8-8-2023 (SINGAPORE) The Singapore Food Agency (SFA) has taken immediate action by ordering a recall of eggs imported from a farm in Ukraine after the detection of Salmonella Enteritidis contamination. The recall was prompted by concerns over public health and safety.
The affected eggs can be identified by the stamp CEUA001 on their packaging. SFA has urged consumers to check their eggs for this farm code and to refrain from consuming them if they are found to be affected. The Ukrainian farm responsible for the contaminated eggs, LCC Yasensvit, has been suspended from exporting eggs to Singapore until the contamination issue is rectified.
Salmonella Enteritidis is a bacterium that can cause foodborne illness if consumed in its raw or undercooked state. However, SFA has reassured the public that eggs can be safely consumed if cooked thoroughly, as heat can destroy the bacteria. As a precautionary measure, importers have been directed to withhold or recall the affected eggs.
Symptoms of Salmonella infection include diarrhea, abdominal pain, fever, nausea, and vomiting. While most cases subside within a week, individuals with weakened immune systems, young children, and the elderly may face more severe consequences if infected. SFA has advised consumers who have purchased the affected eggs to ensure they are thoroughly cooked before consumption. Anyone who has consumed the eggs and experiences any illness should seek medical attention promptly.
In response to inquiries, DFI Retail Group, the operator of Cold Storage and Giant supermarkets, confirmed that the affected eggs were not stocked in their stores. CNA has reached out to FairPrice and Sheng Siong, two other prominent supermarket chains, for further information regarding the sale of these eggs.
Salmonella contamination in eggs can occur through two primary methods. The first is through fecal contamination, as Salmonella is commonly found in the intestines and feces of chickens. The bacteria can enter the egg through pores on the shell or when the shell is cracked. The second method of contamination is specific to a particular type of Salmonella known as Salmonella Enteritidis (SE). In hens infected with SE, the bacteria can be present in their ovaries, contaminating the eggs before the shells are even formed. Infected hens may not exhibit any signs of sickness, but their eggs can cause foodborne illnesses if not handled or cooked properly.
To reduce the risk of food poisoning, SFA advises consumers to purchase eggs from approved businesses and ensure that the shells are clean, free from fecal contamination, and not cracked. Thorough cooking until both the yolks and whites are firm is recommended. For dishes that require raw or lightly cooked eggs, considering the use of pasteurized eggs is advisable. It is also essential to consume eggs or dishes containing eggs as soon as possible after cooking and to refrigerate them promptly to prevent bacterial growth. Proper hand hygiene before and after handling eggs, as well as using separate crockery and utensils for raw eggs and cooked food, can further minimize the risk of cross-contamination.
Singapore imports approximately 70% of its eggs from 18 countries and regions. The decision to import eggs from Ukraine was made in 2019 as part of the government’s efforts to diversify the country’s food sources and meet local demand. SFA has emphasized that both imported and local eggs are subject to rigorous inspection and testing. Accredited farms must meet SFA’s food safety and animal health standards, including being free from Salmonella Enteritidis. Local egg farms are required to implement good farm management practices and stringent biosecurity measures to prevent the risk of Salmonella Enteritidis contamination. These measures include regular testing of hens and the implementation of a grading system to remove soiled or cracked eggs and eggs from infected flocks.
