Belgian Salmonella Outbreak From Geel Eggs Sickens 300
At least 300 people in Belgium have fallen ill from Salmonella Enteritidis linked to eggs produced by Laerco BV, a poultry company based in Geel, according to the Federal Agency for the Safety of the Food Chain (FAVV). The outbreak, which has persisted for over a year, has prompted health authorities to urge consumers to check specific egg codes on products purchased before August 10, when a second large-scale recall was issued.
The confirmed figure represents a significant increase from the 236 cases reported in May 2026, as VRT NWS reported. Patients range in age from less than one year to 96 years old, with women accounting for 45 percent of cases. Illness onset dates span from February 19, 2025, to July 25, 2026, indicating the contamination persisted for more than a year before being fully contained.
The Affected Egg Codes
Consumers who purchased eggs before August 10 are being urged to check the stamp codes on their eggs. The affected codes are 2-BE-1073-01, 2-BE-1073-02, 2-BE-1073-03, and 2-BE-1073-04. The FAVV recall notice advises consumers not to consume eggs with these codes and to return them to the point of purchase for a refund.
“We ask people to check the stamp code carefully and not to use eggs if it is one of the codes,” said Hélène Bonte, FAVV spokesperson, in an earlier recall announcement. “You can return the eggs to the store or point of sale.”
Eggs have a shelf life of four weeks after being laid, meaning eggs currently in stores are safe. However, eggs purchased before the August 10 recall may still be in consumers’ homes.
How the Outbreak Unfolded
Salmonella was first detected in May 2026 in a dust sample taken from a chicken coop at the Laerco facility. Whole genome sequencing (WGS) analysis confirmed the bacteria matched the strain found in patients, establishing the epidemiological link. At that time, contamination appeared confined to a single poultry house, and restrictions were applied only to that unit.
However, as Food Safety News reported, the number of cases did not decline as expected. In August, Salmonella was detected in a second poultry house at the same facility, prompting authorities to block the entire operation and issue a comprehensive recall on August 10.
“These are people who have gone to a doctor with symptoms that could indicate food poisoning,” Bonte explained to VRT NWS. “These include fever, abdominal pain, vomiting and diarrhea.” She noted that the official tally is likely an underestimate: “It is always an underestimate. Not everyone becomes seriously ill from salmonella. People with normal health will at most get some flu-like symptoms, won’t always go to the doctor and will recover quickly.”
A Multi-Country Outbreak
According to a Rapid Alert System for Food and Feed (RASFF) notification, the contaminated eggs were distributed to at least eight other European countries: France, Luxembourg, the Czech Republic, Italy, Poland, Portugal, Spain, and the Netherlands. The outbreak is part of a broader European pattern, with the European Centre for Disease Prevention and Control reporting infections in seven countries, totaling 341 confirmed infections between May 2025 and August 2026.
The United Kingdom has been the most affected, with 207 confirmed cases and one death. At least 34 people have been hospitalized, according to the UK Health Security Agency (UKHSA). While the UK outbreak has not been definitively linked to the Belgian one, both involve Salmonella Enteritidis and eggs, and the timing is concurrent. UK investigations point to imported eggs as the suspected vehicle of infection.
Vulnerable Populations at Highest Risk
Salmonella infections can be particularly dangerous for certain groups. “Especially young children, elderly people and pregnant women can become seriously ill from it,” Bonte warned. The bacteria does not affect the appearance, smell, or taste of food, making it difficult for consumers to identify contaminated products.
Symptoms typically appear 12 to 72 hours after consuming contaminated food and include diarrhea, abdominal cramps, and fever. While otherwise healthy adults usually recover within four to seven days, severe cases may require hospitalization.
Previous Outbreaks and Regulatory Context
This is not the first Salmonella outbreak linked to Belgian eggs. In early 2025, 67 cases were traced to eggs from Depo-Ei CV, a different Belgian producer, with the affected code “1-BE-306401.” The recurring nature of these incidents has raised questions about food safety oversight in the poultry industry.
The 2016-2020 European outbreak of Salmonella Enteritidis ST11 affected 18 countries with 1,412 infections and two deaths, linked to a Polish egg production consortium. 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 Consumers Should Do
Authorities advise consumers in all affected countries to check their egg cartons for the four affected codes and refrain from consuming those eggs. Eggs should be thoroughly cooked to kill Salmonella bacteria, and hands should be washed regularly during food preparation, especially after handling raw eggs.
Anyone who has consumed affected eggs and developed symptoms such as vomiting, fever, stomach cramps, or diarrhea should seek medical attention. Doctors can take stool samples for testing, and if Salmonella is found, the DNA is compared with samples from the implicated facility to confirm the link.
The company Laerco BV has declined to comment on the outbreak. As the investigation continues, health authorities across Europe remain on alert for additional cases, warning that the true number of infections is likely higher than officially reported.