New South Wales shoppers are being urged to throw out Glendenning Farm branded eggs following a salmonella outbreak in Sydney.
The NSW Food Authority confirmed on Saturday that it is investigating 23 cases of food poisoning linked to the eggs, which were bought from small independent supermarkets and retailers in metro areas of Sydney.
The company behind the products, Eggz On The Run, has voluntarily recalled its Glendenning Farms 12 “brownshell” eggs from supermarket shelves.
Both carton (dozen) and bulk trays, with best-before dates from September 8 to October 1, have been recalled.
Customers can return the product to the place of purchase for a full cash refund, with or without the receipt.
It is believed the bacteria salmonella enteritidis, which is a type of salmonella, is behind the outbreak.
A person infected with salmonella usually starts to feel ill around six to 72 hours after eating the eggs.
Symptoms include fever, headache, diarrhoea, abdominal pain, nausea and vomiting.
The illness typically lasts four to seven days, and most healthy people will recover without antibiotic treatment.
However, anyone who suspects food poisoning should speak to their health professional.
The chance of infection is higher if the eggs are eaten raw or undercooked, or when not handled properly.
How to reduce the risk of infection
- Throwing out recalled products
- Discarding cracked or dirty eggs
- Keep them refrigerated
- Washing hands and cooking utensils with soap and water after touching raw yoke
- Cooking eggs all the way through, and avoid eating raw or undercooked eggs, for example in salad dressings or Hollandaise sauce.