Dr Xand van Tulleken said people could make a key mistake as UK hit with killer salmonella outbreak
BBC Morning Live, Dr Xand van Tulleken said people need to consider how they store their eggs(Image: BBC)
A BBC expert has explained the ‘thing you should worry about’ with UK kitchen egg storage after Salmonella outbreak. Cases of salmonella linked to imported eggs have risen, according to new figures from the UK Health Security Agency (UKHSA).
Officials reiterated that babies, young children, pregnant women and older people should only eat thoroughly cooked eggs in restaurants and cafes. There is no evidence that eggs produced in the UK are affected and the risk to the public remains low.
As of August 25, there have been 259 cases of salmonella and one death, the UKHSA said. Appearing on BBC Morning Live, Dr Xand van Tulleken said people need to consider how they store their eggs – but added one thing they should not do is wash them.
On the subject of whether people should store eggs in the fridge, he said: “From the Food Standards Agency, the advice is that the fridge is good. That’s their gold standard. But it is fine to store your eggs outside the fridge provided it’s in a place that is a steady temperature below 20°.
“Now this summer, my eggs are just out in the kitchen and it’s well over 20° for a lot of the summer and the temperature is fluctuating as well. So you’re fine in the fridge, you’re fine outside the fridge, but you want to cool the kitchen.”
People need to be aware of a potentially dangerous situation in fridges which can allow bacteria to grow, Dr van Tulleken said: “So here, let me give you the thing that you should actually worry about. It’s condensation. So, the reason they say keep them in the fridge at a steady temperature, so you’re trying to avoid temperature fluctuations and condensation because condensation, moisture on the outside of the egg allows bacteria into the egg.
“And so, if you’re getting your eggs in and out of the fridge all the time, you’re getting a lot of condensation, that could be a problem. And so having them in a cool kitchen is fine, but you’ll get a longer life from the egg if you keep it in the fridge. But you’re not mad if you’re keeping your eggs outside the fridge, but on a on a warm summer, you might be better in the fridge in the box.”
He added that people should not wash them: “You don’t want to wash your eggs for the same reason. You don’t want to get your eggs covered in moisture. Your eggs are fine. Don’t wash them. Just crack them.”
Anyone eating in a restaurant should ask one question: “The other thing is I think if you’re eating out at the moment, you can either ask them and say, ‘Have you checked for the British lion? Can I check that your eggs are not imported?’ If you’re not feeling up for that conversation with the waiter, it would be fine to also avoid soufflé, mousse, hollandaise, and mayonnaise.
“The steak with the raw egg on it. Any of those things, soft-boiled eggs, poached eggs, all those things would, if you’re worried, particularly if you’re vulnerable, I think that would be reasonable at the moment. But if you if the kitchen uses UK eggs, you’re fine.”
