards of food safety.

A report published last year by the Advisory Committee on the Microbiological Safety of Food (ACMSF) into egg safety has shown a major reduction in the risk from salmonella in UK eggs. This is great news for UK consumers, who clearly love to eat eggs! In fact, the latest figures from the British Egg Information Service and BEIC show that annual egg sales in the UK have topped six billion for the first time since modern records began.

However, food safety continues to be a top priority. The British Egg Information Service and BEIC therefore offer the following expert advice on the safe handling and cooking of eggs:

  • Look for the British Lion mark to guarantee that the eggs have come from hens vaccinated against salmonella
  • Make sure that there is a best before date on the egg – this is not a legal requirement, but all British Lion eggs are date-stamped
  • Keep eggs in their original boxes when storing – this ensures any odours from surrounding foods are shut out
  • If you take eggs out of their box, make sure you store and use them in date order
  • Store eggs at a constant temperature below 20°C – this maintains freshness and quality. At home, the fridge is the best place to keep them
  • Store away from strong smelling food – egg shells are porous; and store away from raw meat
  • Wash your hands before and after handling eggs
  • Never use dirty, cracked, or broken eggs; and finally, do not re-use left-over egg dishes.

The information contained in this article has been created for marketing purposes and is not official guidance and should not be used as a substitute for official food safety, health & safety nor fire safety advice.

Food Alert take no responsibility if the information in the article is used to form part of a safety management system or used to form part of any legal or regulatory compliance for your business. For official guidance and to engage with Food Alert services please do call our team on 020 7244 1900 or email




Food Safety


Food Alert