Australia still has an egg problem, state of New South Wales trying to do something about it

The NSW Food Authority is urging people to check their kitchens for any eggs that are marked with the identifying stamp BEC or BEC115 because they may be contaminated with a particular type of Salmonella.

The stamp BEC or BEC115 will be found on the shell of individual eggs, not on the carton.

NSW Food Authority CEO Dr Lisa Szabo said thanks to mandatory egg stamping required in NSW, the Food Authority has been able to isolate the particular batch of eggs.

“All other eggs are safe to eat, provided people exercise the usual caution required for a special care food like eggs such as washing your hands and avoiding raw egg products particularly if you are a vulnerable population such as the immune compromised, under two or over 70 years of age or pregnant,” Dr Szabo said.

(That means asking at a restaurant or catered meal if the aioli or mayonnaise served with many dishes, especially great Australian seafood, was made with raw or pasteurized eggs, or was commercially purchased.)

“It is important to know that not all eggs are impacted but if you have any stamped with BEC or BEC115 we recommend as a precaution that you discard them.

“We typically see a rise in Salmonella during the warmer summer months, so this is an opportune time to remind people to practice good hygiene generally when preparing food and to always keep their hands, surfaces and utensils clean and dry before and after handling eggs.”

NSW Health data indicates that during January 2019, 412 cases of Salmonella infection have been notified, which is similar to the number notified during January in recent years. Children under 5 years of age account for most cases notified this month, although all age groups are affected.

The NSW Food Authority placed a Prohibition Order on the business that produced the eggs earlier in January preventing them from selling eggs while the possible Salmonella contamination was investigated.

“While it is likely that most affected eggs are no longer in the supply chain, it is possible that people may have purchased them earlier and still have some at home in the fridge or pantry,” Dr Szabo said.

“We’d just like people to check and if they do have any eggs stamped BEC or BEC115 to throw them out to avoid any risk of food poisoning.”

Further information about how to reduce your food safety risk when consuming eggs can be found at

An updated table of Australian egg-related outbreaks) is available here.

Salmonella in not-so-Lucky’s mayo sickens 77, leads to egg recall

An Ohio family farm is voluntarily recalling shell eggs for a possible Salmonella contamination. Kenneth Miller Farms in New Lebanaon said the eggs were sold to Lucky’s Taproom & Eatery and the Mudlick Tavern.

moe_pickled_eggsThe recall come after the Ohio Department of Agriculture collected samples that tested positive for Salmonella. Kenneth Miller Farms supplies Lucky’s Taproom with eggs, the popular Oregon District restaurant had to shut its doors earlier this month after dozens of customers became sickened. Tests later revealed that mayonnaise made locally tested positive for Salmonella.

Not just an Australian problem: Salmonella in raw-egg mayo apparent culprit in Lucky’s restaurant outbreak with 77 sick

Nine people who became ill after eating at Lucky’s Taproom & Eatery tested positive for salmonella, and so did mayonnaise that the restaurant made in-house, local health officials said Monday.

mayonnaise.raw.eggThe number of people who complained of being sickened after eating at Lucky’s rose to 77 by Monday, an increase of 17 since Friday, according to John Steele, spokesman for Public Health — Dayton & Montgomery County. Those who became ill reported stomach cramps, diarrhea, headaches, nausea and vomiting.

Five people were admitted to hospitals, although health officials said they don’t know whether anyone remains hospitalized. The restaurant shut down Monday, Feb. 29. Health officials expect the number of confirmed salmonella cases to rise as test results are completed, Steele said.

Drew Trick, the owner of Lucky’s, said Monday that the eatery will never make its mayonnaise in-house again. On the tap room’s Facebook page, Trick wrote, “Well, it seems our efforts to source locally and make our food from scratch has failed our customers and ourselves. Know that we are doing all that is possible to rectify the situation and eliminate the chance of this happening again.”

Lucky’s, at 520 E. Fifth St. in Dayton’s Oregon District, will remain closed “for an unknown period of time,” Trick wrote, but hopes “to open with a clean bill of health very soon.” The restaurant and craft-beer bar had been gearing up for its 5th anniversary celebration this week.

A table of raw egg-related outbreaks in Australia is available at:

NPR says take the fear out of mayonnaise: make it with raw egg yolks and a splash of boiling water

I’m not sure who fears mayonnaise, but Chef Simon Hopkinson tells NPR’s The Salt that folks do, and they shouldn’t if they follow his kitchen hacks.

“mayonnaise … is something that is such a pleasure to make, but people are often frightened of it and it’s one of the most delicious things.”

Hopkinson has two secrets for making mayonnaise at home. The first one is to spare your arms and use an electric whisk. The second secret is use a tall, narrow beaker, or a small pitcher, not a wide bowl. That way everything stays in one place and doesn’t splatter.IMG_4944

You start with two egg yolks, a blob of dijon mustard, a squeeze of lemon, salt and white pepper.

Throw that into the beaker and whisk it around a bit. Then comes the oil – he uses a mix of olive oil and peanut oil.

One final touch: a splash of boiling water to smooth the taste.

I’ve made dishes that call for raw eggs stuff like mayo, meringue and caesar salad dressing. The third tip Hopkinson misses is to use in-shell pasteurized eggs to reduce Salmonella Enteriditis risks; a pathogen worth fearing. There have been lots of raw egg dish-linked Salmonella outbreaks.

The boiling water won’t raise the temperature high enough to kill any pathogens. I just did a bit of a home science experiment. Just added a splash of boiling water, which I defined as a tablespoon, to half a cup of room temperature yogurt, my mayonnaise surrogate, and the temperature went up 6 degrees (77F to 83F). It took 3/8 of a cup of boiling water to get the mixture above 135F and resulted in a milky consistency.

160 sickened: Australian restaurant to face criminal charges for using raw egg mayo

Over a year after 160 people were sickened from Salmonella linked to raw egg mayonnaise, owners of the former Copa Brazilian restaurant have been charged with criminal offences over the largest salmonella outbreak in Canberra’s history.

mayonnaise.raw.eggMany diners who ate at the newly-opened all-you-can-eat Brazilian barbecue were left with salmonella poisoning, and the Canberra Hospital’s emergency department reportedly had one of its busiest days on record.

Some victims are understood to still be suffering long-term health problems. 

A major ACT Health investigation found an egg supplier in Victoria to be responsible for the bad eggs.

The restaurant, which had only recently opened before the incident, issued an apology to those affected and removed all products containing raw egg from its menu to ensure the poisoning was not repeated.

It closed voluntarily, before reopening under the close watch of ACT Health authorities.

But the restaurant eventually closed its doors and left Dickson in June this year.

A criminal case has now been launched against Copa’s owners, listed on court papers as Zeffirelli Pizza Restaurant Pty Ltd.

Two charges have been laid for selling unsafe food likely to cause physical harm.

Under ACT food safety law, those who either knowingly or negligently sell unsafe food can face criminal prosecution.

The criminal charges come after the majority of the food poisoning victims settled civil claims against the restaurant. 

Copa has paid out an estimated $1 million, including costs, to many of those struck down by salmonella. 

Australia has a raw egg problem. A table of raw egg related outbreaks in Australia is available at

Reducing risk of raw-egg roulette in Australia

Australia still has a raw egg problem.

But at least some of the few remaining journalists are starting to pay attention.

Claudine Ryan of ABC Australia writes that lovers of aioli, chocolate mousse and tiramisu need to know these dishes can cause nasty food poisoning.

Mayonnaise was the source of salmonella bacteria responsible for a number of recent food poisoning outbreaks. In Brisbane, one woman died and hundreds more became ill garlic_aioliafter a Melbourne-cup day lunch, while another 140 people became ill after eating at a Canberra restaurant on Mother’s Day.

But this isn’t only an issue for restaurants or catering companies. Mayonnaise, tiramisu, mousse, and other dishes made with raw or minimally cooked eggs are now the most common cause of foodborne salmonella outbreaks in Australia, says Belinda Davies, a senior environmental health lecturer at Queensland University of Technology.

Davies says in part this is because more of us are getting the food safety messages related to handling raw chicken, such as not eating it undercooked, and making sure we don’t contaminate kitchen surfaces, utensils or uncooked food with bacteria present on raw chicken. As a result raw eggs are now responsible for a greater percentage of reported cases of salmonella-related food poisoning.

‘Problem fingered’ but will anything change? Raw egg in mayonnaise source of Salmonella that sickened over 140 in Canberra

Australia still has an egg problem; and it seems no matter how many outbreaks there are, how many people get sick, and how much business is lost, the cooks I talk with are fiercely committed to continue the use of raw raw.egg.mayoeggs in mayonnaise, aioli and custards.

Expect more outbreaks.

Especially when the lede from the national Australian Broadcast Corporation is that the restaurant at the center of Canberra’s worst food poisoning outbreak is keen to reopen, not, why did such a large restaurant sicken so many people by relying on food safety fairytales?

More than 140 people became ill after eating at The Copa Brazilian Churrasco restaurant in Dickson at the weekend.

Fifteen people were admitted to hospital for treatment.

ACT Health found salmonella bacteria in mayonnaise used at the eatery.

Chief health officer Dr Paul Kelly says the restaurant could reopen within days.

“Now that we’ve really fingered the problem, we can actually work with them towards that in the coming days,” he said.

Dr Kelly says the use of raw eggs in restaurant food can be a problem.

“There are products on the market that pasteurize eggs, that may lead to a mayonnaise.raw.eggslightly less ‘foody’ answer to the problem, but it’s certainly safer,” he said.

“When you’re making mayonnaise at home then you’re taking your own risk. When you’re making six litres at a time using 30 raw eggs, then you just increase the chances I think to an unacceptable level. It’s a common practice in many restaurants across Australia.”

The case toll in that other, unrelated Canberra outbreak has now reached 90.

A table of raw-egg related outbreaks in Australia is available at


82 sick at Virgin and the Swan; mayo fingered in Spanish Salmonella outbreak

Something may be lost in translation, but reports that Murcia local police are investigating what happened at a meeting of Ecuadorians on Aug. 15/12 in the La Fica fairgrounds during a celebration of the Virgin and the Swan.

Up to 82 individuals suffered from food poisoning and were seen at the Virgin of la Arrixaca, Morales Meseguer, and Reina Sofia hospitals. Thirtenn people remain hospitalized.

The incident was associated with eating beef kebabs with mayonnaise.

According to the incubation period and symptoms, the health department determined that Salmonella had caused the illness and the diagnosis was confirmed after positive culture of fecal samples.

It’s not a lubricant: manhunt following 42 kilo mayo heist

 Who steals mayonnaise?

Who steals 42 kilos of mayo like it’s liquid cocaine.

Police were today conducting a manhunt for thieves who made off with 42kg of mayonnaise from a business in South Australia.

Two 21kg tubs of the condiment went missing from a refrigerated warehouse in Whyalla, about 382km north of Adelaide on Saturday.

Police said they were puzzled over why anyone would want to steal 42kg of mayonnaise.

They urged anyone who heard of people making large quantities of coleslaw or potato salad to notify authorities. 

Memorial Day means mayo wars in US; raw egg risks

This is the chicken salad sandwich Amy will have for lunch later today.

I’ve done what I can to make sure she doesn’t barf (at least from this sandwich). And that means using commercial mayonnaise.

In a manner food pornographers usually reserve for wine and raw milk cheese, the New York Times devotes 1,661 words to mayonnaise today, and not once mentions the risk of using raw eggs.

Maybe in response, the Association for Dressings & Sauces – those folks know how to party – stated today that more than 60 years of research has proven that commercially prepared mayonnaise does not cause foodborne illness.

Commercial mayonnaise and mayonnaise-type dressings contain pasteurized eggs while additional ingredients such as vinegar and lemon juice create a high-acid environment that slows bacterial growth.

For me and my family, it’s not worth the risk. Despite the proclamations of foodies, raw egg mayo is not the key ingredient in a chicken salad sandwich; it’s the lime, which are plentiful and awesome in Australia.

For the sandwich, right, I used leftover chicken breast from the roasted whole bird that was part of dinner last night (covered in lime, rosemary, basil, sage and garlic, the remnants which are now rendering in the stock pot). I added small amounts of pink onion, celery, red pepper, dill pickle, Dijon mustard, and commercial mayonnaise, mixed and slathered between two slices of homemade bread from yesterday (30% rye, 50% whole wheat, 20% white flours) and topped with Mesclun mix and tomato slices.

My 4 a.m. risk ranking would be the cleanliness of my hands, the lettuce and tomato. Australia has a problem with Salmonella outbreaks linked to raw egg dishes so I use commercial mayo. The chicken was temperature verified to greater than 165F last night and leftovers refrigerated within an hour.

Sorenne doesn’t go in much for sandwiches, but she will have some chunks of chicken meat included in her lunch. Tonight will probably be bulgur and chicken and other stuff.