Liquid Egg Whites Recalled Due to Food Poisoning Risk

The Food Standards Agency has recalled bottles of liquid egg whites this week. The recall is due to the pasteurised product being linked to seven cases of food poisoning, namely Salmonella. Salmonella is an infection that can cause all sorts of problems such as fever, abdominal pains, vomiting and diarrhoea. The Food Standards Agency is now seeking the origin of the eggs that were used in the product.

Reducing the Risks of Food Poisoning

When dealing with any kind of food production it is important to be aware of the risks. Food poisoning can be lethal and therefore steps must be taken to reduce the chances of contamination. In this case the produce was sold through the Myprotein and Nutri Centre online store and their stores on the high street. Liquid egg whites are frequently used by bakers in their cooking and also by bodybuilders.

Liquid egg whites have previously been linked to an outbreak of food poisoning in the UK. Back in 2007 there were 70 people affected. If anyone has the product with a February 2013 expiry date they have been told to dispose of it to help reduce the spread of the infection.

Take Food Safety Training

Food hygiene courses are necessary for any food manufacturers. The contents of the course can help to eliminate the risks of contamination in the production and storage processes. If you handle food it is essential that your employer sends you for appropriate training or provides the training in house.

There are several food safety courses that are available and various levels of awards, many of which cover contamination control such as the Level 3 Supervising Food Safety. This course can be completed within just 2 - 3 days.

If you haven't received food safety training you should approach your employer and ask about the possibility of training. If you are an employer it is possible to enrol your staff on the courses by booking online or speaking to one of advisors on 0808 1966 830.

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