Eggs were recalled at the end of last week. The affected federal states are now known.
The Danish company Danaeg started recalling three types of their free-range eggs late last week. Eight best-before dates were affected because of the risk of salmonella. At their press release the company indicated that the egg recall affects eggs that were marketed in northern Germany.
Parts of Germany eggs were marketed and sold
The online portal “produktrueckruf.de” breaks this general designation down to the federal states of
- Mecklenburg-Western Pomerania
- Lower Saxony
Danaeg neither confirmed this, nor denied the message on Merkur.de request. Nevertheless, other parts of the country could still be counted, the area of the North German Plain finally spreads beyond the borders of the federal states mentioned.
Egg recall from Danaeg: Rewe and Edeka affected
Danaeg also stated that the eggs with the number “DK011131” were available in “North German Rewe supermarkets” and at Edeka Nord.
Anyone who eats the affected eggs and runs the risk of salmonella must expect diarrhea, abdominal pain and vomiting. In the case of immunocompromised people and the elderly, more severe, even life-threatening diseases can be caused.
Egg recall: The following products are affected
- DANÆG Great Freedom 6 pieces “(EAN 5701105522668)
- DANÆG Free 10 pcs. With EAN 5701105526154
- DANÆG Galina free range eggs 6 pcs. With EAN 5701105526925
The eggs are with the best before date (MDH) 11/01/2021, 11/03/2021, 11/05/2021, 11/08/2021, 11/10/2021, 11/11/2021, 11/12/2021. or 15.11.2021 and the print number 1DK081131. Where exactly the eggs were sold in northern Germany was not disclosed.
7 myths and facts about eggs and salmonella
Myth: Dirt on egg shells is organic and shows the eggs are natural
Fact: Dirt may be organic but it’s definitely not good for you. Dirt, chicken poo and feathers sometimes contain harmful bacteria, including Salmonella. Discard dirty eggs.
Myth: Eggs stored on the benchtop make better cakes
Fact: Refrigerating eggs not only keeps them fresh but also minimises the risk of Salmonella growing. If desired, air eggs for several hours immediately before making a cake.
Myth: Bad eggs always smell bad
Fact: Eggs can smell and taste fine and still have Salmonella. Also, bacteria on the shell can get into ready-to eat food. Discard cracked or dirty eggs. Keep hands, utensils and surfaces clean and dry. If an egg smells bad don’t use it.
Myth: Serve a raw egg to someone who is sick for extra protein and minerals
Fact: Never give a raw egg food to someone who is seriously ill. Salmonella poisoning is more dangerous for people who are seriously ill, children younger than 2 years, pregnant women and people over 65. Cook eggs until whites are completely firm and yolk begins to thicken.
Myth: Wash eggs to remove the dirt
Fact: Egg shell becomes more porous when wet, making it easier for bacteria to get inside the egg. Discard dirty eggs. Never wash them.
Myth: Raw eggs are the same risk as cooked eggs
Fact: Uncooked food that contains raw egg, such as hollandaise sauce, egg mayonnaise, custard and so on, are a higher risk of food poisoning than thoroughly cooked foods. Cooking kills most bugs like Salmonella. Never serve raw egg to children younger than 2 years, pregnant women, people over 65 or with serious illness.
Myth: Raw eggs have better protein
Fact: Drinking raw eggs in milkshakes or on their own is a higher risk way of consuming eggs. There is no evidence to suggest that cooking reduces protein content. In fact if you get food poisoning you’ll be far less healthy than if your eggs had been cooked. Cook foods with egg until hot all the way through.