Australia: Salmonella outbreak caused by raw eggs
50 cases of food poisoning since the beginning of
December in New South Wales have been attributed to improper use of raw
Salmonella poisoning hit a group of 35 people at a party
after having eaten homemade fried ice-cream with a coating made of raw egg
Another 11 cases of Salmonella were reported at another party where raw egg
was used in Caesar salad dressing and chocolate mousse.
In addition, three children were reported becoming ill after drinking
affected egg nog.
"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," warned George Davey,
director-general of the NSW Food Authority.
"Extra care must be taken if using raw eggs in food that will not be cooked
as bacteria survives in food that is not cooked properly," he said.
Mr Davey advises 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
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