Overview
- Eggs carrying the British Lion mark are produced under rules that require hen vaccination against salmonella and full traceability of eggs, hens and feed.
- More than 90% of UK eggs now come under the Lion scheme, which has operated since 1998 and is credited with enabling the safe sale of over 200 billion eggs.
- Food Standards Scotland says healthy people can eat raw or lightly cooked UK hen eggs, while young children, pregnant women, older adults and immunocompromised people should do so only if the eggs bear the Lion mark or the Laid in Britain assurance mark.
- Consumers are advised to keep good kitchen hygiene, avoid eggs with damaged shells, and store eggs separately from other foods to reduce the risk of food poisoning.
- Duck, goose and quail eggs carry a higher salmonella risk and should be cooked thoroughly, with the CDC noting symptoms such as diarrhoea, stomach cramps, headache, nausea and vomiting typically starting within six hours to six days.