CBHSSJB Public Health Notice – Egg Recall
Health Canada has recalled a brand of eggs sold in Eeyou Istchee by Ben Deshaies. The brand is “les oeufs Richard Eggs” and is commonly available in different packaging formats.
The eggs were recalled November 21 after tests done by the Canadian Food Inspection Agency (CFIA) showed possible salmonella contamination.
Salmonella is a common bacteria that affects the intestinal tract and can cause various symptoms. It can lead to complications for people with chronic health conditions.
The eggs in this recall have a code Q29 printed on the packaging, and are sold in packages of 12 or 18.
Please check to see if you have these recalled products in your home or establishment.
If you have these eggs, please do not use them, and do not eat them. Do not serve them. Put them aside, and wrap them well. They should be thrown out or returned to the store where they were purchased to obtain a refund.
If you have these eggs in your home, wash your hands well after touching, and clean and disinfect the area where the eggs were stored, including inside your fridge.
Food contaminated with salmonella may not look or smell spoiled but it can still make you sick.
Be on the lookout for any symptoms of salmonellosis. Symptoms include nausea, vomiting, diarrhea, abdominal cramps, fever, malaise, fatigue.
If you think you became sick after eating eggs, call your CMC, or the nurse on call at Wiichihiituwin.
There are no confirmed salmonellosis cases in Eeyou Istchee. However, this brand of eggs is commonly sold in our communities, so it is important that everyone check their fridges.
Daycares, schools, Elders Homes and other community services that prepare food have been alerted about this recall.
General food safety reminders
- Eggs and poultry can be a source of food poisoning if handled or prepared improperly.
- Refrigerate your eggs and poultry quickly after purchasing.
- Raw chicken should be stored on bottom shelf of your fridge, and well wrapped.
- Both eggs and poultry need to be cooked properly to eliminate food-borne illness risks.
- Eggs should be cooked until they turn white, and the yolks are firm (this is 74 C degrees).
- Poultry should be cooked until the juices run clear, there is no more blood or pink hue (equivalent to 74 C degrees).