Spike in food poisoning prompts warning
Health authorities have issued a warning following a spate of salmonella cases across NSW.
There have been 750 notifications of salmonellosis in NSW between 1 December to 2 February, due to both rising temperatures and poor food safety.
Products containing undercooked eggs and improper separation of foods during food preparation are the most common source of outbreaks of salmonellosis in NSW, with 6 per cent of the 750 recent cases linked to an ongoing investigation into an outbreak strain found in eggs.
“It is also much safer to use commercially pasteurised eggs rather than raw eggs in ready-to-eat products such as desserts and drinks,” NSW Food Authority CEO Dr Lisa Szabo said. “Businesses in NSW must comply with strict requirements around the use of raw eggs in foods.
“Retailers should remember that food laws in NSW prohibit the sale of eggs with dirty or cracked shells, which increase the risk of contamination, and should reject any eggs that are not intact.
“While preparing and handling food, keep benches and utensils clean and dry and do not allow cross contamination of raw and cooked products.”
NSW Health is also continuing to investigate a small number of outbreaks of salmonellosis illness, some of which have been linked to restaurants using raw egg products.
Sheridan Randall, 15th February 2019
