[ad_1]
KUALA LUMPUR: Malaysian authorities are inspecting one of Lay Hong’s egg farms in Jeram, Selangor, to identify the source of the bacteria Salmonella Enteritidis (SE).
This was after Singapore ordered four importers to remove the eggs from the farm due to the presence of bacteria that could cause foodborne illness if the eggs are eaten raw or undercooked.
READ: Singapore removes eggs from Malaysian farm due to Salmonella bacteria
In a statement on Sunday (March 14), Malaysia’s Department of Veterinary Services (DVS) said it is investigating egg production processes, vaccination records and the farm’s disease surveillance program to try to trace the source of SE contamination.
“Eggs from farm CE008 cannot be sold (locally) as table eggs until the results of the investigation are obtained,” the agency said.
“DVS also carried out inspections and sampling for SE testing on all Lay Hong Bhd-owned farms to ensure that the company’s free-range eggs do not contain SE.”
According to the agency, Lay Hong owns 10 poultry farms, comprising two chick farms and eight layer farms. Only one farm, CE008, exports eggs to Singapore.
“The company agreed to implement corrective measures and monitor more frequently, as well as improve biosecurity controls,” DVS said.
Announcing the recall on Friday, the Singapore Food Agency (SFA) said it has suspended the farm until it rectifies the contamination issue.
“Our priority is the safety of our customers,” said Lay Hong CEO Yap Chor How.
He added that the company’s other farms are not affected and that the farms are “divided into smaller satellite farms and separated from each other” to mitigate any cross contamination.
EGGS ARE SAFE TO CONSUME IF COOKED THOROUGHLY
The affected eggs have the farm code “CES008” stamped on their shells, the SFA said.
“As SE can be destroyed by heat, eggs are safe to consume if cooked well,” he added.
Eggs affected by Salmonella Enteritidis are stamped “CES008” on their shells. (Photo: SFA)
SE can be present inside the egg, as well as in the shell of the egg.
The bacteria can survive in raw, undercooked eggs and can cause foodborne illness. Symptoms include diarrhea, abdominal pain, fever, nausea, and vomiting.
While SE infection generally clears up within a week in most people, it can cause serious infection in vulnerable groups such as the elderly, young children and those with weakened immune systems, the SFA said.
To reduce the risk of infection, consumers should ensure that eggs are well cooked until the white and yolk are solid and practice proper hygiene to avoid cross contamination with other foods.
