Tuesday 4 March, 2014
To our dear customers, market operators and our friends,
We are writing about the recent outbreaks of Salmonellosis in Victoria, that the Department of Health has linked to our farm.
We would like to highlight that the issue of ensuring public safety is critical to us. Green Eggs is working with the Department of Health and the Department of Environment and Primary Industries to confirm the source of the Salmonella, as well as implement a range of egg handling, cleaning and hygiene measures at our farm to improve food safety for Victorians.
We have a long history of and are committed to best practice farming. We are 3rd party accredited by the Australian Egg Corporation Ltd's quality assurance program, Egg Corp Assured and are subjected to annual and unannounced audits of our farm operations. We are very passionate and proud about what we do. Right now our primary concern is with our customers and we would like to assure you all that we are doing the right thing in this situation and have always striven to do the right thing by our hens and our customers.
In doing so, we would like to relay to you advice from Victoria's Chief Health Officer, Dr Rosemary Lester, who recommends that people cook eggs until they are hot all the way through, which kills any bacteria that may be present and ensures they are safe to eat. (For more information, see: www.health.vic.gov.au/chiefhealthofficer/alerts/alert-2014-02-foodsafety-warning-raw-eggs.htm
We would like to add that like all perishable foods, eggs need to be handled carefully. Correctly handling and storing eggs and following the simple rules outlined below will maximise the safety, quality and freshness of eggs:
• Always buy eggs that are clean and not cracked.
• Always place and keep eggs in the refrigerator at 5 degrees or less as soon as possible after purchase.
• Keep eggs in their original carton (cartons reduce water loss and protect flavours from other foods being absorbed into the eggs).
• Allow no more than two hours at room temperature for preparation and serving.
• Eggs should be cooked until the white is completely formed and yolk begins to thicken.
• Use pasteurised liquid eggs to make raw egg recipes such as mayonnaise and aioli.
• Always use eggs within the best before as stated on the carton. Always practice good food safety in the kitchen by washing your hands, food contact surfaces and cooking utensils with soap and water before, during and after preparing food.
Being a family run farm we are devastated by this event. Our customers are our number one priority and we sincerely thank you for your ongoing support. If you have any questions please don't hesitate to contact us on 03 5356 2221 or firstname.lastname@example.org
. And please note, there has not been a recall of our eggs.
Shelley and Alan Green