A survey of environmental health professionals in the United Kingdom has revealed concern about the use of imported eggs.
Research included 110 responses from Chartered Institute of Environmental Health (CIEH) members.
It found 80 percent believe imported egg products pose a greater food safety risk than UK eggs.
The British Egg Industry Council (BEIC) recently called for operators to exercise caution when sourcing imported eggs for use in commercial settings and professional kitchens.
In total, 86 percent of respondentswarned that serving unsafe eggs could result in fines, reputational damage, or even business closure.
Nearly 80 percent supported restrictions on the use of imported eggs in commercial kitchens.
Findings follow reports that large quantities of eggs are entering the market, from countries including the Netherlands, Poland and Ukraine.
Sweden currently has a Salmonella Enteritidis outbreak caused by contaminated eggs. Earlier this year an outbreak was reported in Austria and an increase in Salmonella infections in the Netherlands has been linked to the egg laying hen sector. In 2025, France and Belgium have also recorded Salmonella outbreaks involving eggs.
Call to use British eggs
“This research sends a clear message – food safety professionals do not trust imported eggs,” said Nick Allen, chief executive of the British Egg Industry Council. “With risks for businesses ranging from Salmonella to serious legal consequences, British Lion eggs are a must for all kitchens.”
More than 90 percent of UK eggs are produced to standards in the British Lion Code of Practice. All eggs that carry the British Lion mark meet the requirements in the code of practice. The code contains strict food safety controls and covers nearly 1,000 auditable points from Salmonella vaccination to traceability of hens, eggs and feed.
In 2017, the Food Standards Agency (FSA) said that Lion eggs are safe to be consumed runny, or even raw, by vulnerable groups.
According to the survey, 82 of participants said imported eggs do not meet the same safety and hygiene standards as British Lion eggs and 71 percent said serving runny imported eggs could expose restaurants to legal risks.
Sterling Crew, a food safety expert, said: “Eggs are a staple for most caterers, but not all eggs are created equal when it comes to food safety. The risks associated with using imported eggs are always high, but the frequency of serious outbreaks across Europe, and the quality of eggs we’re seeing imported at the moment, means the risk is even higher at present. I would very strongly advise caterers to rely on the food safety assurances offered by British Lion eggs.”
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