What is the issue?
A number of people who have eaten raw egg products sourced from the egg producer, Green Eggs, have developed Salmonellosis. The Department of Health and DEPI are working with Green Eggs to ensure that potential risks are addressed.
Who is at risk?
Individuals who have eaten raw egg products sourced from Green Eggs. The elderly, people with lowered immunity, children and pregnant women are particularly at risk of severe illness.
Do not use eggs sourced from Green Eggs for the preparation of raw or semi-cooked egg products until advised.
Thoroughly cooking eggs renders them safe from contaminants such as salmonella.
When sourcing eggs, only accept or use eggs that are supplied in clean packaging, correctly labelled with details of the supplier, batch number identification and a best-before-date. Only use clean, non-cracked eggs and store eggs correctly.
The following should always be adhered to:
- Use clean, sanitised and separate containers for each raw egg product.
- Thoroughly clean and sanitise between uses.
- Do not top up raw egg products from different batches.
- It is safest to make raw egg products daily, in small batches rather than in large containers.
- Always store raw egg products under refrigeration.
- Store raw egg products for the shortest time possible and dispose of frequently - preferably every 24 hours or less.
- Consider alternatives to raw egg products.
- Ensure all staff read this information and comply with your food safety program.