Chicken and Eggs Under Scrutiny as Salmonella Outbreak Spreads Across Britain and Europe

Health authorities are investigating an ongoing salmonella outbreak involving 341 confirmed cases across seven European countries, including 207 in the United Kingdom.

The outbreak involves a strain known as Salmonella Enteritidis ST11. Between May 2025 and August 2026, cases were recorded in the UK, the Netherlands, Belgium, Germany, France, Austria and Denmark.

The UK accounts for 61 per cent of confirmed infections, followed by the Netherlands with 106 cases. At least 34 people have been hospitalised and one person in Britain has died. The outbreak is continuing, with further cases expected until its source is identified and brought under control, according to the European Centre for Disease Prevention and Control.

Are chicken products responsible?

Although the outbreak has been widely associated with poultry, its precise source has not yet been confirmed.

Investigations in the Netherlands have pointed towards chicken meat, although officials stress that this finding is based on interviews with only a small number of patients. European investigators consequently regard both eggs and chicken products as possible sources.

In Britain, however, the strongest evidence currently points towards imported eggs used by restaurants, cafés and other catering businesses.

Of 114 UK patients interviewed, 95 reported eating food prepared outside their homes during the week before becoming ill. Five food businesses were visited by two or more unrelated patients, while 11 of the 24 cases linked to these premises involved people who had eaten egg dishes.

Possible cross-contamination was also identified at two establishments. Importantly, the UK Health Security Agency says there is currently no identified connection to eggs or poultry produced in the UK.

Consumers should therefore remain careful without assuming that all chicken or eggs are unsafe.

Reducing the risk at home

The Food Standards Agency recommends following normal food-safety precautions:

Keep raw chicken away from cooked and ready-to-eat foods.

Wash hands thoroughly after handling raw poultry or eggs.

Clean knives, chopping boards and work surfaces carefully.

Do not wash raw chicken, as splashing water can spread bacteria around the kitchen.

Cook poultry completely, following the instructions on the packaging.

Store chilled food below 5°C and observe use-by dates.

The FSA’s cooking guidance recommends ensuring that the centre of food reaches 70°C for two minutes or 75°C for 30 seconds. Chicken should be steaming hot throughout, with no pink meat and clear-running juices.

Young children, pregnant women, older people and those with weakened immune systems should ensure eggs eaten outside the home are thoroughly cooked. Catering establishments may use imported eggs that do not carry the British Lion or Laid in Britain assurance marks.

Salmonella symptoms include diarrhoea, stomach cramps, vomiting and fever. Most people recover within a week, but anyone who cannot retain fluids, develops bloody diarrhoea or shows signs of dehydration should contact NHS 111.

https://www.gov.uk/government/organisations/food-standards-agency

Figures and official advice correct as of 24 August 2026.