Food poisoning: eggs cause one in 5 outbreaks
14 May 2010
Eggs appear to be responsible for nearly one in 5 outbreaks of food-borne illness in Australia.
Data from Food Standards Australia New Zealand reveals the problems posed by eggs appear to be growing, with 20 outbreaks involving 289 people in 2008, compared to just 8 outbreaks in 2004-05 (Food Surveillance News, Autumn 2010).
OzFoodNet surveillance shows that desserts containing raw egg, such as mousse or tiramisu, hospitalised 10 people and made another 88 sick. Other egg-related outbreaks were linked to hollandaise sauce, aioli and lightly cooked eggs.
Restaurants account for most food-borne disease (43 per cent), with private residences and commercial caterers the next most common (12 per cent each), and aged care facilities (7 per cent) causing more illness than takeaway outlets (6 per cent).
Last Reviewed: 14 May 2010
- 1. Food Standards Australia New Zealand. Foodborne disease outbreaks, Australia, 2008, OzFoodNet. Food Surveillance News, Autumn 2010. Available at: http://www.foodstandards.gov.au/_srcfiles/Autumn%20FS%20News1.pdf
