Information published by the Food Standards Agency (FSA) sets out the main food safety issues relating to imported egg products.
The risk profile identifies the main hazards associated with shell eggs and egg products imported into the UK. It includes liquid, dry, cooked and preserved egg products.
Through expert judgment and inclusion criteria, 22 hazards were shortlisted. Microbiological hazards include Campylobacter, Listeria monocytogenes and non-typhoidal Salmonella, such as Salmonella Enteritidis and Salmonella Typhimurium.
Chemical hazards included agricultural contaminants (aflatoxins, ochratoxin A, pyrrolizidine alkaloids), biocides (fipronil, chlorate), environmental contaminants (persistent organic pollutants, melamine, metals) and various pesticides, veterinary drugs and feed additives.
Risk factors for microbiological hazards include hygiene and biosecurity deficiencies, age and size of the herd, and environmental conditions. Mitigation measures include eradication and vaccination programs, application of HACCP controls, pest control, sampling and testing, and prevention of cross-contamination. Chemical hazards are related to environmental exposure and substance abuse. Mitigation focuses on environmental controls and monitoring programs.
Importance of the issue
Information helps support the Department for Environment, Food and Rural Affairs (DEFRA) and the FSA in ensuring the safety of imported egg products and guiding market access and audit work.
In the UK and EU, egg traceability and record keeping are mandatory. Eggs must be marked with the producer code for identification and tracing. Grade A eggs are of the highest quality and are sold as shell eggs. Class B eggs are typically used in the production of egg products.
Between 2016 and 2022, Britain imported 458,934 tonnes of shell eggs and egg products. In 2022 they mainly came from the Netherlands, Ireland and Poland. According to data from the UK Health Security Agency (UKHSA), there were 954 outbreak-related confirmed cases of salmonellosis associated with the consumption of eggs or egg products between 2015 and 2019. Egg products were the leading cause of Salmonella outbreaks in Britain from 2015 to 2020.
Hazards can enter the egg during its formation or after it is laid. Pathogens such as Salmonella Enteritidis and chemicals such as mycotoxins, pyrrolizidine alkaloids, environmental pollutants, metals, pesticides and veterinary drugs follow the first route.
After laying, dangers can arise if an egg comes into contact with contaminated surfaces. Examples include Salmonella Typhimurium, Listeria monocytogenes and Campylobacter and biocides used in livestock farming or egg processing.
Hazard list
Most egg products are pasteurized to destroy bacteria, but certain products may undergo milder processes due to heat sensitivity, and shell eggs are not always pasteurized.
Microbiological hazards pose a risk in egg products, with Salmonella Enteritidis being by far the most often involved in warnings and incidents. The main routes of exposure for Campylobacter and Salmonella are through contaminated feed, water or through exposure to environmental sources. Listeria monocytogenes also has the ability to survive in the environment and establish itself in production environments.
No maximum limits have been set for mycotoxins or pyrrolizidine alkaloids in eggs and egg products.
In 2017, fipronil was found in egg products in several countries due to its illegal use as a mite treatment in chickens. Chlorate is a residue of chlorine-based disinfectants. Environmental pollutants include dioxins and dioxin-like substances, PCBs, PFAS, PCNs and melamine.
Metals included are arsenic, cadmium, chromium, copper, mercury, lead and selenium. There are no maximum levels of heavy metals for eggs. Copper and selenium may be present in eggs due to their permitted uses.
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