Runny and raw eggs have been declared safe to eat again, but only if they carry the British Lion mark.<\/p>\n
For nearly 30 years, official advice due to the salmonella egg crisis meant that eating runny or under cooked eggs was not advised – especially people who were considered to be vulnerable, such as pregnant women, babies and young children and the elderly.<\/p>\n
Registered nutritionist Dr Juliet Gray welcomed the news saying: \u201cEggs 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.\u201d<\/p>\n
The Food Standards Agency (FSA) revoked the egg fear yesterday after a year long risk assessment conducted by scientists. The Advisory Committee on the\u00a0Microbiological Safety of Food found that eggs are now safer because of food safety and hygiene measures implemented by the British Lion Code of Practice launched in 1998.<\/p>\n
Chairman of the Food Standards Agency, Heather Hancock said: \u201cIt’s 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’re confident that we can now change our advice to consumers.<\/p>\n
\u201cThe major reduction in the risk of salmonella in Lion eggs is testament to the work carried out by egg producers. The measures they’ve taken, from vaccination of hens through to improving hygiene on farms and better transportation, have dramatically reduced salmonella levels in UK hens.\u201d<\/p>\n