Department of Health

Egg safety

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.

Reviewed 15 November 2021


Contact details

Food Safety Unit

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