Food

Eggs sold in Woolworths and other major stores recalled over salmonella fears

Mar 21, 2019

A popular brand of eggs is being recalled. Source: Getty.

Eggs are being recalled in major stores across Australia amid fears they could be contaminated with salmonella, the food standards agency has confirmed.

Popular brand Bridgewater Poultry were forced to pull a number of products from shelves in Woolworths and independent stores in the ACT, New South Wales, Victoria, Tasmania, as well as Coles in Victoria and South Australia.

They have urged any customers who may have bought and consumed the eggs – and are worried for their health – to seek medical attention immediately.

The eggs affected include Woolworths 12 Cage Free Eggs 700g (barcode 9300633636982), Victorian Fresh Barn Laid Eggs 600g, Victorian Fresh Barn Laid Eggs 700g, Victorian Fresh Barn Laid Eggs 800g and Loddon Valley Barn Laid 600g (in Victoria and South Australia only).

⚠️ Food recall ⚠️ Bridgewater Poultry is recalling various barn laid eggs and cage free eggs in ACT, NSW, Vic., Tas., and SA. The recall is due to potential Salmonella Enteriditis contamination https://t.co/XoaQSF8D1a #FoodRecallAu #FSANZ #FoodRecall #SalmonellaSE pic.twitter.com/NYVDl3a8C9

— FoodStandardsAusNZ (@FSANZnews) March 20, 2019

Of those, the ones believed to be affected have best before dates of March 19, 20, 23, 27, 30 and April 3, 6, 10, 14, 17, 20, 24, 27, 29.

Food Standards Australia New Zealand (FSANZ) said in a statement: “Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.”

Those that have been exposed to salmonella usually start to see symptoms around six to 72 hours after the contaminated food has been eaten and usually last for four to seven days but can continue for much longer. These symptoms include fever, headache, diarrhoea, abdominal pain, nausea and vomiting.

If you have immediate health concerns contact your medical professional in the first instance.

“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,” NSW Food Authority CEO Dr Lisa Szabo warned last month.