The Tasmanian Director of Public Health, Dr Roscoe Taylor, said consumers should be aware that eggs are a safe and excellent source of nutrition when handled and prepared correctly but in recent years there had been several outbreaks of Salmonella gastroenteritis linked to the consumption of raw or undercooked egg products, including the most recent outbreak in the Hobart area.
"All the evidence we have collected so far indicates that there is no single ‘magic bullet’ solution to preventing further outbreaks of salmonella gastroenteritis. Things can go wrong at each step of the way from farm to fork, and so multiple control points and strategies are required – in just the same way as we recommend that drinking water authorities use a ‘catchment-to-tap’ approach to drinking water management.
The Public and Environmental Health Service has previously issued several warnings to both the food industry and the public outlining the hazards associated with raw egg products and cautioning against their continued use. … I say this because OzFoodNet – the Australian national surveillance system for foodborne diseases has reported that the number of egg-related Salmonella outbreaks across Australia increased in 2006 and 2007 when compared to previous years. Eggs were responsible for approximately 14% of the 115 foodborne disease outbreaks occurring in 2006 and 12% of the138 outbreaks in 2007.”
Dr Taylor said that given the national increase, and the local experience of salmonella outbreaks associated with eggs, we propose to introduce new measures to control the safety of raw egg products in Tasmania as a matter of urgency.
Under the new requirements all food businesses choosing to make raw egg products must document the method of manufacture and follow strict and auditable procedures governing egg receipt, product preparation, storage and handling.
The shelf life of each batch of raw egg product will also be limited to no more than 24 hours under refrigeration, after which the product must be discarded.
Dr Taylor said the new egg safety measures will be legally enforceable by local government environmental health officers, as part food business licensing and inspection procedures.
“The new requirements will not apply to businesses using commercially processed egg-based sauces and dressings, or to businesses that use pasteurised products such as egg pulp in lieu of raw eggs.
“I would also urge patrons when dining out to ask whether raw eggs have been used to prepare mayonnaise, aioli and tartare sauces, so that they can make an informed choice."