Except, that is, when it comes to Salmonella.
A glance at Victoria’s Department of Health figures for example, shows an increase of 65 per cent in Salmonella poisoning since 2012, where 2,500 people reported ill in the 12 months to August 2015.
Queensland has seen a doubling of Salmonella cases in the past 12 months.
According to Department of Health, “overall, despite more coverage, foodborne illness is declining, from 4.3 million cases a year in 2000 to 4.1 million cases in 2010.
“Our supply chains have become more complex, our meal solutions have become a lot more complex. It’s not just chops and three veg as it used to be.
“Shelf life is stretched to the limit.
“It’s across all food items, and Australian consumers can expect to fall ill from food contamination every four or five years on average due to contaminated food.”
It is thought that consumption of frozen berries in Australia is now 30 per cent of where it was when Hep A struck earlier this year.
“While salmonella bacteria are most commonly associated with livestock and chickens, they have also been responsible for food safety outbreaks associated with fresh produce,” says the new Food Safety Guideline.
A table of raw egg related outbreaks in Australia is available at https://barfblog.com/wp-content/uploads/2015/03/raw-egg-related-outbreaks-australia-3-12-15-2.pdf or https://barfblog.com/wp-content/uploads/2015/03/raw-egg-related-outbreaks-australia-3-12-15.xlsx