Egg sales from Green Eggs farm will be restricted until additional cleaning and hygiene measure are in place to improve food safety.

The company supplies a range of restaurants, cafes and other eateries, farmers' markets and a number of supermarkets across the state.

Chief health officer Rosemary Lester said food and drinks containing raw and undercooked eggs, including mayonnaise, aioli, eggnog and tiramisu were associated with salmonella outbreaks in Victoria.

"These foods can be a risk, especially for the elderly and people with lowered immunity, children and pregnant women.

"Green Eggs are marketed in distinctive packaging, and people who have bought the product from their supermarket in recent weeks and still have eggs in their fridge should only use them for cooked dishes and foods.

"Restaurants wishing to prepare raw egg dishes or dressings should source those eggs from another source until such time as we are satisfied that the changes at the farm have been successfully implemented."

Dr Lester recommended that people cook eggs until they are hot all the way through, which kills any bacteria that might be present and ensures they are safe to eat.

"As a general food safety measure, people should check eggs are clean and have no visible cracks before they buy them," she said.

"You should refrigerate your eggs at home, preferably in the original carton so you know the best-before date.

" If you find a dirty or cracked egg, throw it out. 

She said anyone who had have questions or are concerned about their health could call the Department of Health Food Safety hotline on 1300 364 352.