Experts in Britain have declared that raw eggs are back on the menu for pregnant women in the UK, marking the first time the safety advice has changed in 15 years.
Government food safety chiefs have guaranteed that British Red Lion Approved eggs are free from salmonella, meaning that pregnant women in the United Kingdom can enjoy them in salad dressings, desserts like tiramisu, ice cream, chocolate mousse and homemade mayo.
According to Professor John Coia, Chair of the ACMSF Expert Ad Hoc group on eggs, the committee found that there has been “a major reduction in the risk from Salmonella in UK hens’ eggs since 2001.
“This is especially the case for eggs produced under the Lion Code, or equivalent schemes. It also recommended that these eggs could be served raw or lightly cooked to both those in good health and those in more vulnerable groups.” he said.
In Ireland however, the advice remains the same. According to the HSE, pregnant women should only consume eggs that have been well cooked, avoiding all products that contain egg in its raw form.
Safe food preparation is particularly important during pregnancy as some bacteria and parasites can reach the developing infant, causing severe illness, miscarriage or stillbirth. These include Listeria, Salmonella and Toxoplasmosis.
