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July 2016

August 2, 2016

A report published by the Advisory Committee on the Microbiological Safety of Food (ACMSF) into egg safety has shown a major reduction in the risk from salmonella in UK eggs. Responding to the report the Food Standards Agency (FSA) has launched an eight week consultation reviewing the advice given to consumers on eating lightly cooked or raw eggs. FSA will publish their findings after 16 September. Until then their current advice stands.

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