The risk of Salmonella Enteritidis from eggs in New Zealand remains low despite an outbreak, according to the country’s food safety agency.
The original risk profile for Salmonella in and on chicken eggs in New Zealand was published in 2004, with updates in 2011 and 2016. Human illness attributed to New Zealand-grown poultry from Salmonella Enteritidis was not considered. The 2023 update looked at any potential change in the risk of salmonellosis from eggs produced in New Zealand following an outbreak.
New Zealand Food Safety said that while the risk associated with Salmonella Enteritidis is no longer negligible, it is still low. The risk from other Salmonella serotypes also remains low.
FoodWorld 