Ms Keira Glasgow, NSW Health Manager of Enteric and Zoonotic Diseases,
said careful food preparation and storage is the best way to avoid
“Over every Christmas break we see outbreaks of Salmonella food poisoning, which are usually due to food not being
prepared and stored properly,” Ms Glasgow said.
common causes of salmonellosis outbreaks are eating food containing raw or undercooked eggs and not carefully
separating raw food from cooked food.
“The longer food is left out of the fridge, the more bacteria will
multiply. If food that is normally refrigerated has been sitting out for over
two hours, you should throw it out.”
Helpful food safety tips include:
- Use different chopping boards, trays, utensils and plates when
preparing raw foods, especially meat, and ready to eat food
- Thaw frozen food in the fridge, not on the bench as Salmonella bacteria love to grow between
the temperatures of five and 60 degrees Celsius
- Wash fruit and vegetables thoroughly before eating
- Don’t pour raw meat juices from marinades onto cooked food
- Wash hands immediately after handling raw foods and before handling
cooked or ready-to-eat food
- Don’t prepare food for others if you’ve had symptoms of gastroenteritis
until 48 hours after symptoms have passed.
Authority CEO, Dr Lisa Szabo, said to reduce the risk of Salmonella poisoning, consumers and food retailers can use
commercially produced products instead of handmade mayonnaise and sauces.
“It is also much safer to use commercially pasteurised eggs rather than
raw eggs in ready-to-eat products such as desserts and dressings,” Dr Szabo
“Businesses in NSW must comply
with strict requirements around the use of raw eggs in foods, and the sale of
eggs with dirty or cracked shells is prohibited.”
Symptoms of salmonellosis include fever, headache, diarrhoea, abdominal pain,
nausea and vomiting and usually last for four to seven days.
recover from salmonellosis by resting and drinking fluids but some people
including infants, the elderly and those with weakened immune systems can
develop a severe infection,” Ms Glasgow said.
For further information click on the NSW Health Salmonellosis fact sheet.