December 28, 2007

Salmonella outbreak in Australia triggered by raw eggs

New South Wales reported 50 cases of food poisoning since early December found to be caused by the improper use of raw eggs.

Salmonella poisoning hit a group of 35 people after having eaten homemade fried ice-cream with a coating made of raw egg batter.

Another 11 cases of Salmonella were reported where raw egg was used in Caesar salad dressing and chocolate mousse.

Moreover, three children were reported becoming ill after drinking affected egg nog.

George Davey, director-general of the NSW Food Authority, clarified that egg shells contain bacteria, which can transfer easily to the egg yolk and white when broken. When raw egg products are left at room temperature for long periods, the Salmonella bacteria can multiply.

Davey advised Australian consumers to ensure that the shells are not cracked, broken or dirty and always to store them in a refrigerator at 5 degrees celsius or below.