STV NewsAdvice has been issued to pregnant women and children on eggs following an outbreak of salmonella.
Six Scots are among hundreds affected by a nationwide outbreak believed to be linked to imported eggs.
The UK Health Security Agency (UKHSA) launched an investigation into the outbreak on May 26 of this year after a spike in salmonella cases “caused by a single strain”.
Salmonella symptoms include stomach cramps, diarrhoea, vomiting or fever, which can be very harmful to vulnerable groups including pregnant women and children.
STV News contacted Food Standards Scotland seeking advice for those at most at risk if they have salmonella.
A spokesperson said: “Infants, young children, pregnant people and older adults should only eat runny or raw eggs if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme.
“This advice does not apply to those who are severely immunocompromised and require medically supervised diets.
“We continue to advise people who are handling eggs, eggshells or egg packaging to always wash their hands thoroughly with warm water and soap and dry them properly afterwards.”
Authorities investigating the outbreak say British eggs are unaffected, so the advice is to look for eggs from the UK.
The spokesperson said: “We are working closely with the Food Standards Agency, the UK Health Security Agency and other partners to investigate an outbreak of Salmonella Enteritidis.
“The exact cause has not yet been identified, however, investigations so far have identified links to eggs imported from outside the UK, mainly used by food service and catering establishments such as restaurants or cafes, as a potential source.”
Food Standards Scotland says to avoid salmonella you should ensure any eggs are thoroughly cooked.
They also list some products to avoid, including soft-boiled or poached eggs, fresh mayonnaise, mousses, souffles and Hollandaise sauce.
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