Are raw eggs safe or not?

Whilst new evidence suggests that raw eggs are safe for pregnant women, the Royal College of Midwives maintain previous recommendations to avoid them.

The Advisory Committee on Microbiological Safety of Food has noted a major reduction in the risk of Salmonella in UK eggs since 2001. This reduction is particularly seen in eggs produced following the Lion code, or similar.  As a result of this new information, they have recommended that raw or lightly cooked eggs are okay to be eaten by those in good health as well as vulnerable groups, which includes pregnant women.

Despite this, the RCM is maintaining their previous advice, amid concerns of confusion in the media.  Louise Silverton states: ‘While this latest evidence says that the risks are greatly reduced, the Food Standards Agency (FSA) continues to recommend that vulnerable groups, including pregnant women, do not eat raw or lightly cooked eggs, or any food that is uncooked or only lightly cooked and contains raw eggs.  The RCM will continue to support this position…We await the conclusion of the FSA’s consultation and would call for the analysis of the consultation to be done swiftly, to provide clarity and clear guidance for women and other groups about this issue.”

For more on this see RCM article here