In October 2014, the New South Wales Food Authority released Food Safety Guidelines for the Preparation of Raw Egg Products (the Guidelines). Despite this, outbreaks continued to take place, particularly where business hygiene and temperature control issues were apparent. In addition, businesses and councils approached the Food Authority for advice on desserts containing raw eggs and other unusual raw egg dishes. As a result, the Guidelines were recently updated and give specific reference to Standard 3.2.2, Division 3, clause 7 of the Australia New Zealand Food Standards Code to ensure that only safe and suitable food is processed.
To reduce the risk of foodborne illness outbreaks caused by Salmonella, retail businesses are advised to avoid selling food containing raw or minimally cooked eggs. The Guidelines give food businesses that do sell food containing raw egg specific safety steps for its preparation and clear guidance and advice on what they must do to meet food safety regulations. The revised Food Safety Guidelines for the Preparation of Raw Egg Products is available at www. foodauthority.nsw.gov.au/_Documents/ retail/raw_egg_guidelines.pdf.
Or as the Australian Food Safety Information Council now says, buy, don’t make aioli or mayonnaise.
This is nice but of no use to consumers at a restaurant who order fish and chips with a side of mayo or aioli. I’ve already begun an ad hoc investigation – because I don’t want my family to get sick – and can say that out of the 15 times I’ve asked over the past few years – is the aioli or mayo made at the restaurant or bought commercially – the server invariably returns and proclaims, We only use raw eggs in our aioli or mayo.
Only once, so far, has an owner or chef said, we know of the risk, we only use the bought stuff. And they’re ex-pat Canadians.
A table of Australian egg outbreaks is available at http://barfblog.com/wp-content/uploads/2015/10/raw-egg-related-outbreaks-australia-10-9-15.xlsx