There is a suspicion of the presence of Salmonella in certain chicken eggs.

(Live) – There is a suspicion of the presence of Salmonella in eggs originating from certain hens.

The Ministry of Health informed Hai Pa News Corporation:

The Ministry of Health and the Ministry of Agriculture wish to emphasize to the public the use of fresh eggs in order to maintain their health. Following sampling of chickens carried out by the veterinary services at the Ministry of Agriculture, it was found that there is a suspicion of the presence of Salmonella in eggs originating from certain chickens.

The eggs were marketed by the "Lesser" company and bear the following information:

• Code: 6027 or 1737
• Last date for marketing: All dates up to and including 5.4.25
• Best before date (in the refrigerator): All dates up to and including 5.5.25

The company apologizes for the inconvenience caused to consumers and emphasizes that this announcement does not affect its other products. For more information, please contact Lesser's customer service: 1700-555991.

The Ministry of Health and the Ministry of Agriculture remind and emphasize that in this case and in general, on the eggshells and inside, there may be disease-causing bacteria whose development depends on the temperature, time, and conditions of egg storage, and therefore, extra caution must be taken:

• Do not use fresh eggs or foods containing eggs unless they have been fully cooked, meaning in boiling water for at least 10 minutes or fried until the yolk and white have coagulated.
• Contact between cooked and uncooked eggs should be avoided.
• Make sure to wash your hands thoroughly (with soap and water) before and after handling or packaging eggs, and also thoroughly clean the utensils that came into contact with the raw eggs to prevent the transfer of bacteria.
• As a general rule, eggs should not be washed unless the cooking operation is performed immediately after washing them.

The most effective treatment for destroying bacteria in eggs is thorough cooking.