Eggs have been identified as the cause of a major food poisoning outbreak in an ACT restaurant. The incident has prompted renewed warnings for restaurant operators to take extra care when using uncooked fresh eggs in dishes and be aware of the risks they can pose if not handled correctly.
A type of bacterium, Salmonella, can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or lightly cooked, the bacterium can cause illness.
How do I know if I have a Salmonella infection?
A person infected with Salmonella usually has a fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.
Who is most at risk for getting a Salmonella infection?
The elderly, infants, and those with impaired immune systems may have a more severe illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
For more information on the correct handling of eggs click on this link NSW Food Authority
CFT QLD provides food handler and food safety supervisor training that covers cross contamination and personal hygiene. Check out our online, by correspondence or group onsite training. Give us a call on 1300 665 633.