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: