Whilst most people would immediately say that it is poultry or meat that causes the most food poisoning, in Australia, eggs continue to be the main food source for food poisoning.
Two recent incidents in New South Wales have highlighted the importance of not using raw eggs in foods that will not then be cooked before consumption.
The following is a summary of the two food poisoning incidents from www.health.gov.au
Deep fried ice cream
- S. Typhimurium, three family groups at the same restaurant, 12 of 15 people becoming ill after consuming deep fried ice-cream.
- This restaurant was investigated in March 2012 following an outbreak of the same strain associated with the consumption of a raw egg dessert.
- Another 5 cases from a group of 49 who had eaten at the same restaurant as the outbreak above, but on a separate date. All those who were ill had eaten deep fried ice-cream.
- The outbreak strain was isolated from a sample of uncooked deep fried ice-cream taken from the premises (raw egg batter).
- NSWFA (New South Wales Food Authority) issued a Prohibition Order, prohibiting the use of raw and minimally cooked eggs/egg products.
- S. Typhimurium, 27 cases linked to a single bakery.
- Bakery was also supplied with eggs from the egg farm implicated in the restaurant outbreaks above.
- A NSWFA inspection of the bakery resulted in the outbreak strain being isolated from swabs/samples of re-usable piping bags, machine nozzles and freshly whipped cream.
- The business is now using only disposable piping bags
- No further cases reported.
This article has been written by Rachelle Williams – The Green Food Safety Coach