Egg food poisoning: symptoms and what to do

Bacteria may contaminate eggs or spread from raw egg to hands, utensils, worktops, and ready-to-eat food. Eating egg that is undercooked or keeping prepared dishes at an unsafe temperature can allow germs to survive or multiply.

Symptoms may include nausea, vomiting, diarrhoea, abdominal pain, and fever. The timing and severity vary, and an egg allergy is a different problem: allergy symptoms can begin quickly and may include hives, swelling, or breathing difficulty.

Take frequent small sips of water or an oral rehydration drink. If vomiting occurs, pause briefly and restart with small amounts. Eat simple foods when you feel able, rest, and avoid preparing food for others while you are unwell.

Wash hands with soap and water, clean contaminated surfaces, and keep raw egg separate from cooked food. Cook egg dishes thoroughly and refrigerate leftovers promptly. A clinician can advise whether oral rehydration therapy or IV fluid therapy is needed.

Seek medical advice for blood in stool, severe or persistent abdominal pain, repeated vomiting that prevents drinking, signs of dehydration, high or ongoing fever, or symptoms that are worsening. Get urgent help for confusion, collapse, severe weakness, or breathing problems.

Ask whether testing or treatment is needed, how to replace fluids, which medicines are suitable, and when it is safe to return to work, school, or food preparation.