Now the egg producer is forced to cull 160,000 hens, for the second time this year.
Coop, Ica and Axfood had to recall eggs on Monday after salmonella was discovered in the barn where the eggs were laid.
On Tuesday, Lidl also reported that it is recalling salami that may contain the bacteria.
According to the Swedish Food Agency, Salmonella is uncommon in Swedish eggs and Swedish meat.
Typically, up to ten cases of salmonella per animal species (cattle, pig and poultry) are detected each year.
In other countries, however, it is more common for the bacteria to occur in eggs and chicken.
Most Swedes who get salmonella have also contracted the disease abroad.
Usually, approximately 3,000 cases of illness are reported among Swedes per year, according to the Public Health Authority, but during the pandemic years that figure has been clearly lower.
In humans, the bacterium causes stomach cramps with diarrhea, fever and sometimes vomiting.
The bacterium thrives best in the intestines of humans and animals, but can survive in other environments.
This is how you avoid the bacteria
Since salmonella is primarily spread through food that is eaten without being properly heated, there are ways to avoid becoming infected.
The Salmonella bacterium basically dies immediately when heated to 70 degrees and within a few seconds at 65 degrees.
- If you heat the food so that it becomes piping hot, the salmonella has died, says Åsa Rosengren, adviser and microbiologist at the Swedish Food Agency.
Something you should not do, however, is try to wash away the bacteria.
- Then the bacteria risks spreading in the kitchen.
So we recommend not rinsing chicken, for example, says Åsa Rosengren.
Otherwise, good hygiene must be maintained in the kitchen.
Be sure to wash your hands, change cutting boards and utensils, and wipe down surfaces after handling chicken and meat.