Salmonella infections linked to imported eggs have increased, according to new figures from the UK Health Security Agency (UKHSA).
Officials reiterated guidance that babies, young children, pregnant women and older people should consume only thoroughly cooked eggs in restaurants and cafes.
There is no indication that eggs produced in the UK are affected, and risk to the public remains low.
As of 25 August, there have been 259 salmonella cases and one death, the UKHSA said.
Sample dates for these cases range from August last year to August 8 2026.
This marks an increase from 207 cases reported last week, with sample dates spanning from 11 August 2025 to 1 August 2026.
Since beginning its investigation of salmonella enteritidis t5.9411 cases, the UKHSA has also identified two further clusters – t0.24068 and t5.9765.
These are genetically distinct from t5.9411 but are part of a wider family of salmonella enteritidis.
Cases across all three clusters have increased since June and their genetics suggest they may all be linked to imported eggs.
There have been 38 cases and one death linked to the t5.9765 cluster in England, with sample dates ranging from 27 January to 29 July.
Meanwhile, some 177 cases in England are linked to the t0.24068 cluster, with sample dates ranging from 27 May 2025 to 5 August this year.
What are the symptoms of salmonella?
Salmonella generally causes a mild illness, although vulnerable groups with weakened immune systems may experience more severe illness.
Symptoms of food poisoning include:
- feeling sick or being sick
- diarrhoea
- tummy pain
- a high temperature
- feeling generally unwell
The symptoms usually start within a few hours or a few days of eating food that caused the infection.
Hannah Charles, lead epidemiologist at UKHSA, said: “It’s important to emphasise that the overall risk to the general public remains low.
“In England, all salmonella samples from patients presenting to hospitals or primary care undergo whole genome sequencing, which provides a good understanding of the emergence of new outbreaks.
“Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing.
“We will continue to follow up cases and investigate any further common sources if they come to light.
“Salmonella infection typically causes diarrhoea, stomach cramps, vomiting and fever for a short period in most people.
“However, it can lead to more serious illness, including sepsis requiring hospital admission, particularly in those who are more vulnerable to infection.”
Ms Charles said the UKHSA is working with the Food Standards Agency (FSA) and other public health agencies to investigate the salmonella clusters.
Professor Ian Young, chief scientific adviser at the FSA, said: “The exact causes of these outbreaks have not yet been identified, but investigations so far have identified links to imported eggs.
“There is no evidence that UK-produced eggs are affected.”
Prof Young said that babies, young children, pregnant women and older people should only eat runny eggs if they carry the British Lion mark or are produced under the Laid in Britain scheme.
These groups should ensure all eggs are thoroughly cooked if eating in restaurants and cafes, and should avoid dishes containing mousses, fresh mayonnaise or hollandaise sauce.
Prof Young said: “As with any foodborne illness, good hygiene remains your best protection: store and cook food according to the packet instructions, wash your hands thoroughly before handling food and always after handling raw meat, poultry and eggs.”
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