Salmonella and Eggs

Recently, Singapore has recalled eggs imported from Lay Hong Bhd Layer Farm Jeram and Linggi Agriculture Sdn Bhd from Malaysia due to the presence of Salmonella Enteritidis (SE).

Egg is a common ingredient in various types of cuisines. As eggs are an essential component of our diet, it is important to exercise caution when it comes to the handling of eggs to prevent contamination by bacteria such as Salmonella.

Salmonella is a type of bacteria and a leading cause of food-borne illnesses worldwide. It is naturally present in the intestines of animals and can be found on food such as raw meat, raw dairy products, poultry and eggs. 

As SE can be destroyed by heat, eggs are safe to consume if they are cooked thoroughly. SE can survive in raw and undercooked eggs and may cause foodborne illness. The symptoms include diarrhoea, abdominal pain, fever, nausea and vomiting. While the infection typically subsides within a week in most people, SE can cause serious infection in vulnerable populations such as the elderly, young children and those with weakened immune systems.

Consumers who have purchased the affected eggs are advised to cook them thoroughly before consumption. Those who have consumed the eggs and are unwell should seek medical attention. 

SE can be present inside the egg, as well as on the egg shell. However, we can reduce the risk of SE infection by ensuring that eggs are cooked thoroughly until the egg white and yolk are solid, and practising proper hygienic practices to prevent cross-contamination with other food.