The number of salmonella cases linked to imported eggs has risen, according to the UK Health Security Agency (UKHSA).
There have been 259 cases of salmonella and one death as of 25 August, the agency said.
It was an increase from the 207 cases reported last week.
Officials reiterated that babies, young children, pregnant women and older people should eat only thoroughly cooked eggs in restaurants and cafes.
There is no evidence eggs produced in the UK are affected, and the risk to the public remains low.
Hannah Charles, lead epidemiologist at UKHSA, said: "It's important to emphasise that the overall risk to the general public remains low.
"In England, all salmonella samples from patients presenting to hospitals or primary care undergo whole genome sequencing, which provides a good understanding of the emergence of new outbreaks.
"Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing.
"We will continue to follow up cases and investigate any further common sources if they come to light."
She added: "Salmonella infection typically causes diarrhoea, stomach cramps, vomiting and fever for a short period in most people.
"However, it can lead to more serious illness, including sepsis requiring hospital admission, particularly in those who are more vulnerable to infection."
The UKHSA is working with the Food Standards Agency (FSA) and other public health agencies to investigate the salmonella clusters, Ms Charles said.
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Professor Ian Young, chief scientific adviser at the FSA, said: "The exact causes of these outbreaks have not yet been identified, but investigations so far have identified links to imported eggs.
"There is no evidence that UK-produced eggs are affected."
Prof Young said babies, young children, pregnant women and older people should only eat runny eggs if they carry the British Lion mark or are produced under the Laid in Britain scheme.
They should ensure all eggs are thoroughly cooked if eating in restaurants and cafes, he added, and should avoid dishes containing mousses, fresh mayonnaise or hollandaise sauce.
Prof Young said: "As with any foodborne illness, good hygiene remains your best protection: store and cook food according to the packet instructions, wash your hands thoroughly before handling food and always after handling raw meat, poultry and eggs."
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