Egg recall due to possible Salmonella

Filed under Agriculture, Health & Sport, News ~ by Press on  10 May 2019

The NSW Food Authority advises that the following eggs are being voluntarily recalled by Port Stephens Eggs because they may be contaminated with Salmonella Enteritidis (SE)

  • Port Stephens Eggs Country Fresh Eggs Just Free to Range Eggs, 700g, cardboard box

  • Port Stephens Eggs 12 Free Range Eggs Jumbo, 800g, cardboard box

For eggs sold in cartons up to and including Best Before 8 June 2019 or you may identify the individual eggs through the stamp NSW 219.

The eggs were sold directly by a very small producer from his farm gate in Anna Bay in the Port Stephens area and at local butchers, independent supermarkets and retailers around Port Stephens, NSW.

Consumers who may have purchased the eggs 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 months due to a cluster of interconnected egg farms across the state.

This recall is related to the detection of this particular organism”, Dr Szabo said.

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.”

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:

Eggs are a healthy, nutritious part of many Australians’ diet. Like all perishable food they need careful handling to keep them safe.

Keep eggs cold
  • keep eggs in the fridge after purchase
  • keep eggs in their carton
  • don’t eat food meant to be stored in the fridge if left out for more than 2 hours
Keep it clean
  • always use clean eggs, free from dirt and cracks
  • keep hands, surfaces and utensils clean and dry before and after handling eggs
  • separate whites from yolks using an egg separator
Eggs need care
  • don’t serve foods containing raw eggs to children under 2 years, pregnant women, people older than 70 years and people with low or compromised immune systems
  • consume eggs within the recommended date on the carton 
  • to minimise risk, cook eggs until the white is completely firm and yolk begins to thicken


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