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Food Safety Focus (142nd Issue, May 2018) – Food Incident Highlight

Follow-up on the Salmonella Contamination of US Eggs Incident

The Centre for Food Safety (CFS), through its Food Incident Surveillance System, noted a plant in North Carolina, US was recalling eggs it produced due to Salmonella contamination. The CFS has immediately suspended the import into Hong Kong of the poultry eggs from the plant concerned. Further investigation found certain local importers had imported the affected eggs. The concerned importers conducted a recall according to the CFS' advice and stopped using/selling the products immediately.

Salmonella infection may cause fever and gastrointestinal upset. The infection in vulnerable groups could be more severe. Consumers, particularly the elderly, infants, pregnant women and immuno-compromised people, should avoid eating raw or inadequately cooked eggs and egg products. Salmonella can be killed by thorough cooking. Eggs should be thoroughly cooked until the yolk and white are firm. Choose eggs or egg products treated by pasteurisation to prepare dishes not requiring further heat treatment.

The CFS has contacted the US authorities concerned over the incident. It will continue to follow up on the incident and take appropriate action.