Shoppers urged to check eggs for one small detail to avoid risk of salmonella
Eggs are a must-have in the weekly grocery haul, versatile enough for a quick scramble or fry-up to crafting elaborate soufflés, bakes or puddings. However, consumers are being urged to check their eggs for a crucial detail to sidestep the threat of salmonella, particularly if they're keen on consuming them raw or undercooked.
The vital tip is to scout for the red British Lion symbol, which adorns over 90% of eggs retailed in the UK. Egginfo.co.uk highlights that this emblem signifies inclusion in the British Lion scheme, hailed as one of the nation's top food safety initiatives.
Eggs bearing this mark come from hens immunised against salmonella. The entire journey of these eggs, from farmyard to store shelf, adheres to stringent safety protocols as part of the British Lion Code of Practice.
This code guarantees traceability, cleanliness, and security at each phase. Since its inception in 1998, the scheme has seen the sale of more than 200 billion British Lion eggs, and it has "drastically reduced" the incidence of salmonella in UK eggs, reports the Express.
Food Standards Scotland advises that at-risk groups such as little ones, expectant mothers, and the elderly can confidently eat raw or gently cooked hen eggs, provided they bear the British Lion stamp or originate from the Laid in Britain scheme.
The agency's official information states: "People in these groups can eat raw or lightly cooked UK hen eggs or foods containing them as long as the eggs are produced under the Lion Code with a British Lion mark or under the Laid in Britain egg assurance scheme."
These instructions apply to delectable options like mayonnaise, soufflés and tiramisu. Yet, if eggs do not fall within these certified schemes, or if there is any uncertainty, it is recommended that they be fully cooked, particularly for those who are more susceptible.
Food Standards Scotland has also issued caution, advising against consuming eggs beyond their best before date, typically a maximum of 28 days post-laying, due to escalating risk of bacterial contamination.
Beyond this time frame, the chances of bacterial growth climb significantly.
It's crucial to note that the British Lion accreditation applies solely to hen eggs. The guidance specifies that duck, goose, or quail eggs, which are known for higher salmonella risks, should never be eaten raw or lightly cooked and require thorough cooking.
British Lion-branded eggs are widely stocked across key retailers such as Tesco, Asda, Sainsbury's, Morrisons, Aldi, Lidl, and Waitrose.
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