Departmental (media releases)
16 April 2019
The NSW Food Authority advises that the following eggs are being voluntarily recalled by ‘Steve’s Farm Fresh Eggs’ because they may be contaminated with Salmonella Enteritidis (SE):
- Fresh Eggs From My Farm 12 Free Range Eggs 700g
- Fresh Eggs From My Farm Cage Eggs 700g
The Use By date on the cartons is 6-5-2019.
The eggs were sold through butchers and independent stores primarily in western Sydney.
Consumers are advised they should not eat the eggs and to dispose of them in the garbage or return them to the place of purchase for a full refund. Proof of purchase is not required for recalled products.
CEO of the NSW Food Authority Dr Lisa Szabo said consumers may be aware of a higher number of SE related egg recalls in recent weeks due to the cluster of interconnected egg farms across the state.
“This is one of a number of recent recalls that are related to the detection of this particular organism”, Dr Szabo said.
“SE is a particular strain of Salmonella that we haven’t seen linked to NSW eggs before.
“We are working with the NSW Department of Primary Industries (DPI) to actively target it through increased surveillance and testing, in cooperation with the egg industry.
“To date we have identified seven affected premises in NSW.
“Salmonella can be spread from property to property through the movement of produce, equipment, feed, rodents, people and vehicles.
As part of its response NSW DPI has increased surveillance and monitoring at poultry farms and where necessary has issued biosecurity directions to individual properties, including the quarantine of premises to stop movement of eggs into the marketplace.
“All other eggs are safe to eat, provided people exercise the usual safe food handling precautions for eggs and other special care foods.
“Consumers can rest assured NSW has strong systems in place at all points along the food supply chain, from paddock to plate, to help reduce the risk of Salmonella from eggs,” Dr Szabo said
“The recall of foods, in the event there is a food safety risk, is a normal and routine part of a business’ food safety system.”
Salmonella Enteritidis (SE) is a bacterial disease of poultry, and consumption of infected eggs can present a high-risk of causing foodborne illness - which can be particularly severe for people who are elderly (over the age of 70), young children, and those with a weakened immune system.
NSW Health advises that since mid-2018 there have been 166 human, locally acquired SE cases in NSW.
To minimise food safety risks eggs should be cooked thoroughly, this means they are cooked until whites are completely firm and yolk begins to thicken.
Salmonellosis symptoms include fever, headache, diarrhoea, abdominal pain, nausea and vomiting. Symptoms usually start around six to 72 hours after the contaminated food is eaten and usually last for four to seven days but can continue for much longer.
If you have immediate health concerns you should contact your medical professional in the first instance.
Further information about how to reduce your food safety risk when consuming eggs can be found at www.foodauthority.nsw.gov.au/eggs