Raw egg butter used at three Adelaide bakeries is to blame for a salmonella outbreak that hospitalised 19 people, SA Health has revealed.
A total of 51 people have fallen ill since the outbreak started.
Raw egg products can be risky if not appropriately handled. The bakeries were advised to stop using raw egg butter, which is similar to mayonnaise.
SA Health’s Dr Fay Jenkins advised “Many food poisoning outbreaks have been associated with foods containing raw or partially-cooked eggs, such as aioli, mayonnaise, hollandaise or tartare sauce and mousse,”
“The external shell of eggs may contain harmful bacteria such as salmonella, and while eggs may not necessarily look or smell ‘off’, they may be contaminated.
“It’s important to check that eggs are clean and not cracked or dirty — and those that are should be thrown out.
“Preparation surfaces and utensils should be thoroughly washed, sanitised and dried after handling eggs, and remember to think of raw eggs like raw meat, and wash your hands thoroughly after handling them.”
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