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.