Chief Health Officer, Victoria, Australia

Chief Health Officer Advisory on egg safety

Status: Active 24 October 2011

For hospitals, residential aged care services and children's services

Over the past five years, the incidence of Salmonella infection in Victoria has increased. Similar trends have also been seen in other parts of Australia.

Some of the Salmonella cases have been attributed to eating foods containing raw or lightly cooked eggs or cross-contamination from raw or lightly cooked eggs.

At-risk people

Salmonella food poisoning can affect anyone, however the symptoms are often worse in:

• children aged under five
• adults aged over 65
• people with impaired immune systems.

This guidance is designed to minimise the risk of Salmonella infection.

Where is the risk?

Bacteria from dirt or chicken droppings on the outside of the shell can enter the egg through cracks that are sometimes too fine to see. Once inside the egg, bacteria can grow, increasing the risk of illness if the egg is not well cooked. Spreading Salmonella bacteria from raw egg to ready-to-eat foods through handling or use of contaminated kitchen implements also presents a health risk.

What should you do?

Avoid serving undercooked (runny) eggs

• Cook eggs so that all parts of the egg are firm. Cooking eggs thoroughly kills bacteria, but bacteria can survive if food is not cooked until it is hot all the way through - 75° C is the recommended temperature.
• Cook or reheat food and drinks containing egg to 75° C to reduce the growth of bacteria.
• Foods containing eggs that are thoroughly cooked, including cakes, firm quiches and biscuits do not present a health risk.

Salmonella symptoms can be very serious for children aged under five, adults aged over 65 and people with impaired immune systems.

Some cases and outbreaks of Salmonella have been associated wth:

• eating food containing raw or lightly cooked eggs
• cross-contamination from raw or lightly cooked eggs.

To minimise this risk:

• avoid serving foods containing raw or lightly cooked eggs; and
• act on information in this advisory.

Consider alternatives to foods containing raw or lightly cooked egg

• Be aware that the following foods contain raw or lightly cooked egg: mayonnaise, aioli, chocolate mousse, eggnog, hollandaise and béarnaise sauces, and desserts with a custard or crème anglaise base.
• Use alternative recipes that contain thoroughly cooked eggs or use pasteurised egg pulp or powdered egg in dishes that call for raw or lightly cooked eggs. Ask your supplier or supermarket about pasteurised and powdered egg products.
• Use commercial brands of mayonnaise, sauces, salad dressings and pre-packaged desserts as these will have been pasteurised or undergone an equivalent treatment.

Avoid cracked and dirty eggs

• Open the carton and check that the eggs look clean and are not cracked before purchasing. If eggs are delivered to your service cracked or dirty, reject delivery from the supplier.
• If you find a dirty or cracked egg, throw it out.
• Don't wash eggs as the shell becomes more porous when wet, making it easier for bacteria to get in.

Buy and use eggs by the best-before date and store in their original carton in the fridge

• Bacteria grow slower at refrigerated temperatures. The 'best before' date printed on the carton assumes you are storing your eggs in the fridge.
• If you take the eggs out of the carton, you won't know when the date has passed.

Use separate blending or mixing equipment

• To avoid cross-contamination consider allocating one piece of mixing equipment for mixing raw foods (such as cake/pancake batter and raw egg desserts) and another piece of mixing equipment for mixing ready-to-eat foods that will not be cooked after the mixing step (such as whipped cream, powdered mousses or puddings, and fillings for cold set cheesecakes or other sweet pies).
• When blending foods for those who require a soft diet, do not use blending or mixing equipment allocated to blend raw foods.

Clean and sanitise blending and mixing equipment

• Clean and sanitise all blending equipment straight after each use so that food does not dry onto the blades/ whisks making it more difficult to remove.
• Wash all pieces of equipment in hot water and detergent, using a clean scrubbing brush to clean all surfaces thoroughly.
• Sanitise all pieces of equipment after washing by immersing in hot water (minimum of 80° C) for two minutes or in 50 ppm of chlorine solution for 30 seconds at 50° C, then rinse in cold water and dry.
• Thoroughly clean your food work surface areas including cleaning cloths and utensils after working with any raw food, including eggs.

Buy clean:

• Never buy cracked or dirty eggs – bacteria can enter through the cracks too fine to see
• Always buy eggs well within their best-before date

Store cool:

• Store eggs in the fridge in their original packaging so you know the best-before date

Prepare safely:

• Avoid cross-contamination – always keep raw and cooked food separate
• Use separate mixing equipment for preparing any foods containg raw eggs and ready-to-eat foods that will not be cooked again

Cook well:

• Ensure eggs and food containing eggs are thoroughly cooked when serving to children aged under five, adults aged over 65, or people with impaired immune systems.

Resources

For further information:

• www.health.vic.gov.au/eggs
• Food Safety Hotline Tel: 1300 364 352
• email: foodsafety@health.vic.gov.au
• Your local council health department
• Your food safety auditor

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 Chief Health Officer Advisory on egg safety