The UK Advisory Committee on the Microbiological Safety of Food has issued further advice regarding the consumption of eggs during pregnancy in a report which negates longstanding guidelines on the matter.
The recently issued advice states that pregnant women can eat lightly cooked or even raw eggs, but only if they display the British Lion stamp.
Commenting on the findings, a spokeswoman for the Food State Authority explained: "The committee has acknowledged that there has been a major reduction in the risk from salmonella in UK eggs since 2001. This is especially the case for eggs produced under the lion brand scheme or equivalent schemes."
Thirty years on from a salmonella crisis, the committee have released a report which indicates that those in vulnerable groups, such as expectant mothers or elderly people, are safe to consume lion-brand eggs on account of improvements in hygiene and storage facilities - both of which have resulted in "a major reduction in the microbiological risk from salmonella” in British hen eggs.
While the Food Standards Agency has been advised to change its official advice on these eggs, the same cannot be said for imported eggs, eggs which do not display the lion mark and eggs produced by birds other than hens.
According to the report: "The ‘very low’ risk level means that eggs produced under the lion code, or produced under demonstrably equivalent comprehensive schemes, can be served raw or lightly cooked to all groups in society, including those that are more vulnerable to infection, in both domestic and commercial settings, including care homes and hospitals."
While reflecting on the recommendations contained within the ACMSF report, the Food Safety Authority have asserted they will not hasten the speed at which they adjust their guidelines on the matter.
According to a spokeswoman for the Food Safety Authority, the organisation have decided to wait for the results of a 12-week consultation on the committee's report before making any changes to their long-standing advice.
