Salmonella fears prompts plea to dump contaminated NSW eggs
The NSW Food Authority is urging people to check the eggs in their kitchen for a "BEC" or "BEC115" stamp on the shell as they may be contaminated with salmonella.
NSW Food Authority CEO Dr Lisa Szabo said eggs with the stamp should be thrown away.
"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," Dr Szabo said.
"We typically see a rise in Salmonella during the warmer summer months, so this is an opportune time to remind people to practice good hygiene generally when preparing food and to always keep their hands, surfaces and utensils clean and dry before and after handling eggs."
It is understood the eggs were sold in catering packs, rather than at retail outlets, but it is possible the eggs were redistributed into peoples' kitchens.
In January, the NSW Food Authority placed a Prohibition Order on the business that produced the eggs while the possible Salmonella contamination was being investigated.
"While it is likely that most affected eggs are no longer in the supply chain, it is possible that people may have purchased them earlier and still have some at home in the fridge or pantry," Dr Szabo said.
There have been 412 cases of Salmonella infection this year, NSW Health data shows.
Salmonella 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.