At BBQ service, egg-based sauces are part of the food-safety system

An update from the UK Health Security Agency shows that the safety of apparently secondary ingredients can determine the risk profile of a meat dish. British authorities are continuing to investigate several Salmonella Enteritidis case clusters which, based on the information available, have links to imported eggs. No definitive cause has been established, and the official assessment remains that the overall risk to the public is low.

As of 25 August, 259 confirmed cases and one death had been linked to the t5.9411 cluster. Two further genetically distinct clusters were also reported, with 38 and 177 confirmed cases in England. The investigation uses whole-genome sequencing and exposure interviews. Authorities state that there is no evidence that UK-produced eggs are affected.

For butcher shops with tastings, caterers, BBQ operators and restaurants, the lesson is not to avoid every egg-based preparation as a matter of principle. It is to manage risk according to product, customer group and process. Fresh mayonnaise, hollandaise, mousses, glazes and marinades may contain raw or lightly cooked egg. For vulnerable consumers, authorities advise thoroughly cooked eggs or eggs carrying British Lion or Laid in Britain assurance where raw or lightly cooked preparations are served.