Australian Eggs cracks a smile as salmonelllosis rates show continued improvement

So egg industry reps are cheering that the national salmonella infection rate is down nearly 20 per cent – and accelerating downwards - from a gut-churning high point in 2016. 

Raw and runny eggs are commonly linked to salmonellosis infections – along with poorly stored and prepared meat and milk – with victims suffering fever, diarrhea, cramps, vomiting, and - in severe cases – death.  

Cross-contamination can also occur when food that will not be cooked further comes in contact with surfaces, knives or hands that have been exposed to Salmonella.

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But Australian Eggs says efforts up and down the food chain are reflected in Federal Health data showing a 3000-case drop in salmonellosis infections over two years to 2017-18.

Australian Eggs managing director Rowan McMonnies acknowledged many people had helped improve food safety across the country, including farmers, processors, wholesalers and cafes. 

“The state authorities regulating food safety have done an excellent job promoting food safety to the entire food industry supply chain and educating the public on food safety at home,” he said. 

“At the farm level, a combination of research & development, new technology and the Egg Standards of Australia quality assurance program has allowed egg farmers to reduce Salmonella risk to a very low level.”

Infections reached a peak of 17,565 for 2015-2016 across Australia but fell to 14,368 in 2017-18.

The decline accelerated over the past 12 months. 

Reports haven't been completely rosy at a state with Western Australia, for example, reporting salmonella cases as more than double the five-year average in 2017. 

But in NSW improvements have outstripped the national figures. 

State health data shows salmonellosis infections are down nearly 25 per cent since 2015-16, falling by 1055 cases to 3232 in 2017-18. 

Australian Eggs said foods containing raw or lightly cooked eggs such as home made aioli or tiramisu can be risky and need to be prepared and stored safely.

When cooking eggs, they should be cooked until the white is completely firm and the yolk begins to thicken.