Raw eggs no longer unsafe for pregnant women, safety committee says

The Advisory Committee on the Microbiological Safety of Food has recommended that pregnant women should no longer be told they cannot eat raw on lightly cooked eggs.

Currently, vulnerable groups are advised against eating ‘raw eggs, eggs with runny yolks or any food that is uncooked or only lightly cooked and contains raw eggs’ due to the risk of food poisoning.

In a report, the committee said there had been a ‘major reduction in the microbiological risk from salmonella in UK hen shell eggs’, meaning lightly cooked or raw eggs could be served to ‘vulnerable’ groups such as the elderly, young and pregnant.

It added the advice to classify certain eggs as ‘very low’ risk only applied to UK hens’ eggs produced under Lion code or equivalent standards. Furthermore, the safety guidelines include proper storage and eating eggs within the best before dates.

In response to the committee’s findings, the Food Standards Agency (FSA) has launched consultation on the issue.

The FSA commented: “The consultation is inviting views on the recommended changes to the FSA's advice from a range of stakeholders, including food and hospitality industries, consumer and enforcement bodies, and health care practitioners.”