Salmonella outbreak update
UKHSA, alongside the Food Standards Agency and other public health partners, continues to investigate an outbreak of Salmonella in the UK.
The UK Health Security Agency (UKHSA), alongside the Food Standards Agency (FSA) and other public health partners, continues to investigate an outbreak of Salmonella Enteritidis t5.9411 in the UK.
The latest investigations suggest the outbreak may be linked to eggs imported to the UK from abroad, with cases associated with eating out, from small cafés, restaurants and takeaway businesses.
As of 25 August 2026, there have been 259 confirmed cases and one death linked to this cluster. Sample dates for these cases range from 11 August 2025 to 8 August 2026.
Since starting the investigation into the first Salmonella Enteritidis cluster, UKHSA has identified an increase in 2 further clusters of cases (t0.24068 and t5.9765). These 2 additional clusters are genetically distinct to the t5.9411 cluster but are part of the wider family of Salmonella Enteritidis which have seen increased case reporting from June 2026. Case numbers for all 3 clusters have increased since June 2026. One of the additional clusters was first investigated in 2025 before cases began rising again from June 2026. The genetic relatedness of these clusters along with food information suggests that these outbreaks could all be associated with imported eggs and are therefore being investigated in parallel.
As of 25 August 2026, there have been 38 confirmed cases and one death linked to the t5.9765 cluster in England, with sample dates ranging from 27 January 2026 to 29 July 2026.
As of 25 August 2026, there have been 177 confirmed cases linked to the t0.24068 cluster in England, with no deaths reported, and sample dates ranging from 27 May 2025 to 5 August 2026.
The latest information on all 3 outbreaks will be published weekly
The risk to the general public from Salmonella remains low.
Most people who have a Salmonella infection experience mild, self-limiting symptoms, but people with weakened immune systems (very young children, elderly, pregnant women, immunocompromised people) can experience more severe disease.
Based on Food Standards Agency guidance, older adults, pregnant women, young children and people with weakened immune systems, can safely eat raw or lightly cooked hen eggs, or foods containing them, if the eggs carry the British Lion mark or are produced under the Laid in Britain assurance scheme.
Hannah Charles, Lead Epidemiologist at UKHSA, said:
We continue to work with the Food Standards Agency and other public health agencies to investigate these Salmonella clusters in the UK.
It’s important to emphasise that the overall risk to the general public remains low. In England, all Salmonella samples from patients presenting to hospitals or primary care undergo Whole Genome Sequencing, which provides a good understanding of the emergence of new outbreaks.
Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing. We will continue to follow up cases and investigate any further common sources if they come to light.
Salmonella infection typically causes diarrhoea, stomach cramps, vomiting and fever for a short period in most people. However, it can lead to more serious illness, including sepsis requiring hospital admission, particularly in those who are more vulnerable to infection.
Professor Ian Young, Chief Scientific Adviser for the Food Standards Agency said:
We continue to work closely with the UK Health Security Agency and other partners to investigate outbreaks of Salmonella Enteritidis. The exact causes of these outbreaks have not yet been identified, but investigations so far have identified links to imported eggs. There is no evidence that UK-produced eggs are affected.
Our food safety advice remains the same: eggs that are thoroughly cooked and handled hygienically should not present a food safety risk. Infants, young children, pregnant people and older adults should only eat raw or lightly cooked eggs if they carry the British Lion mark or are produced under the Laid in Britain scheme. This advice does not apply to those who are severely immunocompromised and require medically supervised diets, who should continue to follow individual medical advice.
If you’re eating out or buying food that contains eggs, you may not know if these carry the British Lion mark or are Laid in Britain assured. If this is the case, when eating out the safest approach for vulnerable people is to ensure they’re thoroughly cooked and to avoid dishes containing raw or lightly cooked egg, such as mousses, fresh mayonnaise or hollandaise sauce.
As with any foodborne illness, good hygiene remains your best protection: store and cook food according to the packet instructions, wash your hands thoroughly before handling food and always after handling raw meat, poultry and eggs.
Please read the FSA blog on the recent Salmonella outbreaks and tips on how to stay protected
Further information
- Further information on the t5.9411 cluster can be found in the published UKHSA Health Protection Report.
- For more information on safe egg handling practices, visit: Advice on safe storage, handling and use of eggs for catering - GOV.UK
- UKHSA blog on Salmonella - What is Salmonella and what can you do to avoid catching it? – UK Health Security Agency