Salmonella cases on the rise

WITH the fallout from contaminated frozen berries still on many locals’ minds, public health officials are warning residents to take extra care with foods that contain raw or undercooked eggs after a recent spike in reported salmonella cases in Queensland.
As at 17 February 2015, there have been 1256 cases of salmonella notified in the Sunshine State in the year to date which is 2.6 times more than the average year to date number of cases in the last five years.
The number of notified salmonella cases for the Darling Downs Public Health Unit region is slightly lower at 1.9 times more than the average year to date figures.
Darling Downs Public Health Unit director Dr Penny Hutchinson said examples of food that used raw or undercooked eggs or egg products included mayonnaise, aioli, custard, cheesecake, eggnog, deep fried ice-cream and mousse.
“Salmonella is the most commonly reported bacterial cause in food borne illnesses related to eggs,“ she said.
“Symptoms of salmonella food poisoning include headache, fever, stomach cramps, diarrhoea, nausea and vomiting which can last days or weeks.“
Dr Hutchinson said anyone could be affected by salmonella, but certain people are at greater risk of severe illness including older adults, pregnant women, young children and people with weakened immune systems.
“Eating raw eggs, eggs with runny yolks or food that contains raw or undercooked egg can cause food poisoning, especially in anyone who is in an ‘at-risk’ group,“ she said.
“If you or someone you are preparing food for is in one of these ‘at- risk’ categories, it is recommended that you avoid the use of raw or undercooked eggs, or use safer alternatives such as pasteurised eggs.“
Other tips to ensure egg safety include storing your eggs or egg products in the fridge and never leaving them out of the fridge for more than two hours in total.
“Hands should be washed and dried before and after handling eggs but don’t wash the eggs themselves as the egg shells may become more porous, making it easier for any bacteria from dirt or feathers on the shell to get inside the egg,“ Dr Hutchinson said.
“Store eggs in their original carton so you can keep track of their ‘best before’ date and ensure your utensils, equipment and other food contact surfaces such as benches are appropriately cleaned and sanitised after handling eggs and egg products.“