A group of bacteria that is a leading cause of food poisoning, commonly linked to raw eggs, poultry and meat.
A group of bacteria that is a leading cause of food poisoning, commonly linked to raw eggs, poultry and meat. Salmonella is a genus of bacteria that causes salmonellosis, one of the most commonly reported forms of food poisoning in Australia. It is found in the gut of animals and birds and can contaminate raw poultry, meat, eggs and unpasteurised dairy, as well as fresh produce and other foods through cross-contamination. The bacteria are killed by thorough cooking but grow readily in the temperature danger zone. Symptoms usually appear between six hours and three days after eating contaminated food and include diarrhoea, abdominal cramps, fever, nausea and vomiting. Illness commonly lasts several days, and most healthy people recover without treatment, but infants, older adults, pregnant women and people with weakened immunity can become seriously unwell and may need medical care. Australian food businesses control Salmonella by cooking poultry, eggs and meat thoroughly, keeping potentially hazardous food out of the danger zone, and preventing cross-contamination from raw products to ready-to-eat food. Raw egg products such as some homemade mayonnaise, aioli and desserts are a known risk, and many jurisdictions provide specific guidance on handling raw egg dishes. Good practices include using pasteurised egg products where practical for raw or lightly cooked dishes, refrigerating egg-based foods promptly, cleaning and sanitising surfaces after handling raw poultry or eggs, and enforcing handwashing. The NSW Food Authority and other state agencies publish detailed egg-safety and Salmonella guidance for businesses. A cafe makes a large batch of raw-egg aioli in the morning and leaves it at room temperature on the counter for use throughout the day. Salmonella present on the eggshells multiplies in the unrefrigerated aioli, and customers who eat it become ill. Using pasteurised egg product, or keeping the aioli refrigerated and discarding it within a safe time, would have prevented the outbreak.
Frequently asked questions
What foods are most often linked to Salmonella?
Raw or undercooked poultry, meat and eggs are the classic sources, along with raw egg products such as homemade mayonnaise and aioli, unpasteurised dairy, and fresh produce contaminated through handling.
How long after eating does Salmonella make you sick?
Symptoms typically start between six hours and three days after eating contaminated food and often last several days. Most healthy adults recover without specific treatment.
Does cooking destroy Salmonella?
Yes. Thorough cooking to safe core temperatures kills Salmonella. The risk comes from undercooking, raw egg dishes, or cross-contamination from raw food to ready-to-eat food after cooking.
Why are raw egg dishes a particular risk?
Eggs can carry Salmonella on the shell or inside. Raw or lightly cooked egg dishes are not heated enough to kill the bacteria, so they can grow if the food is left in the danger zone.
How can a business reduce Salmonella risk with eggs?
Use pasteurised egg product for raw or lightly cooked dishes where practical, keep egg-based foods refrigerated, avoid cracked or dirty eggs, clean and sanitise surfaces, and wash hands after handling eggs.
