Egg stamping introduced in Australia today

NSW Minister for Primary Industries, Katrina Hodgkinson, is reminding food retailers and consumers that from today, eggs produced in NSW must be stamped with a unique identifying mark to allow them to be traced back to the farm of origin.

ei_auMs Hodgkinson said this protection is part of a new national standard for eggs that will help reduce the impact of a food poisoning outbreak through improved traceability.

“I commend the egg industry, which has widely met this requirement and come on board well before today’s deadline,” Ms Hodgkinson said.

“Producers see the value in not only protecting their customers; they also recognise the benefit of improved traceability to the industry.

“Egg stamping will mean that the source of an outbreak will be more easily traced and contained.”

Ms Hodgkinson said while eggs are a healthy and nutritious food, like all food there is an element of risk.

“Eggs are a leading source of Salmonella – between 2010 and 2014 in NSW there were 40 food poisoning outbreaks associated with eggs, affected more than 700 people, with many requiring hospitalisation,” Ms Hodgkinson said.

“This is part of the role the NSW Food Authority plays to ensure food safety along each step of the food chain, from paddock to plate.”

Ms Hodgkinson said in order to reduce the impact upon smaller operators, the NSW Liberals & Nationals Government has provided free stamps to small businesses producing less than 1000 eggs a day.

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A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time