SINGAPORE: The Singapore Food Agency (SFA) ordered the recall of eggs imported from LCC "Yasensvit" farm in Ukraine after detecting the presence of Salmonella Enteritidis, it said in a media release on Tuesday (Aug 8).
The affected eggs can be identified by the stamp CEUA001 on them, said SFA.
Salmonella Enteritidis may cause foodborne illness if food is consumed raw or undercooked.
SFA directed importers to withhold or recall the affected eggs as a precautionary measure.
All batches of eggs with the farm code CEUA001 are implicated in this recall.
The recall is ongoing.
LCC "Yasensvit" farm is also suspended and will not be allowed to export its eggs to Singapore until the farm has rectified the contamination issue, said SFA.
As Salmonella Enteritidis can be destroyed by heat, the eggs are safe to consume if they are cooked thoroughly.
The bacteria can survive in raw and undercooked eggs and may cause foodborne illness. Symptoms include diarrhoea, abdominal pain, fever, nausea and vomiting.
While the infection typically subsides within a week in most people, Salmonella Enteritidis can cause serious infection in the vulnerable such as the elderly, young children, and those with weakened immune systems.
SFA advise consumers who have purchased the affected eggs to cook them thoroughly before consumption. Those who have consumed the eggs and are unwell should seek medical attention.
"Eggs imported into Singapore must come from accredited sources that meet SFA’s food safety
and animal health standards," it said.
As part of SFA's accreditation criteria and import conditions, farms need to be free from Salmonella Enteritidis. Local egg farms are also required to have good farm management practices and strong biosecurity measures in place to prevent the risk of Salmonella Enteritidis contamination.
These include having a grading system to remove eggs that are soiled or cracked, as well as regularly testing hens for Salmonella Enteritidis to remove eggs from Salmonella Enteritidis-infected flocks from sale.
Salmonella Enteritidis can be present inside the egg and on the eggshell, said SFA.
While one cannot tell if eggs are contaminated just by looking at them, consumers can reduce the risk of Salmonella Enteritidis infection by ensuring they are cooked thoroughly until the egg white is solid.
Consumers should also practice proper hygiene practices to prevent cross-contamination with other food.
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The affected eggs can be identified by the stamp CEUA001 on them, said SFA.
Salmonella Enteritidis may cause foodborne illness if food is consumed raw or undercooked.
SFA directed importers to withhold or recall the affected eggs as a precautionary measure.
All batches of eggs with the farm code CEUA001 are implicated in this recall.
The recall is ongoing.
LCC "Yasensvit" farm is also suspended and will not be allowed to export its eggs to Singapore until the farm has rectified the contamination issue, said SFA.
As Salmonella Enteritidis can be destroyed by heat, the eggs are safe to consume if they are cooked thoroughly.
The bacteria can survive in raw and undercooked eggs and may cause foodborne illness. Symptoms include diarrhoea, abdominal pain, fever, nausea and vomiting.
While the infection typically subsides within a week in most people, Salmonella Enteritidis can cause serious infection in the vulnerable such as the elderly, young children, and those with weakened immune systems.
SFA advise consumers who have purchased the affected eggs to cook them thoroughly before consumption. Those who have consumed the eggs and are unwell should seek medical attention.
Also read:
EGGS IMPORTED MUST MEET FOOD SAFETY STANDARDS
"Eggs imported into Singapore must come from accredited sources that meet SFA’s food safety
and animal health standards," it said.
As part of SFA's accreditation criteria and import conditions, farms need to be free from Salmonella Enteritidis. Local egg farms are also required to have good farm management practices and strong biosecurity measures in place to prevent the risk of Salmonella Enteritidis contamination.
These include having a grading system to remove eggs that are soiled or cracked, as well as regularly testing hens for Salmonella Enteritidis to remove eggs from Salmonella Enteritidis-infected flocks from sale.
Salmonella Enteritidis can be present inside the egg and on the eggshell, said SFA.
While one cannot tell if eggs are contaminated just by looking at them, consumers can reduce the risk of Salmonella Enteritidis infection by ensuring they are cooked thoroughly until the egg white is solid.
Consumers should also practice proper hygiene practices to prevent cross-contamination with other food.
Continue reading...