Published
Eggs are a staple in many households, valued as a versatile source of protein and other essential nutrients.
Following approval by the FSANZ Board, Australian food ministers are now considering Proposal P1060 to update national standards for egg production and processing, designed to ensure eggs continue to be a safe and trusted food choice.
The changes to egg standards aim to further reduce the risk of Salmonella, including Salmonella Enteritidis (SE), in the egg supply.
The updated requirements include:
- environmental monitoring of poultry houses for SE to support early detection on farms
- improved traceability to help quickly identify and manage foodborne illness incidents
- stronger temperature controls during storage and transport to minimise the risk of bacteria growth.
If agreed by food ministers, the new standards will apply to egg producers and processors 18 months after gazettal. We are working with states and territories to support consistent implementation and develop guidance to help businesses adopt the changes with confidence.