The UK Health Security Agency and Food Standards Agency are investigating three Salmonella Enteritidis clusters. Advice for older adults and people with weakened immune systems on raw or lightly cooked eggs remains in place.
The UK Health Security Agency (UKHSA), alongside the Food Standards Agency (FSA) and other public health partners, is investigating three clusters of Salmonella Enteritidis in the UK. The clusters are labelled t5.9411, t5.9765 and t0.24068. UKHSA says evidence suggests they may be linked to imported eggs.
The update was first published on 27 August 2026 and is revised as new figures are confirmed. UKHSA says the latest information on all three outbreaks in England is published weekly, so the figures below are the position at one date rather than a running total. Cases continue to be associated with eating at a range of food outlets, including small cafés, restaurants and takeaway businesses.
The risk to the general public from Salmonella remains low, according to the update.
The update gives the following confirmed case figures for England:
These figures are up from the position at 7 September 2026, which was 322, 186 and 41 confirmed cases respectively. The first update on 27 August reported 259 confirmed cases in the t5.9411 cluster as of 25 August 2026.
UKHSA says the two additional clusters are genetically distinct from the t5.9411 cluster but are part of the wider family of Salmonella Enteritidis. Case numbers for all three clusters have increased since June 2026. One of the additional clusters was first investigated in 2025 before cases began rising again from June 2026.
UKHSA says most Salmonella infections cause mild symptoms, such as diarrhoea, stomach cramps, vomiting and fever, which usually resolve without treatment. However, the infection can occasionally cause more serious illness, including sepsis requiring hospital admission, particularly in young children, older adults, pregnant women and people with weakened immune systems.
The Lead Epidemiologist at UKHSA said: "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."
In England, all Salmonella samples from patients seen in hospitals or primary care are routinely analysed using whole genome sequencing, which UKHSA says helps it identify and investigate potential outbreaks quickly.
The Chief Scientific Adviser for the Food Standards Agency said the exact causes of the outbreaks have not yet been identified, but investigations so far have identified links to imported eggs. He said: "There is no evidence that UK-produced eggs are affected."
The FSA says its food safety advice remains the same. The update sets out the following points:
On hygiene, the FSA adviser said: "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."
The update points readers to the FSA blog on the recent Salmonella outbreaks, the UKHSA Health Protection Report on the t5.9411 cluster, GOV.UK guidance on safe storage, handling and use of eggs for catering, and a UKHSA blog on Salmonella.
The FSA says 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. People who are severely immunocompromised and require medically supervised diets should follow individual medical advice.
The FSA's Chief Scientific Adviser said there is no evidence that UK-produced eggs are affected. Investigations so far have identified links to imported eggs, though the exact causes have not yet been identified.
The FSA says the safest approach for vulnerable people when eating out is to ensure eggs are thoroughly cooked and to avoid dishes containing raw or lightly cooked egg, such as mousses, fresh mayonnaise or hollandaise sauce.
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