Brussels (Brussels Morning Newspaper) – An outbreak of Salmonella Enteritidis has affected Belgium, causing about 300 infections among people who consumed contaminated eggs produced by a poultry company. The outbreak involving Belgian egg producer Laerco BV is said to have caused egg recalls in nine other European countries and has led to new questions regarding the food safety measures of the poultry industry in the region.
- How many people have been affected and who is at risk?
- Which eggs are contaminated and where were they distributed?
- What do authorities say about the contamination source?
- Why does this outbreak keep recurring in Europe?
- What are the symptoms and how long does illness last?
- How does this compare to previous Salmonella outbreaks?
- What actions have been taken to contain the outbreak?
- What should consumers do to protect themselves?
According to the Federal Agency for the Safety of the Food Chain (FASFC), up to 300 people have been infected with what is considered the biggest outbreak of Salmonella in Belgium in many years. The infection was reported in May 2026 after some dust samples taken from a chicken farm belonging to Laerco were found positive for Salmonella of the same strain of the affected people.
How many people have been affected and who is at risk?
The disease has affected different demographics, with cases being reported for people of ages less than one year old and up to 96 years old. Based on the FASFC reports, the percentage of women among the cases is 45%. On the other hand, the dates of illness onset have been between February 19, 2025, and July 25, 2026, showing that the contamination has lasted for an extended period of time. Symptoms of the sick people have been diarrhea, fever, vomiting, abdominal pains, and dehydration, which are characteristic for Salmonella infection.
Which eggs are contaminated and where were they distributed?
These contaminated eggs are coded 2-BE-1073-01, 2-BE-1073-02, 2-BE-1073-03, and 2-BE-1073-04. Their most recent use-by date is September 4, 2026. It is noted that the Belgian government warned that these eggs need to be consumed within 28 days after their production and it is essential for individuals to check the codes of the producers prior to consumption. The contamination of eggs extended much beyond the borders of Belgium. In fact, the RASFF report was issued when the contaminated eggs were distributed to France, Luxembourg, Czech Republic, Italy, Poland, Portugal, Spain, and the Netherlands.
What do authorities say about the contamination source?
The investigation results have exposed the problem of contamination dissemination within the Laerco BV facility. Contamination started from one particular poultry house, and there were restrictions imposed on that particular unit alone in May 2026. In August 2026, Salmonella was found in another poultry house in the same facility, and the restriction was imposed on the whole facility. Whole Genome Sequencing (WGS) showed the same type of Salmonella in both the environment and patients’ samples, thus proving the epidemiological connection. Consumers were advised by the Federal Agency for the Safety of the Food Chain to check egg producer codes before consuming the eggs and not consume eggs with those specific codes.
Why does this outbreak keep recurring in Europe?
This case is not an isolated one. Over the years, different outbreaks have occurred in Europe associated with the same strain of Salmonella Enteritidis ST11. From 2016 to 2020, another large outbreak involving 18 European countries has occurred, where 1,412 infections were recorded, and there were two deaths.
This outbreak was also linked to the Polish egg production consortium, and it is important to point out that the same production consortium was responsible for the 2026 outbreak in France as well. According to EFSA, “the repeated isolation of Salmonella from eggs produced by the same egg production consortium indicates either persistent contamination or a possible re-introduction upstream the egg production chain.”
What are the symptoms and how long does illness last?
The symptoms of the Salmonella infection normally appear 12-72 hours after consumption of contaminated food; people who are in good health condition recover within 4-7 days. Nonetheless, the intensity of symptoms varies greatly depending on various factors. According to health officials, food that has been contaminated with the Salmonella bacterium often does not have a noticeable smell or taste. Thus, one needs to visit a doctor when he/she has consumed the eggs and feels sick.
How does this compare to previous Salmonella outbreaks?
The extent of the Belgium outbreak is comparable to several recent outbreaks across Europe and North America. An outbreak of the same magnitude in the U.S., in July 2026, involving the consumption of shell eggs, affected 98 people in 17 states and led to the recall of more than 1.5 million dozen eggs from Midwest Poultry Services.
In the United Kingdom, 207 cases of Salmonella were confirmed in August 2026, one fatality, and 38% of those infected admitted to hospitals. In a recent 2025 research paper on 34 European countries between 2015 and 2019, eggs were found to be the biggest cause of Salmonella outbreaks in Europe, contributing to 33% of all outbreaks. Salmonella Enteritidis was the most commonly reported serovar in outbreak situations, and eggs or egg products were found to be the vehicles for infection.
What actions have been taken to contain the outbreak?
The Belgian authorities have adopted a two-step egg recall system, whereby the initial recall was made in May 2026, while a second and more comprehensive recall was made in August 2026 when the contamination had affected more poultry farms. The RASFF notification helped ensure that all the countries receiving the eggs were informed and the eggs could be recalled. Experts in food safety note that the situation shows the need for proper traceability and reaction systems in case of any problem. Health experts in Europe have warned that the long period of contamination between February 2025 and July 2026 is an indication of problems at the production level.
What should consumers do to protect themselves?
Consumers in all the countries involved in the issue should check their egg cartons for the codes below and refrain from consuming the eggs with those codes: 2-BE-1073-01, 2-BE-1073-02, 2-BE-1073-03, and 2-BE-1073-04. Eggs need to be cooked thoroughly in order to decrease the risk of infection by the Salmonella bacteria, as the bacteria die off during the process of heating. Anyone who has consumed the eggs and is feeling ill with symptoms like vomiting, fever, stomach cramps or diarrhea should visit a doctor.
