Two current recalls

The  following recall notices are included here with permission from Food Standards Australia New Zealand and the NSW Food Authority.

The first is yet another Listeria recall but only impacts on South Australia.

Meals on Wheels SA Frozen Meals  

Meals on Wheels SA is conducting a recall of all frozen meal products. The products have been sold through Meals on Wheels SA in SA. The best before dates involved are;

There are 52 different meal types on the list for this recall, with potentially thousands of meals involved.

Problem: The recall is due to microbial (Listeria monocytogenes) contamination.

Food safety hazard: Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

Country of origin: Australia

What to do: Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund. For further information please contact:

Meals on Wheels SA 8271 8700

www.mealsonwheelssa.org.au

The second recall is eggs and is in place in all states except Queensland. The following is the current available information from the New South Wales Food Authority.

The NSW Food Authority is urging people to check their kitchens for any eggs that are marked with the identifying stamp AF58-099-035 through to AF58-099-065 because they may be contaminated with Salmonella Enteritidis.

The stamp AF58-099-035 through to AF58-099-065 will be found on the shell of individual eggs, not on the carton.

These eggs are linked to those recalled yesterday. Further information here. Consumers are advised they should not eat the eggs and to dispose of them in the garbage.

Eggs are sold in different ways. These particular eggs were sold in caterers packs, not cartons, mostly direct to cafes and restaurants though some may have been on sold directly to consumers.

All other eggs are safe to eat, provided people exercise the usual caution required for a special care food like eggs such as washing your hands and avoiding raw egg products particularly if you are a vulnerable population such as the immune compromised, under two or over 70 years of age or pregnant.

To minimise food safety risks eggs should be cooked thoroughly, this means they are cooked until whites are completely firm and yolk begins to thicken.

Salmonellosis symptoms include fever, headache, diarrhoea, abdominal pain, nausea and vomiting. Symptoms usually start around six to 72 hours after the contaminated food is eaten and usually last for four to seven days but can continue for much longer.

If you have immediate health concerns contact your medical professional in the first instance.

Further information about how to reduce your food safety risk when consuming eggs can be found at www.foodauthority.nsw.gov.au/eggs