Update – 1 February 2019

Following further notifications of salmonellosis, investigation by NSW Health and the NSW Food Authority has now identified that eggs from a second egg producer in the Sydney area are affected by a rare strain of Salmonella.

People are advised to check the stamps on their eggs, and if they do have any eggs stamped BEC or BEC115 to throw them out to avoid any risk of food poisoning. The affected eggs may have been sold in unlabelled cartons, or mixed with other eggs with different stamps, so it is important to check each egg before use. The affected product is distributed in the greater Sydney area.

A total of 99 people have become unwell with the outbreak strain since first reported in May 2018, with almost 30% of these cases notified to Health authorities in the last four weeks.  All but one live in metropolitan Sydney and surrounds, or have travelled to Sydney prior to their illness.​ 

Example of BEC stamp:


7 September 2018

Twenty-eight cases of Salmonella Enteritidis have been linked to contaminated eggs sold in the Sydney metropolitan region.  All cases either live in or have travelled to greater Sydney during the time when they would have been exposed. 

As a result of the joint NSW Health and NSW Food Authority investigation, eggs sold under the brand “Glendenning Farms" have been recalled. 

Consumers are advised to not consume the recalled product but to return it to place of purchase for a full refund. More information on the affected product is available in the NSW Food Authority recall advice

Advice to consumers 

People are advised to check the stamps on their eggs, and if they do have any eggs stamped BEC or BEC115 to discard them as a precaution.

This outbreak is a reminder that people should exercise the usual caution required for a special care food like eggs. To prevent Salmonella infection from eggs, follow these egg safety tips.

If you have consumed the affected eggs and are unwell

It is likely that only a small proportion of people who have consumed the potentially contaminated eggs will become ill. 

People infected with Salmonella commonly develop headache, fever, st​omach cramps, diarrhoea, nausea, and vomiting. Symptoms often start 6-72 hours after infection. Symptoms usually last for 4-7 days, sometimes much longer.​

Most people recover with rest and fluids. Some people may need to visit their doctor for advice, and some people may require hospitalisation. Antibiotics are sometimes recommended in complicated cases.

While you are unwell, it is recommended that you take additional steps to prevent other people developing the infection: 
  • Wash your hands before eating and preparing food and after going to the toilet
  • Avoid preparing food for other people until 48 hours after diarrhoea has resolved
  • Do not attend work while diarrhoea is present. If you work in a food handling role, do not​​​ work until 48 hours have elapsed after symptoms resolve 
  • Children in child care who have ​Salmonella infection should not return until 24 hours after diarrhoea ceases. It is not necessary for them to be excluded if they have a positive stool sample but do not have symptoms.

If you have consumed the affected eggs and are well

There is no need to be tested if you are well. 

If you have consumed consumed eggs stamped BEC, or eggs stamped BEC115 it is advised that you monitor yourself and others who consumed the product for symptoms including fever, st​omach cramps, diarrhoea, nausea, and vomiting. Symptoms may appear between 6 hours and 3 days from eating the product. 

If you are concerned about your own health or your family’s health, see your doctor.
 

Media releases

Further information

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Page Updated: Friday 1 February 2019
Contact page owner: Communicable Diseases