Caterers should take extreme care when using Spanish eggs to avoid giving their customers salmonella enteriditis, warns the Food Standards Agency (FSA).
Spain is the largest exporter of eggs to caterers in England and Wales, but the FSA pinpointed Spanish eggs as the major source of at least 80 salmonella outbreaks that had affected about 6,000 people in the past two years.
Spanish eggs can be recognised by the "ES" stamps they have had to carry since country-of-origin labels came into force in January.