Nov 9, 2026 - Foods
Salmonella in homemade egg products: a cross-border problem!
We consumers tend, due to COVID-19 and the trend toward "do‑it‑yourself", to fiddle around in our own kitchens — a special form of "cocooning" (sociologically: meaning encapsulation within the immediate environment). This is further promoted by various cooking shows in which indispensable kitchen hygiene is flouted by so‑called professionals. Keywords here are: bracelets and bangles, no head coverings, breaches of the cold chain, etc.
Although contamination of eggs and egg products with Salmonella has steadily declined over the past decades, transnational outbreaks are occurring increasingly often. These are frequently caused by contaminated chicken eggs of Eastern European origin.
The European Food Safety Authority (EFSA) reports the occurrence of Salmonella Enteritidis ST11 in homemade French egg products. The eggs came from Poland, where the same genotype had already caused cases of illness in 2016–2020.
Our advice: always test eggs and egg products for Salmonella. Should the need arise, we are happy to additionally offer our validated molecular rapid methods.
Contact us. Our customer advisors will be very happy to assist you.
Sources/Notes:
- European Food Safety Authority (EFSA), Sarno E, Rossi M, Cabral L, Guerra B, Verdonck F, Rizzi V (2026); Technical Report. https://doi.org/10.2903/sp.efsa.2026.EN-10303 Digital Object Identifier (DOI)
- https://www.bav-institut.de/de/news/Ursachenanalyse-bei-Kontaminationen-mit-Listerien-Salmonellen-and-Co
- https://webgate.ec.europa.eu/rasff-window/screen/notification/849562 dated 15 June 2026