Egg safety for Egg Producers by ybg79195

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									Egg safety for
Egg Producers

•   OzFoodNet, the Australian national surveillance
    system for food borne diseases, has reported an
    increase in the number of egg-related Salmonella
    outbreaks across Australia in 2006 and 2007.
•   In these outbreaks a wide range of foods have been
    identified as the cause, including uncooked foods
    made with raw eggs (desserts, salad dressings, sauces,
    milkshakes) and undercooked eggs.
                      • In response, the Victorian
                          Department of Human Services,
                             Department of Primary
                              Industries and Victorian
                                Farmers Federation have
                                 produced a series of egg
                                 safety brochures for egg
                                  wholesalers, distributors and
                                  retailers, the food service
                                  industry and consumers,
                                  along with this egg safety
                                 reminder for egg producers.
                             • Information contained in the
                           egg safety brochures can be
                         found at: www.health.vic.gov.au,
                        www.dpi.vic.gov.au,
                      www.vff.org.au/eggs.

Legislation
Legislation covering eggs is found under the general provisions
of the Food Act 1984 and the Food Standard Australia and
New Zealand Food Standards Code.
A reminder of best practice in egg
production:
•   Keep feed and water free from contamination.
•   Ensure that litter and nesting materials are changed
    regularly, and that laying areas are cleaned regularly.
•   When collecting eggs ensure that faulty eggs are
    removed.
•   Always store and transport eggs below 20°C, and avoid
    excessive temperature fluctuations.
•   Industry recommends that cool rooms used to store
    eggs are kept between 11°C and 16°C.
•   Eggs can be dry cleaned using a clean dry sanitised
    cloth or other abrasive material.
•   If washing eggs, keep the temperature of the wash
    solution above that of the egg to ensure that
    contaminating matter is not sucked into the eggs –
    dry eggs well before storing them.
•   Candle and grade all eggs carefully, and remove all
    rejected eggs to a separate container.
•   Pack eggs in clean, single
    use trays or packaging,
    and give a best-before
    date of five weeks from
    the date of lay.




For further information on safe egg production refer to the
Code of Practice for Shell Egg Production, Grading, Packing
                     and Distribution at
                     www.aecl.org
             Authorised by the State Government of Victoria,
      50 Lonsdale Street, Melbourne. November 2008. IMMUN0005.

								
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