Following an outbreak of Salmonella in England, caterers in Scotland are being asked to review their egg suppliers and to ensure they are handling eggs safely when preparing foods.
Over 240 cases of Salmonella enteritidis PT14b have been recorded with strong circumstantial evidence that eggs, used in catering establishments, which have been supplied by Bayern Ei GmbH & Co are involved. The eggs bear the following codes: Approval code DE-092136 Egg Stamp No. 3-DE-0920411 and Approval code DE-092134 Egg Stamp No. 3-DE-092043.
The Food Standards Agency (FSA) and Public Health England are currently investigating this outbreak. The FSA does not believe that eggs from this company are on sale in shops and supermarkets. Advice to caterers is to check stock and if they find any eggs with the above codes then stop using them immediately and contact Environmental Health for advice on safe disposal. Further advice from the Food Standards Agency to Caterers on the Safe Handling of Eggs is available on this link
http://www.food.gov.uk/news-updates/news/2014/aug/eggs
Caterers are asked to ensure they :-
• Use pasteurised egg for raw or lightly cooked products
• Don’t use damaged or dirty eggs
• Keep “pooled” egg in the fridge and only remove small amounts when needed
• Use all “pooled” liquid egg on the same day and do not continue topping up with new eggs
• Keep eggs away from ready to eat foods and ensure you observe good personal hygiene practices during and after handling
• Serve egg dishes immediately or cool them quickly and keep refrigerated away from any risk of contamination
• Clean surfaces, dishes and utensils thoroughly and regularly, using a two stage wash and disinfection procedure in compliance with your Cooksafe documentation
For further information or advice please do not hesitate to contact the Council on 030 33 33 3000 and ask for the Environmental Health Team.
