The Food Standards Agency (FSA) has issued a warning about eggs that could be contaminated with Salmonella.
The British Lion eggs were sold in some Sainsbury’s, Aldi and Asda stores in England and Wales in packs of six, 10, 12, and 15.
Affected mixed size, medium, large, and very large free-range eggs can be identified by the batch code 1UK15270 stamped on the eggshell and best before date from Oct. 30 to Nov. 5, 2020.
Illness from eggs
Salmonella has been found in the environment and the eggshell surface might also be contaminated.
A statement from Sainsbury’s said batches were only sold through certain stores in London and the South.
“It has been brought to our attention that Salmonella has been detected on a farm supplying a limited number of batches of Sainsbury’s eggs. This may make some of the eggs…unsafe to consume raw or lightly cooked. Whilst the eggs are safe to consume if cooked thoroughly and handled correctly, customers wishing to return the affected batches to their nearest Sainsbury’s store may do so and will receive a full refund.”
Since mid-June 2020, 23 people have been infected with a strain of Salmonella Enteritidis which is linked to poultry products, primarily table eggs, in the UK.
Since the beginning of this year, there have been 38 cases reported in England and Wales. Public Health England, the FSA, and Animal and Plant Health Agency (APHA) investigated the incident, and the FSA, APHA, and UK egg industry took steps to reduce the risk of salmonellosis to the public.
British Lion eggs
British Lion Brand eggs make up about 90 percent of UK egg production. The British Lion mark means eggs have been laid by hens vaccinated against Salmonella. All eggs with this mark have been produced under the requirements of the British Lion Code of Practice.
Vaccination to prevent Salmonella in healthy animals is only partially protective. Control of infection also depends on the careful administration of the vaccine via drinking water and good farm management to minimize the risk of contamination.
The FSA advised consumers to thoroughly cook the affected eggs so the egg yolks and whites are not eaten runny. This will eliminate Salmonella and avoid the risk of illness.
Consumers should follow good hygiene and handling practices when dealing with eggs and packaging, including:
- storing eggs in the fridge until use
- using eggs by the best before date
- cleaning surfaces and kitchen equipment effectively after use, including the fridge
- washing hands thoroughly after handling of eggs, including packaging and eggshells
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