A Salmonella outbreak has occurred in Australia causing food poisoning of at least 50 people and is said to be related to handling raw egg products.

An investigation into the outbreak associated with 3 Angkor Bakery stores found several samples taken from these restaurants recorded contaminated results for Salmonella.

In an update from the initial announcement of 11 cases and nine hospitalizations one week ago, South Australia (SA) Health reported 51 people ill. Nineteen of the patients had to be admitted to hospitals.

Cases were reported to the agency among people who had eaten Vietnamese rolls from the three bakeries. The sites closed during the investigation but have now reopened. Stores at Springbank Plaza in Burton, Hollywood Plaza in Salisbury Downs and Blakes Crossing Blakeview were affected.

The local Health’s acting director of public health services, said given the sample results and strain of the Salmonella outbreak it was likely the cause of contamination was related to handling raw egg products.

“The owners of the Angkor Bakery stores continue to work closely with the local councils and SA Health to improve their practices, and all three bakeries closed voluntarily during the investigation.

Following the corrective actions, subsequent tests returned negative results for Salmonella. The council indicated that they would closely be monitored.

Raw egg and raw egg products can be risky ingredients if not appropriately handled, and safe handling practices should be followed by at all times.

Several food poisoning outbreaks have been associated with foods containing raw or partially cooked eggs such as aioli, mayonnaise, hollandaise or tartare sauce and mousse.

“The external shell of eggs may contain harmful bacteria such as Salmonella, and while eggs may not necessarily look or smell off they may be contaminated. It’s important to check that eggs are clean and not cracked or dirty – and those that are should be thrown out.

How to Prevent Contamination from Raw Eggs

eggs and salmonella

Tables and equipment should be cleaned and sanitised before and after use.

Your hands need to be correctly washed and sanitised between handling raw and ready to eat foods.

Separating foods in the fridge is also important, and foods should not be left out for longer than is needed.

People can experience symptoms of Salmonella infection between 6 and 72 hours after exposure and these usually last for 3 to 7 days.

What are the Symptoms of Salmonella Poisoning?

listeria symptoms
  • Fever
  • Diarrhoea
  • Vomiting
  • Headaches
  • Stomach cramps
  • Loss of appetite.

Those at Most Risk

FAQs answers

More severe symptoms may occur in

  • Young children,
  • The elderly
  • Pregnant moms
  • Immunocompromised individuals

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