An updated version of the classic kids game Clue might now have a food safety bent on it: the home chef did it, in the retail store, with the aioli. Following an investigation into a recent aoili/Salmonella-linked outbreak which caused over 130 illnesses, NSW (Australia) Primary Industries Minister Steve Whan was cited as saying in a press release:
‘Eggs are a delicious and nutritious food that can be enjoyed as part of a healthy, balanced diet but it is vital people are aware of how to prepare them safely.
‘Eggs can sometimes carry Salmonella bacteria and eating raw egg product, like any raw foods from animals can present a risk of food poisoning.
‘The risk does tend to increase when restaurants and cafes prepare large batches of raw egg deserts such as mousses or tiramisu, or sauces such as aioli, hollandaise and mayonnaise,’ Minister Whan said.
‘It is important for business to understand the risk of these products and be extra careful when preparing them.’
The NSW Food Authority strongly recommends businesses:
- offer safer alternatives such as commercially manufactured mayonnaises and sauces,or
- use pasteurised egg products for preparation of such foods as an alternative to raw egg.
Raw eggs have been linked to outbreaks in mayonnaise, Caesar salad dressing, hollandaise, mousses, icings and homemade ice cream. Check out our raw egg food safety infosheet here.