Eggs are like any other potentially hazardous food and need to be stored, handled and prepared safely to reduce food safety risks. One significant risk with eggs is the tendency to carry Salmonella bacteria.
The Eggs need TLC initiative raises awareness of the risks associated with Salmonella and eggs, and how to avoid these risks. The target audience is the Victorian food service industry – including egg wholesalers, retailers, distributors and producers – and consumers.
Egg safety awareness
Because of the increase in egg-related salmonella poisoning cases in Victoria, new egg safety laws took effect in 2012.
Egg safety – food businesses
Eggs require the same precautions you would take when preparing chicken, meat, seafood and dairy products.
Reviewed 15 November 2021