The NSW Food Authority says these eggs could be contaminated with salmonella. 

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NSW Food Authority CEO Dr Lisa Szabo said the agency has isolated the particular batch of eggs. 

"All other eggs are safe to eat, provided people exercise the usual caution required for a special care food like eggs such as washing your hands and avoiding raw egg products particularly if you are a vulnerable population such as the immune compromised, under two or over 70 years of age or pregnant," Dr Szabo said.

"It is important to know that not all eggs are impacted but if you have any stamped with BEC or BEC115 we recommend as a precaution that you discard them.”

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Dr Szabo said the number of salmonella cases rise during the warmer months.

“This is an opportune time to remind people to practice good hygiene generally when preparing food and to always keep their hands, surfaces and utensils clean and dry before and after handling eggs."

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Salmonellosis symptoms include fever, headache, diarrhoea, abdominal pain, nausea and vomiting.

Dr Szabo said symptoms usually start around six to 72 hours after the contaminated food is eaten and usually last for four to seven days, but can continue for much longer.

A total of 412 cases of salmonella infection have been reported this month.

“It has mostly affected children under five years.”