Most people don't spend more than a few seconds choosing a carton of eggs. Price, size and the best-before date are usually enough to make a decision.
However, according to reporting by the Daily Mirror, based on guidance from the UK Food Standards Agency (FSA) and information from the British Egg Industry Council, one small detail on the shell can reveal whether the eggs meet some of the country's highest food safety standards.
Decades ago, concerns about salmonella meant vulnerable groups, including pregnant women, young children and older adults, were advised to avoid raw or lightly cooked eggs.
Thanks to major improvements in egg production and disease prevention, that advice has changed for eggs produced under specific safety standards.
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Strict production standards
A large majority of eggs sold in the UK are now produced under the British Lion Code of Practice. The scheme requires farmers to vaccinate hens against salmonella, follow strict hygiene rules, carry out regular testing and undergo independent inspections.
Eggs produced under the programme can be identified by a small red British Lion stamp printed directly on the shell. According to the FSA, the risk of salmonella from these eggs is considered extremely low.
More than just a logo
The shell also carries a code that provides information about where and how the egg was produced. It includes:
- The farming method
- The country of origin
- The producer's identification code
- The best-before date
These markings improve traceability and help consumers understand where their food comes from.
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Why it matters
Food safety experts say the British Lion scheme has played a major role in reducing salmonella cases linked to eggs in the UK. Even so, they continue to recommend proper storage, careful handling and using eggs before their best-before date to reduce the risk of foodborne illness.
For shoppers, taking a quick look at the shell before placing eggs in the basket can provide extra reassurance that the product has been produced under rigorous food safety requirements.
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This article is made and published by Mie Hermansen, who may have used AI in the preparation.