So should anyone really be using raw eggs?
Eggs will be safe for consumption if they are clean, cool and not cracked, even if they are raw. However, even a slight crack that cannot be seen, will allow bacteria to get in and make the raw egg unsafe for human consumption.
These eggs should never be used and consumed raw. They must always be cooked to at least 60C to ensure that all Salmonella and other bacteria have been killed.
Unfortunately there are some recipes that call for raw eggs, including raw egg mayonnaise. It was this product that was the source of the 162 people who became ill (15 were hospitalised) after eating at a restaurant in Canberra recently.
The investigation by the ACT Health has identified that it was the raw eggs in the used in the mayonnaise which were the source of the Salmonella species responsible for this food poisoning outbreak.
If a restaurant or other food business knows that the eggs they have received are cracked, they must ensure that these are cooked before serving. The problem is that a very small crack which is not obvious to the eye may be in an egg, and we would not know.
Therefore, the ACT Chief Health Officer, Dr Paul Kelly has called on all restaurants to not make and sell raw egg products, due to the high and increased risk of food poisoning.
Dr Kelly said to an ACT Legislative Assembly hearing about the recent outbreak; “Whilst most eggs are quite safe every so often there’s one that isn’t. In a busy restaurant whereby this particular mayonnaise was being made in six-litre lots using up to 30 eggs at a time, you start to increase your risk of getting a bad egg. Eventually you are going to get a bad egg and if you serve raw egg products in your restaurant then you’re dicing with death.”
This outbreak is not the only one in recent Australian history that has been due to raw egg mayonnaise with a similar outbreak in Albury – Wodonga a few years ago, so this call by Dr Kelly should echo around the country.
This article was written by Rachelle Williams, The Green Food Safety Coach
- Published in News
New Free Range rules in South Australia could have big implications.
I was a member of the Egg Standard Committee. Over a period of a few years we worked out what the food safety requirements were for producers and processors of eggs in Australia, this is now found in the Food Standards Code as the Primary Production and Processing (PPP) Standard for Eggs and Egg Products (Standard 4.2.5).
I remember during one of the first meetings of the Committee, that there was a lot of discussion about terminology and definitions.
There were several people, including myself, who raised the issue of “free range” and “organic” and how these should appear on the packaging of eggs. However it became clear that these issues were not related to the food safety of the egg and egg products, so were not to be specifically included in the Standard. Also it was stated at the time that there were already clear definitions available and these are the ones that the Standard would refer to, in terms of labelling of egg packaging.
For most people, when they think of Free Range, they probably imagine that the chickens are not held in cages and are allowed to run around and lay eggs wherever they want.
The problem is that there are slightly different definitions and interpretations depending upon where you are and what you do.
Therefore the South Australian government is considering setting a new industry code for what free range eggs are. The public consultation on this new code opened on 17 June 2013.
The SA government has proposed that the new code be drafted to include strict conditions such as:
- A maximum density of 1,500 layer hens per hectare on the outdoor range
- Hens to have unrestricted access to outdoor areas during daylight hours
- Outdoor areas to provide adequate shelter
- A prohibition on induced moulting
John Rau, SA Minister for Business Services and Consumers said “When South Australian shoppers buy their eggs, they should know exactly what they are getting and the environment from which it has come. I have been talking with South Australian egg producers about this issue – some have been frustrated a different standards and definitions of ‘free range’ across the states. I also know that South Australian shoppers have been confused about the way eggs are labelled, particularly the definition of ‘free range’. That confusion should be cleared up.”
Even though this new Code, if mandatory, will settle the ongoing debate about what free range means in South Australia, it could create issues nationally and in other states. The question that will obviously be asked is whether eggs from other states labelled as free range can be sold in South Australia as they will most likely not meet the new code.
It can be seen as being a step back to the times before the introduction of the Food Standards Code, when each state / territory had all their own food laws – and the confusion that existed then.
This article was written by Rachelle Williams, The Green Food Safety Coach
- Published in News
California changes cantaloupe food safety requirements to meet consumer demand.
In the last two years there have been more than 410 people sickened in the USA from contaminated cantaloupes (rockmelons), as well as 36 deaths. In 2011, Listeria made 147 people sick and killed 33, and then in 2012, Salmonella species were responsible for three deaths and 261 illnesses.
Although the cantaloupes responsible were not from California, that state’s trade suffered significantly as a result of the outbreaks.
Therefore to improve public confidence in their produce, from this season all growers in California are going to have to meet a checklist of 156 food safety related points to pass the auditing requirements of the new voluntary National Cantaloupe Guidance program.
The auditing must be done by inspectors from the California Department of Food and Agriculture to provide consumer confidence through consistency and accountability.
Steve Patricio, a California melon producer and chairman of the California Cantaloupe Advisory Board (CCAB) said; “Beginning this year, California cantaloupe farmers and shippers of all sizes will be operating under the only mandatory food safety program that requires government audits of all cantaloupe production activities.”
This is an example of how whole industries and individual businesses can change to address consumer demands. It highlights that food safety is actually a combination of; consumer demands and actions, industry developments, legislative requirements and international trends.
This article was written by Rachelle Williams, The Green Food Safety Coach.
- Published in News
So it is confirmed it is quality of food and staff that customers want.
A recent survey on the Word of Mouth Online (WOMO) website, showed that the 1800 Australians involved, were not as impressed by offers as they are by good service.
The survey included three service industries; food service, personal care and tradespeople, and asked the respondents to rate the factors that would encourage them to use a business again.
The survey showed that having good quality product was the winner with 93 percent of those surveyed considering it the most important factor influencing whether they would buy from a business again.
However it was the 79 percent of respondents that rated “attentive and courteous staff” as the next most important factor that has the industries paying attention. Interestingly, only just over half of the respondents (54 percent) considered that fast service was important. So it is not how fast a person does their job but how well they do it that is the key.
Fiona Adler, founder of WOMO, said; “It’s apparent from these results that the consumer-business relationship is changing,” said. “People now seek a high-quality product or service first, and consider cost a lesser priority. This means businesses should be investing in staff training and using premium materials rather than cheap gimmicks and promotions. Consumers are also more vocal now than ever before, by telling businesses how they feel online. By tapping into this feedback, businesses should be able to create a successful model to build a more loyal customer base.”
So food businesses should be looking at increasing and improving their training, as this is obviously a good long term investment in the business.
This article has been written by Rachelle Williams – The Green Food Safety Coach.
- Published in News
So where does the best coffee come from?
It is now considered a reason for going to a café or restaurant – good coffee. Good coffee starts with good roasting. So who is best coffee roaster in Australia, according to the experts?
The first Australian International Coffee Awards (AICA) in May, recognised that Victoria’s Cartel Coffee Roasters is the Champion Australian Roaster and New Zealand’s Toasted Espresso was named the Champion International Roaster.
The Awards were part of the 2013 Melbourne International Coffee Expo, run by the Royal Agricultural Society of Victoria (RASV).
Four gold, 30 silver and 140 bronze medals were awarded by the panel of 28 judges.There were 603 entries from more than 130 coffee roasters across the world.
Cartel Coffee Roasters did very well by also having the Champion Filter Coffee, for its Cartel Roaster Sumatran Lintong. Belaroma Coffee Roasting Company (NSW) took the award for Champion Espresso and the Champion Milk Based Coffee went to Queensland company The Coffee Roaster Pty Ltd (QLD).
Mark O’Sullivan, RASV CEO, said; “Australia is recognised globally for its outstanding coffee and its reputation as an international coffee capital has been further strengthened with the introduction of the AICA, which has been embraced by the coffee community both in Australia and abroad.”
All entrants were assessed by the judges and given feedback as well as being able to use the AICA’s seal of excellence in their marketing.
This article has been written by Rachelle Williams – The Green Food Safety Coach.
- Published in News
Where is Australia’s top beer?
The Australian International Beer Awards for 2013 were held recently and the Champion Australian Beer was the Alpha Pale Ale from the Matilda bay Brewing Company in Victoria.
The awards have been going for 21 years now and there were record entries this year – more than 1480 beers from 35 countries and at least 230 brewers. There were 42 judges from many countries.
This is the top competition for beers in the Asia Pacific region, so the award of Champion Beer is high recognition. The top international beer was the ‘Oud Beersel Oude Geuze’ by Oud Beersel from Vlaams-Brabant in Belgium.
Brad Rodgers, Chief Judge said; “Stand out classes this year included beers competing for Best Stout, with 49 medals awarded, Best Amber/Dark Ale with 48 medals awarded, Best International Pale Ale with 43 medals awarded, and of course Best Belgium and French Style ale with 55 medals awarded, 11 of these gold. We are also pleased to have another first this year with a gold medal awarded in the Gluten Free Beer Class. This is a great result and a reflection that this beer is of the highest standard and quality in its category.”
The following are the winners of the 2013 Australian International Beer Awards:
2013 Champion Trophies
Barrett Burston Malting Trophy for Champion Australian Beer: ‘Alpha Pale Ale’, Matilda Bay Brewing Company, Victoria, Australia
City of Ballarat Trophy for Champion International Beer: ‘Oud Beersel Oude Geuze’, Oud Beersel, Vlaams-Brabant, Belgium
Graincorp Trophy for Champion Large Australian Brewery: Carlton and United Breweries, Abbortsford, Victoria, Australia
Spiegelau Trophy for Champion Large International Brewery: Die Bayerische Staatsbrauerei Weihenstephan, Bavaria, Germany
FB* Propak Trophy for Champion Medium Australian Brewery: Feral Brewing Company, Western Australia, Australia
Cryermalt Trophy for Champion Medium International Brewery: NØgne Ø, Det Kompromisslose Bryggeri, Grimstand, Norway Brewpack Trophy for Champion Small Australian Brewery: 2 Brothers Brewery, Victoria, Australia
City of Ballarat Trophy for Champion Small International Brewery: Renaissance Brewing Ltd, Marlborough, New Zealand
Gary Sheppard Memorial Trophy for Best New Exhibitor: Schlossbrauerei Au-Hallertau, Au-Hallertau, Germany
This article has been written by Rachelle Williams – The Green Food Safety Coach.
- Published in News
Australian made?
It is well known and researched that Australians would prefer to buy product, especially food and drink, which is made in Australia.
The Australian Made Logo has been very popular and is well recognized across the country because of this preference.
Many people would not realize that according to the Food Standard Code, food that is labelled as ‘Australian made’ does not necessarily mean that it is wholly made here and may in fact only have up to 50% of the product (including packaging) made in this country. The term ‘Product of Australia’ is for any item that contains at least 50% of the product (including packaging) made in this country.
Therefore, the Australian Made Logo can only be used on foods and other products that are wholly made in this country.
The Logo is issued by the Australian made campaign after a review against specific standards.
The campaign has just launched a new website. It already contains at least 10 000 products.
It is expected that the new website will make it much easier to find products and produce that is both Australian Grown and Australian Made. It will also help find locally grown and produced food and other products.
Ian Harrison, the Australian Made Campaign’s Chief Executive, said; “Australian shoppers are looking for local products and they are looking for them online – this website provides a gateway for Australian businesses of all sizes to connect with those shoppers. Consumers can be sure that the products they source via the Australian Made website are grown and manufactured right here in Australia.”
The businesses are listed on the website and then their products are shown. The site is “fully searchable” by names and products.
The website also provides the opportunity for people to join the ‘Australian Made Club’ for free and will have competitions and monthly giveaways.
Here is the new website. www.australianmade.com.au
This article has been written by Rachelle Williams – The Green Food Safety Coach.
- Published in News