Departmental (media releases)
22 March 2019
The NSW Food Authority is urging people to check their kitchens for any eggs that are marked with the identifying stamp AF58-099-035 through to AF58-099-065 because they may be contaminated with Salmonella Enteritidis.
The stamp AF58-099-035 through to AF58-099-065 will be found on the shell of individual eggs, not on the carton.
These eggs are linked to those recalled yesterday. Further information here. Consumers are advised they should not eat the eggs and to dispose of them in the garbage.
Eggs are sold in different ways. These particular eggs were sold in caterers packs, not cartons, mostly direct to cafes and restaurants though some may have been on sold directly to consumers.
All other eggs are safe to eat, provided people exercise the usual caution required for a special care food like eggs such as washing your hands and avoiding raw egg products particularly if you are a vulnerable population such as the immune compromised, under two or over 70 years of age or pregnant.
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 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