Australia is highly prone to salmonella outbreaks because of the heat. In an article written by the Sydney Morning Herald on January 3, 2021, “nearly half of the state’s egg farms have failed inspections or audits after a crackdown by authorities in response to a major salmonella outbreak in Sydney.”
Between 2018-2020, a salmonella outbreak in Australia caused more than 200 people to become seriously unwell due to unknowingly consuming eggs with bacteria that carried salmonella strands. The episode impacted at least thirteen businesses across the country. The outbreak led to the Australian food authorities implementing stricter audits on salmonella in Australia. According to the Sydney Morning Herald article in January 2021, the NSW Food Authority inspected and audited 479 egg producing and processing facilities. To their horror, 42% of facilities were non-compliant with new regulatory orders.
At Eggzi, we pride ourselves on supplying the Australian hospitality industry with safer pasteurised eggs. This article will outline the food policy framework, salmonella outbreaks and prevention through pasteurised eggs, and salmonella poisoning symptoms Australia.
The Food Policy Framework in Australia
Australia and New Zealand Ministerial Forum on Food Regulation set the food policy framework for Australia. The states and territories health or human services departments enforce food standards. Food production is regularly monitored to ensure our food supply continues to be high quality and safe. Recently the food authorities have cracked down on food safety practices and standards within kitchens across New South Wales, with several products recalled due to failure to meet these standards.
Salmonella Australia: Outbreaks in 2020
In 2020, salmonella outbreaks in Australia spurred multiple National warnings. There were outbreaks across Australia in January, April & May related to various separate incidents, which have, in total, caused just under 300 known cases of salmonella outbreaks.
In January 2020, nearly 90 people were fell victim to a salmonella outbreak across Australia. The bout was caused by a brand of frozen microwave meals becoming contaminated with a new strain of the bacteria. Once consumed, the victims became infected with salmonella.
Between April and May 2020, there was an outbreak of 9 cases of gastroenteritis caused by Salmonella Enteritidis. 171 residents of New South Wales were impacted by this strain of salmonella initially detected in May 2018.
More recently, there was a salmonella outbreak in Queensland, which affected 17 people. Queensland’s outbreak was severe, with 5 of the 17 known cases becoming hospitalised due to the strand’s aggressive nature.
Preventing Salmonella: Pasteurised Eggs
There’s one simple preventative solution to salmonella in Australia; pasteurised eggs. Using pasteurised eggs in commercial kitchens, restaurants and bars significantly reduces the risk of bacteria causing salmonella spreading. Our pasteurised product range is created by chefs who genuinely understand first-hand the impact of a salmonella outbreak in hospitality kitchens. We understand that food safety isn’t the only factor that can affect your kitchen’s reputation. That’s why we’ve made it our mission to deliver a high quality product that is safe and convenient, so you can feel confident you’re creating with some of Australia’s finest produce.
Benefits of Using Pasteurised Eggs
Despite your kitchen’s best efforts to handle food safely, strains of salmonella can still be present in even the most sterile kitchens. There are several benefits of using pasteurised eggs are your restaurant, bar or commercial kitchen, the most significant including:
- Delivers food and drink safety without compromising flavour.
- NSW Health Authorities will approve your operations.
- Satisfy consumer expectations for hygiene in health in a safety-conscious world.
- A small regular investment can save you a much more significant cost – your kitchen’s reputation.
- It gives you the freedom to get back to your craft, meaning more time for the fun stuff; exploring, creating, improving.
Salmonella Poisoning Symptoms Australia
Common salmonella poisoning symptoms Australia include; diarrhea, abdominal cramps, blood in stool, fever, and vomiting. Perhaps the most alarming thing about food contaminated with salmonella bacteria is that you can’t detect that it is infected with bacteria causing salmonella by looking, smelling, or tasting the food. Generally, the food looks, tastes, and smells like it should. Therefore, people often don’t know they have it until they start experiencing the salmonella symptoms, and they can also unknowingly transmit it.
If you have come to this article because you are experiencing salmonella poisoning symptoms in Australia, please contact your GP or seek medical assistance.
Are Salmonella Poisoning Symptoms Australia Different To Global Salmonella?
Experts are frequently asked if salmonella poisoning symptoms in Australia are different to other places in the world? Whilst Australia is privileged to host some of the best hospitality health and safety standards globally, salmonella poisoning is still a significant problem for Australia’s hospitality management.
How Long Do Salmonella Poisoning Symptoms in Australia Take To Appear?
Salmonella symptoms usually occur within 6 to 72 hours after consuming contaminated foods or contracting the illness and can last up to seven days. It’s important to note that some people do not develop symptoms for several weeks and others experience symptoms several weeks after infection.
How Long Does It Take To Recover From Salmonella Poisoning Symptoms in Australia?
The recovery time from salmonella poisoning symptoms in Australia generally occurs within4 to 7 days for healthy adults.
Prevent Salmonella Outbreaks
Salmonella enteritidis enters the reproductive tract of chickens and contaminate the eggs’ internal contents before they are laid. This means that it’s not just those consuming the eggs that are in danger, it’s those who are handling the chickens and eggs. Therefore, we have outlined some guidelines on how both farmers and commercial kitchens can prevent salmonella outbreaks.
Preventing Salmonella Outbreaks for Farmers
Although handling chickens and eggs is a significant part of a farmer’s tasks, there are simple guidelines that farmers and their staff can implement to prevent a salmonella outbreak from occurring in commercial eggs:
- Wash hands with soapy water after handling chickens, eggs or their environments.
- Keep chicken litter and nests clean and change regularly.
- Ensure eggs are fresh when being collected.
- Label harvested eggs with the date on the carton.
- Check eggs for cracks.
- Wipe away dirt and contaminants from the surface of the eggs.
To prevent farmers, their staff, or their loved ones from becoming infected with salmonella, Eggzi recommends following these guidelines:
- Don’t allow children to cuddle or kiss chickens.
- Avoid touching the face when handling chickens or eggs.
- Keep raw meat and poultry separate from other produce.
- Wash raw fruits and vegetables before eating.
- Cook products above 70 degrees to ensure bacteria is removed.
How to Prevent Salmonella Outbreaks for Commercial Kitchens, Restaurants and Bars
The most common cause of salmonella growth in restaurants are dishes that are not cooked or are only lightly cooked. Here are some simple guidelines to ensure your kitchen is performing according to the Australian health and safety guidelines:
- Buy pasteurised egg yolks, egg whites, and whole eggs for your kitchen to eliminate the chance of salmonella spreading.
- Know your suppliers and select thoughtfully.
- Wash hands with soapy water after handling food.
- Wash raw fruits and vegetables before serving.
- Keep raw meat and poultry separate from fresh produce.
- Ensure cold food containing egg products are refrigerated immediately.
- Thoroughly wash utensils such as knives and chopping boards with hot soapy water.
- Wash and wipe all surface areas with hot soapy water.
- Cook hot foods to a satisfactory temperature. Above 75 degrees Celsius will eliminate bacteria that causes salmonella.
Where Can I Buy Pasteurised Eggs in Australia?
Convinced that you need pasteurised eggs in your kitchen? Wondering where to buy pasteurised eggs Australia? Right here, of course! Born out of a desire to make kitchens safer without compromising on quality and frustrated with the lack of pasteurised egg options for commercial kitchens, Eggzi is a direct result of Mark’s exposure to the health risks with unpasteurised eggs. Denifoods International are now a leading supplier of Eggzi’s products.
“The bar was cracking eggs, wasting the yolks and using the whites to make Whisky Sour’s to-order… And the kitchen was wedded to manufactured mayonnaise due to the safety issues with unpasteurised eggs”, commented Mark in a recent interview with Straight to the Source. Based in Sydney, Mark has carefully selected the best regional Australia’s farmers who raise hens ethically and commit to hen welfare, egg quality, and consistent flavour.
Eggzi is now the leading distributor of the safest bulk single use packs of pasteurised eggs in the Australian hospitality industry. Managers of bars and kitchen across Australia can breathe a sigh of relief. Pasteurised eggs are available to buy and give your kitchen complete confidence and freedom to create. Facilities’ egg handling and food safety practices. Choose from a selection of premium quality Pasteurised Chef’s Egg Yolks, Pasteurised Bartender’s Egg Whites and Pasteurised Whole Chef’s Eggs to deliver safety to your kitchen today.