Put on the toaster for those soldiers, dig out that old mayonnaise recipe. Thirty years after Edwina Currie’s infamous announcement about salmonella in British eggs, the food standards has declared that they are now safe for pregnant women and children to consume raw.
“We had previously advised that vulnerable groups should not consume raw or lightly cooked eggs, because eggs may contain salmonella bacteria, which can cause serious illness,” said Heather Hancock, Chairman of the Food Standards Agency.
