They are safe…No, they are unsafe and present a Salmonella risk…Now are they safe again? What is the answer?
As a member of domestic staff whether housekeeper, cook, or carer, if preparing food for your employer, you need to know. The answer is, wait and see.
A new report by a government advisory committee into egg safety has said there has been a major reduction in the risk on eating lightly cooked or raw eggs since the situation was last reviewed in 2001.
The Advisory Committee on the Microbiological Safety of Food (ACMSF) says that the reduced risk is especially the case for eggs produced under the Lion Code, or equivalent schemes.
As a result of this, 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.
HOWEVER….the Food Standards Authority (FSA) is now examining this advice BEFORE reaching a conclusion.
At present, the FSA’s advice to consumers is that eating raw eggs, eggs with runny yolks or any food that is uncooked or only lightly cooked and contains raw eggs, may cause food poisoning and warns vulnerable groups against eating them.
Now we have to wait and see what the Food Standards Agency says after their consultations and review.
In the meantime, the best advice, is, Don’t serve eggs this way.
Better safe than sorry.