W.A. Food Poisoning Link to Eggs

There has been an “Egg Alert” issued in Western Australia as cases of salmonella food poisoning have surged x4 the usual number. This has been associated with eggs.

The WA Health Department has advised people to avoid eating raw or runny eggs after seeing a surge in salmonella food poisoning that has been associated with eggs.

People are being warned to stay clear of cracked or dirty eggs and to wash and dry hands properly.

Click the link to view the full article –

 

https://thewest.com.au/news/wa/food-poisoning-link-to-eggs-ng-b88500374z

If you work in an area where you are handling food, particularly containing eggs, contact www.cft.com.au to ensure you are fully aware of your responsibilities to ensure food safety.

NSW sick eggs decline

NSW cases of salmonella relating to raw eggs might be on the decline but what about the rest of Australia?  Did you know that Australia has one of the highest rates of Salmonellosis (human illness) in the world.

Research by the NSW Food Authority shows that Salmonella Typhimurium has been the dominant subtype of Salmonella poisoning across Australia, typically accounting for over half of all salmonellosis cases up to 2014.  Commonly found on farms and linked to many raw egg outbreaks Salmonella Typhimurium cases appear to be on the decline with a higher decrease in salmonella cases than other states.  However the overall number of salmonella cases is still trending up.  The is recent data from NSW Health.

There are several factors which have likely contributed to such a large decline in NSW. These include:
• A commitment and a focus from all industry sectors and NSW DPI Biosecurity and Food Safety to work together to see a reduction in salmonellosis cases
• Development of the NSW Food Authority Food Safety Guidelines for the Preparation of Raw Egg Products
• Adopting a tough approach on raw egg products
• Training for local government EHOs in raw egg guidelines and enforcement, and
• Revamped Food Safety Supervisor modules focussing on raw egg products and cleaning and sanitising.

While this is positive news regarding S. Typhimurium, unfortunately other types of  salmonella are still on the increase. NSW has a target to reduce foodborne illness by 30% by the year 2021.

Perhaps the rest of the country can jump on board and develop initiatives, like NSW Food Authority have, including a requirement for Food Safety Supervisor modules to focus on raw egg products and for these modules to be refreshed every 5 years.

Do you need to refresh your training? visit www.cft.com.au for more info.

To read the full article visit –

http://www.foodauthority.nsw.gov.au/_Documents/newsletters/foodwise_issue_43_May_2017.pdf

 

 

 

Go vegetarian to lose weight says researchers

Vegetarian diets are almost twice as effective at helping you lose weight a study has found.

Published online by the Journal of the American College of Nutrition, researchers discovered those on a vegetarian diet lost weight more effectively than those just on a low-calorie diet.

After studying 74 individuals who all had type 2 diabetes, those who followed the vegetarian diet lost an average of 6.2 kilograms across the course of the study.

Those on the low-calorie, non-vegetarian diet only lost an average of 3.2 kilograms each.

Both diets required participants eat 500 kilocalories a day less than they normally would. The only animal product the vegetarian diet allowed for was one low-fat tub of yoghurt per day.

The study further found the vegetarian diet was more effective at reducing muscle fat and increasing metabolism.

Researcher, Dr Hana Kahleova, said this finding was particularly important for those with type 2 diabetes as an increase in metabolism could possibly equal an increase in glucose metabolism.

“Vegetarian diets proved to be the most effective diets for weight loss,” Dr Kahleova said.

“However, we also showed that a vegetarian diet is much more effective at reducing muscle fat, thus improving metabolism. This finding is important for people who are trying to lose weight, including those suffering from metabolic syndrome and/or type 2 diabetes. But it is also relevant to anyone who takes their weight management seriously and wants to stay lean and healthy,” she said.

source: http://www.ausfoodnews.com.au

To read full article and links – http://www.ausfoodnews.com.au/2017/06/14/go-vegetarian-to-lose-weight-says-researchers.html

Bad Bugs In Winter Food

Today marks the start of winter and Australians are being warned about the risks of food poisoning from winter foods like casseroles and soups.

Chair of the Food Safety Council, Rachelle Williams, said “although many people associate food poisoning with hot weather, Australians need to be wary of the dangers in cooking big winter meals like casseroles.”

“Cooking in bulk is cost effective, saves time and reduces food waste,” Williams said.

“However, we need to be extra careful handling these large amounts of food because, if they are left to cool slowly, bacteria can grow and produce dangerous toxins that won’t be destroyed by further cooking,” she said.

The Food Safety Council suggests dividing hot food into smaller portions and to refrigerate or freeze the food as soon as it stops steaming.

“Refrigerated leftovers should be used or frozen within 2 to 3 days,” says Williams.

“They will keep several months in the freezer. When reheating food ensure that it is hot all the way through, follow any microwave instructions to stir it or leave it to stand and use a thermometer to ensure it is at least 75°C in the centre,” she said.

The Council has also warned Australians using slow cookers to always follow instructions and make sure food is held at 60°C or above.

To minimize the risks of serving food poisoning to your customers you should ensure your food safety training is up to date.  Visit http://www.cft.com.au to enrol for your training.

 

image source: Google