By Ayomide Otitoju
International health authorities have warned the public against consuming undercooked or runny eggs, particularly when eating at restaurants and other food outlets, following a Salmonella outbreak linked to contaminated eggs.
The UK Food Standards Agency (FSA) and public health authorities declared a national outbreak after hundreds of people reportedly fell ill and one death was recorded.
Investigations have linked the outbreak primarily to imported eggs used by commercial food businesses, including restaurants, bakeries and other eateries.
Although the reported outbreak is centred in the UK, health experts say the food safety concerns are relevant globally, including in Nigeria, where raw and undercooked egg products are consumed in homes, restaurants, fast-food outlets and street food businesses.
Salmonella is a group of bacteria commonly found in the intestinal tracts of poultry, cattle and other animals. People can become infected by consuming contaminated or undercooked poultry, eggs, unpasteurised dairy products and other contaminated foods.
The infection can cause gastroenteritis, with symptoms including diarrhoea, fever, stomach cramps and vomiting. While many healthy people recover without serious complications, Salmonella infection can result in severe illness, hospitalisation and potentially life-threatening dehydration.
People with weakened immune systems and other vulnerable groups face a greater risk of serious complications.
Public health experts have therefore urged consumers and food businesses to take precautions when handling and preparing eggs and poultry.
In Nigeria, the warning is particularly relevant to food outlets and homes where half-boiled eggs, raw egg mixtures and other lightly cooked preparations are served.
Street food businesses, including local food spots and fast-food outlets, as well as commercial bakeries producing foods such as custards, soufflés and meringue-based products, are encouraged to ensure eggs are properly handled and adequately cooked.
The Nigeria Centre for Disease Control and Prevention (NCDC) has also emphasised the importance of safe food handling practices in preventing foodborne diseases.
Consumers are advised to maintain good hygiene, prevent cross-contamination and ensure poultry and egg products are thoroughly cooked before consumption, particularly when preparing food for children, older people and individuals with weakened immune systems.
The health warning underscores the importance of proper food safety practices in homes, restaurants and street food businesses to reduce the risk of Salmonella and other foodborne infections.
