Eggs blamed for pork pie salmonella outbreak linked to 12 people
EGGS were the culprit behind a salmonella outbreak from The Pork Pie Shop products which hospitalised four people.
EGGS were the culprit behind a salmonella outbreak from The Pork Pie Shop products which hospitalised four people.
The outbreak was linked to 12 cases in people aged from 19 to 82. They were among 246 people who have had salmonella associated with eggs so far this year.
SA Health is again urging home cooks and commercial kitchen operators to be aware of the potential risks associated with handling raw eggs.
Director of Food and Controlled Drugs Branch Dr Fay Jenkins said the results are a reminder for anyone cooking with eggs to practise safe egg handling.
“Results confirmed salmonella was present in raw egg wash which was applied to the pork and Ascot pies after they had been cooked,” Dr Jenkins said.
“Bacteria such as salmonella can be found on the shell of eggs and while eggs may not necessarily look or smell bad, they can easily be contaminated.
“Therefore, raw egg in dishes will always present a potential risk of salmonella and good food safety practices are essential in any kitchen to prevent contamination.”
Dr Jenkins noted that eggs are a raw product that should be handled like raw meat or poultry.
“People in the home and in commercial kitchens need to remain vigilant when
preparing raw egg dishes and cooking with eggs,” she said.
“About half of all salmonella cases we see are linked to eggs, so it is important that everyone uses safe food handling techniques at all times when using them.
“So far this year, there have been four salmonella outbreaks related to eggs and 246 South Australians have had a type of salmonella associated with eggs.
“Some of these people will have been part of localised outbreaks, but most of them were possibly infected with salmonella from handling eggs at home.
“People need to remember not to use eggs if they’re cracked or dirty, wash their hands
after handling eggs, keep their raw egg products refrigerated and consume any raw
egg product within 24 hours of preparing.”
The pork pies and Ascot pies were baked at The Pork Pie Shop bakery at Victor Harbor and stocked by about 30 businesses.