Raw egg dishes more of a risk than ‘off’ milk

AUSTRALIANS are mistakenly blaming the "off" milk at the back of the fridge for food poisoning rather than much more risky raw egg dishes, according to a national OmniPoll survey commissioned for Australian Food Safety Week.

Food Safety Information Council chairwoman Rachelle Williams said the research found most people correctly recognised that chicken (95%), minced meat (90%) and seafood (96%) were food poisoning risks if not handled properly. But milk is unlikely to be a problem as pasteurisation kills any dangerous bacteria.

"What is of concern is that fewer people (83%) identified raw egg dishes as a problem and 12% even considered raw egg dishes unlikely to be a risk," she said.

"An increase in salmonella outbreaks in recent years is linked to raw or minimally cooked egg dishes such as hand made aioli and mayonnaise. These types of food need to be handled and prepared with extra care."


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