The FSA has today (11 October) changed its advice on eating eggs and has confirmed that British Lion eggs are safe to be eaten runny.
The British Lion is a safety scheme under which, eggs that carry the Lion mark have been produced under the stringent requirements of the British Lion Code of Practice, which ensures the highest standards of food safety.
The new advice follows a year-long assessment by the microbiological safety of food advisory committee.
FSA chairman Heather Hancock paid testament to the hard work Lion has done to reduce the risk of salmonella in eggs.
Scientific evidence
She said: “It is good news that now even vulnerable groups can safely eat UK eggs without needing to hard boil them, so long as they bear the British Lion mark.
“The FSA has thoroughly reviewed the scientific evidence about the safety of these eggs and we are confident that we can now change our advice to consumers.
“The major reduction in the risk of salmonella in Lion eggs is testament to the work carried out by egg producers.
“The measures they have taken, from vaccination of hens through to improving hygiene on farms and better transportation, have dramatically reduced salmonella levels in UK hens.”
Andrew Joret, chairman of the British Egg Industry Council, which runs the British Lion scheme, hailed the news as a “real success story” for the UK egg industry.
Highest standards
He said: “Our producers have maintained the highest standards for two decades to ensure the superior safety of British Lion eggs and we are delighted that the FSA has now confirmed these eggs are safe enough for even vulnerable groups to eat runny or raw.
“We know the previous advice has deterred many women from eating eggs when pregnant, and from giving them to their babies, as well as denying older people the pleasure and nutritional benefits of a ‘dippy egg’ and homemade mousses and mayonnaise.
“The advice is particularly good news for these groups and will also enable care homes to put many traditional egg dishes back on their menus.”
The nutrients in eggs can be particularly important to vulnerable groups, according to registered nutritionist Dr Juliet Gray.
She said: “The new advice is very welcome news. Eggs are highly nutritious, containing many key nutrients including high-quality protein, vitamin D, selenium, iodine, choline and omega 3 fatty acids.
“These nutrients are particularly important for many vulnerable groups, including pregnant women, babies and elderly people and several of them are not found in many other foods.”