Yesterday we saw details of an outbreak of Salmonella food poisoning caused by the use of raw shell eggs to make home made mayonnaise. Fortunately, only a small number of people appear to have been affected and although all are now recovering, two people were ill enough to be admitted to hospital.

That same day a local family was confirmed as suffering from Salmonella, probably as a result of eating lightly cooked eggs at home.

Whilst eggs are nutritious and a convenient food, some eggs are still infected with low levels of Salmonella bacteria and with 30 million eggs consumed each day, food poisonings associated with egg consumption are still significant nationally.

So what should we do?

General advice is:

• Avoid the consumption of raw eggs – eg home made mayonnaise, home made ice-cream, home made mouses, raw egg added into drinks.

• Store your eggs in your refrigerator at home & keep them away from raw meats

• Always use them within the date indicated on the box

• Never buy or use cracked or broken eggs / or eggs that are not dated.

Chair of Environment & Transportation Policy Team, Councillor John McNicholas said

"Although the risks are low anyone who has suffered Salmonella food poisoning would testify as to how unpleasant and painful it can be. We should all take sensible precautions at home and food businesses should not put the public at risk."