Latest Update on Salmonella Outbreak: What You Need to Know

The UK Health Security Agency (UKHSA), in collaboration with the Food Standards Agency (FSA) and various public health partners, is actively investigating an outbreak of Salmonella Enteritidis t5.9411 within the United Kingdom. This ongoing inquiry has revealed potential links to imported eggs, with cases primarily associated with dining at small cafés, restaurants, and takeaway establishments.

As of 25 August 2026, the agency has confirmed a total of 259 cases and one fatality connected to this outbreak. The dates of sample collection for these cases span from 11 August 2025 to 8 August 2026. Since the commencement of the investigation into the initial Salmonella Enteritidis cluster, the UKHSA has also identified two additional clusters of cases, labelled t0.24068 and t5.9765. While these clusters are genetically distinct from t5.9411, they belong to the broader family of Salmonella Enteritidis, which has seen a rise in reported cases since June 2026. The number of cases associated with all three clusters has increased since that time, indicating a concerning trend.

Emergence of Additional Clusters

One of the newly identified clusters was first under investigation in 2025, but case numbers began to rise again in June 2026. The genetic similarities among the clusters, along with food sourcing information, suggest that they may all be linked to imported eggs. Consequently, investigations into these outbreaks are being conducted concurrently. As of the same date, there have been 38 confirmed cases and one death associated with the t5.9765 cluster in England, with sample collection dates ranging from 27 January 2026 to 29 July 2026. For the t0.24068 cluster, 177 confirmed cases have been reported, with no fatalities, and sample dates stretching from 27 May 2025 to 5 August 2026.

The UKHSA plans to release updated information regarding all three outbreaks on a weekly basis. Currently, the overall risk posed to the public by Salmonella remains low.

Understanding the Risks and Recommendations

Most individuals infected with Salmonella experience mild symptoms that resolve without medical intervention. However, those with compromised immune systems, such as young children, the elderly, pregnant individuals, and immunocompromised persons, may face more severe health challenges. The FSA advises that vulnerable groups can safely consume raw or lightly cooked hen eggs, or foods containing them, provided the eggs are marked with the British Lion logo or are produced under the Laid in Britain assurance scheme.

Hannah Charles, Lead Epidemiologist at the UKHSA, stated, “We continue to collaborate with the Food Standards Agency and other public health agencies to probe these Salmonella clusters in the UK. It is crucial to stress that the overall risk to the public remains low. In England, all Salmonella samples from patients presenting at hospitals or primary care facilities undergo Whole Genome Sequencing, which helps us track the emergence of new outbreaks.”

Public Health Guidance on Egg Consumption

The investigation thus far indicates a connection to imported eggs; however, it is still ongoing. Salmonella infections typically manifest as diarrhoea, stomach cramps, vomiting, and fever, predominantly lasting a short duration. Nevertheless, they can escalate to more severe illnesses, including sepsis that necessitates hospitalisation, particularly among vulnerable populations.

Professor Ian Young, Chief Scientific Adviser for the FSA, remarked, “We are continuing our close collaboration with the UK Health Security Agency and other partners to investigate these Salmonella Enteritidis outbreaks. While the precise causes have yet to be determined, current investigations show connections to imported eggs. There is no indication that eggs produced in the UK are involved.”

He added that the food safety advice remains unchanged: properly cooked eggs and those handled with care pose no food safety risk. Infants, young children, pregnant women, and older adults should only consume raw or lightly cooked eggs that are either marked with the British Lion logo or assured under the Laid in Britain scheme. This guidance does not extend to those who are severely immunocompromised and must adhere to medically supervised diets.

Best Practices for Food Safety

When dining out or purchasing food containing eggs, it may not always be clear whether the eggs are from sources that meet safety standards. Therefore, for vulnerable individuals, the safest option is to consume eggs that are thoroughly cooked and to avoid dishes that include raw or lightly cooked eggs, such as mousses, fresh mayonnaise, or hollandaise sauce.

As with any foodborne illness, maintaining good hygiene practices is paramount. Individuals should store and prepare food according to packaging instructions, wash their hands thoroughly before handling food, and always after dealing with raw meat, poultry, and eggs.

For further insights on the recent Salmonella outbreaks and advice on how to protect oneself, please consult the FSA’s blog.

Additional Resources

More information regarding the t5.9411 cluster can be found in the published UKHSA Health Protection Report. For guidance on safe egg handling practices, visit the government’s advice on safe storage, handling, and use of eggs for catering. To learn more about Salmonella and preventative measures, refer to the UK Health Security Agency’s blog.