Recall Conso has issued recall notices for several egg references sold in supermarkets and convenience stores. In question, a risk of the presence of salmonella, the bacterium responsible for salmonellosis.
If you recently bought eggs at Leclerc or in a convenience store, check the references of your products. This Monday, June 27, the government website Rappel Conso issued an advisory regarding several egg references. In question, the risk of the presence of salmonella, the agents responsible for salmonellosis.
References sold at Leclerc
The references concerned are for products sold at Leclerc boxes of 10 eggs from the Eco + brand, marketed from June 1 to June 24. “Only products bearing the additional code 01 following the barcodes are affected by the recall”, says the government site.
Boxes of 6, 12 or 20 eggs from the Eggs from our regions brand, also sold by Leclerc, are also affected by the recall. They were released between May 30 and June 24. To clearly identify the batches concerned, you can consult the summary poster which details the numbers to which you must refer on the barcode of the products.
Belle France and Ecoprix also concerned
In addition to Leclerc stores, other brands are affected by recalled egg references due to a risk of salmonella. This is the case of the Belle France brand and Ecoprix brand, sold in Coccinelle stores; Cocci Market; Cool Basket; Rapid’Market and other independent convenience stores.
This concerns boxes of “12 fresh eggs raised on the floor medium or large Belle France”, “6 fresh eggs raised on the floor medium or large Belle France”, “12 fresh eggs dated the day of laying medium Belle France, “6 fresh eggs dated the day of laying big Belle France”, specifies Rappel Conso.
For EcoFrance, the recall concerns 10 medium fresh eggs. For these two brands, the recalled products were marketed between June 3 and June 16.
If you are in possession of an affected box of eggs, you will be reimbursed. Consumers are asked not to consume these eggs as they may carry salmonella. It should be noted that deep cooking of products (boiled eggs, pastries, poultry meat, etc.) at +65°C destroys these bacteria and prevents the consequences of such contamination.
