Terms of reference, membership and work of the Ad Hoc Group on Eggs
The remit of the group is: -
To assess the current level of microbiological risk to consumers (including vulnerable groups) from raw or lightly cooked shell eggs and their products.
To assess how the risk with respect to Salmonella has changed since the last ACMSF report on this subject in 2001.
The working group will report back regularly to the ACMSF.
All commercially available edible shell eggs and liquid and frozen eggs including those on retail sale and from catering establishments.
Shell eggs and liquid and frozen eggs produced in the UK (those from quality assurance schemes and others)
Shell eggs and liquid and frozen eggs produced in the EU and those imported from third countries.
The working group will prepare an assessment of the current microbiological risk from shell eggs and liquid and frozen eggs and will also indicate whether the risk associated with Salmonella has changed since the ACMSF 2001 report.
The working group will prepare a report on its findings concerning the current level of risk from shell eggs and liquid and frozen eggs and make a recommendation(s) on whether the Agency’s existing guidance on shell eggs remains appropriate. Any other relevant recommendations can be included in this report.
The working group will present its report to the main ACMSF Committee for endorsement.
Prof John Coia (Chair)
Dr Gary Barker
Prof David McDowell
Mr David Nuttall
Mrs Rosie Glazebrook
Prof Tom Humphrey
Mr Rob Davies (Veterinary adviser and Salmonella consultant, AHVLA)
Ms Lesley Larkin (Veterinary adviser, AHVLA)
Mr Chris Lane (PHE)