Eggs can be raw and risky, says FSANZ

Food Standards Australia New Zealand (FSANZ) has issued a media release regarding food safety while handling eggs this Easter.

“Not all eggs consumed during the Easter break will be foil wrapped so many of us will have to lift our egg-handling skills to avoid food poisoning,” the release said. FSANZ estimates about 12,800 of salmonellosis cases each year are egg-related, causing $44 million in costs, with numbers rising each year. Around 20% of Australians take risks in handling eggs and foods containing raw eggs, FSANZ said.

“Unlike some overseas countries, Australia does not have the type of Salmonella that get into the egg as it is formed by the hen,” said Dr Michael Eyles, chairperson of the Food Safety Information Council. “However, there is still a risk that Salmonella on the shell can be transferred to the raw eggs through cracks and poor handling.

“Cracked and dirty eggs have been a key cause of contamination and many cases of illness have also been associated with uncooked or lightly cooked foods containing contaminated raw egg such as sauces and desserts. Following simple tips released by the Food Safety Information Council today will keep you and your family safer,” Dr Eyles concluded.

To reduce the risk of food poisoning, FSANZ recommends:

•  washing eggs before use
•  checking eggs for cracks
•  not using the shell to separate the egg from the yolk
•  not preparing food with uncooked or lightly cooked eggs for vulnerable people such as the elderly, children and pregnant women
•  preparing raw egg or lightly-cooked egg foods just before eating them and refrigerating below 5°C to impede bacteria growth

Reproduced with the kind permission of FSANZ.