Last week, authorities in Luxembourg recalled an egg white product because of the risk of Salmonella contamination.
One batch of the product—Ovyta egg white—is affected, reports RTL 5Minutes. Manufactured by Belgium-based Lodewijckx Group, the product was sold in 500-gram cartons in Colruyt stores.
A foodborne disease, symptoms of Salmonella infections include nausea, vomiting, diarrhea, abdominal cramps, headache, and fever. Their onset can occur between six and 72 hours after consumption of a contaminated product. Infections can be serious in young children, seniors, and those with a compromised immune system.
Half a million eggs recalled in France
Earlier this month, there was a widespread recall of shell eggs in France. According to 60millions on May 7, there was a risk that the eggs were contaminated with Salmonella bacteria.
Applying to an estimated 535,000 medium-size eggs, the affected batches had “consume by” dates between April 26 and May 14. All had the same batch number.
While the majority of the eggs were supplied by Matines, under the brands Matines, Eco+, Netto, and Top Budget, some were unbranded. They were sold through some large retail chains — Atac, Auchan, Carrefour, Système U, Intermarché or E. Leclerc.
Anyone purchasing eggs with the batch number was urged not to eat them, and to return them to the stores where the products had been purchased.
Investigations revealed that the suspect eggs came from a single farm in Landes, a department in the southwest of France. According to 60millions, the same firm also supplied egg packer, Arrandoy, in the Basque country, which in turn sold some trays of eggs to a local Carrefour store.
Strong demand for eggs during COVID-19 restrictions
As has been reported in other countries hit by the coronavirus (COVID-19) pandemic, sales of eggs in France have been particularly strong in recent weeks.
For the month ending May 4, the country’s egg board reports sales up 44% year-on-year.
In one month, more than 185 million additional eggs were made available to French consumers, according to the board. It commented that the Salmonella-related recall came at a bad time for the French egg sector, which had been working to meet this additional demand despite coronavirus-related restrictions on travel by the work-force and transportation of goods.
In the last week, researchers in Australia reported they have developed a new assay. They say the new method is able accurately to identify and detect several serotypes of Salmonella, a common cause of food poisoning associated with eating raw or undercooked poultry and eggs.
Progress in controlling foodborne diseases — such as Salmonella — appears to be slowing down, according to a recent assessment of the situation in Europe.
